Chef Ellie L — Tiny Spoon Chef

If you’ve ever been greeted at the door with a warm bowl of soup and a smile, you’ve likely already experienced Chef Ellie’s love language: food as connection.

For her, cooking is about building community—whether it’s celebrating a friend’s big win over a cozy meal or learning about a culture one dish at a time.

Ellie’s culinary roots started young, in a not-so-fancy kitchen with big dreams—specifically, a croquembouche dream she shared with her sister. The resulting caramel-draped cream puff tower might’ve made a mess, but it also made a chef. Since then, Ellie’s journey has taken her from experimenting solo in her childhood kitchen to earning a degree in Culinary Science from the CIA, training under the legendary Daniel Boulud in NYC, and geeking out over recipes as a recipe and development chef for Born & Bread Bakehouse.

She’s all about seasonal, plant-based foods that let produce shine and believes the best meals are often the simplest ones. That said, don’t be fooled—Ellie’s skilled in just about every style of cuisine. Whether she’s crafting a delicate vegan tart or perfecting a slow-braised short rib, she brings the same creativity and care to every dish she makes.

Outside the kitchen, Ellie’s either deep in nature (hello, Rock Creek Park!), planning an epic-themed party or stitching up a storm with her embroidery needle. She’s even served up plates for David Schwimmer and Yo-Yo Ma—no pressure, right?

Her approach? Rooted in joy, curiosity, and a little mischief. (You’ll see what we mean if you ever hear her say, “You need some reasoning seasoning.”)