Born in the Bay Area and raised in the Sierra foothills of California, Melody’s love for food started early on when she would play restaurant; serving her creations to her mom and dad and informing the brother and sister “wait staff” how to describe the dishes. Throughout her growing up, Melody’s parents would take her and her siblings on many varied restaurant excursions. Her favorite childhood collection was the plethora of receipt stubs from these outings.
After working her first job at a large bed and breakfast inn at the age of 14 and learning to decorate ice cream cakes at her second job, Baskin Robbins, she decided that culinary school was the direction to go. Chef Melody graduated from the California Culinary Academy in 2000 where she also completed a master chef course in baking, butchery and garde manger. She spent her externship at The Lake Natoma Inn in Folsom, CA.
A year later she started work in the catering department with Sodexo at Intel, Folsom and has been with Sodexo since that time at several locations including a private school in the high desert of Arizona. In between those times, Chef Melody also started her own personal chef business catering to many clients in their homes as well as a large family vacation home on the shores of Lake Tahoe.
Melody spends her off time with her husband, son, and daughter, teaching her kids about food, gardening, frequenting farmer’s markets and carrying on the tradition of adventurous family food outings.
“I really believe in eating with the seasons and knowing where your food comes from. I was super excited to take this position because it gives me the chance to cook food for our guests the way I cook for my family and friends: Real, whole, fresh and local.”