Our Story

Established in 2008, we are a full-service farm-to-table catering company specializing in intimate events in Greater Louisville and Southern Indiana.

By working directly with farmers, artisans and distributors, Farm to Fork can offer menu items created with local pasture-raised meats and poultry, sustainably-grown fruits and vegetables, artisan cheeses, farm-fresh eggs, and more.  

In keeping with its mission to promote sustainability, Farm to Fork reduces its carbon footprint by practicing composting and recycling at its production kitchen and offers eco-friendly catering supplies for events.   

Many of our clients have a commitment to sustainability. Others simply share our passion for delicious food made with super fresh ingredients. Whatever the reason may be, Farm to Fork  always considers it an honor to prepare food for others.

I am passionate about Kentucky, locally sourced ingredients, creating surprise and delight when people try our delicious food, and making people feel at home through warm Southern hospitality.

I grew up on Kentucky Lake in rural Western KY where my family tended a large summer garden and gathered at the table every night for a home cooked meal.  I received my first cookbook when I was 8, began helping with dinner shortly thereafter, and have been cooking ever since.

I moved to Louisville, KY in 2001 for a job. I didn’t know anyone in Louisville, so I went to the only place that felt like home and community...the local farmers market. There, I found the kind of food I grew up eating and people who shared my values.  I began developing relationships with the farmers, learning about their families, farms and struggles. 

As the local food movement began to grow, I started Farm to Fork Catering with a mission to provide catering featuring Kentucky’s agricultural heritage with locally sourced ingredients and made from scratch menu items. Undaunted by my lack of formal training, I jumped right in, taking every local food opportunity that came my way including being a personal chef, teaching cooking classes, making prepared foods for a farm store, and selling lunch items at a small farmers market. I worked out of a small commercial kitchen on Foxhollow Farm in Crestwood, using their grass fed beef and vegetables grown on the farm in much of the catering.

Eventually my client list grew, the jobs became larger and Farm to Fork began to have a life of its own. In 2011, I moved the business to a larger commercial production kitchen, began hiring employees and launched a website. In 2017, I moved the business to the historic Portland neighborhood, where I repurposed a firehouse by into a commercial kitchen and storefront. 

I am lucky to have a business that allows me to provide beautiful, delicious, nourishing meals to my community, use my experience and creativity, employ a great team, financially support farmers, and protect the beautiful Kentucky land that has kept me here all these years.