Our team is dedicated to making sure your event comes off without a hitch, the food is fresh and delicious and your guests leave wanting more.
Chef and Proprietor
Chef Starkey brings the precision of French technique, the Italian devotion to fresh, locally-sourced ingredients, and a passion for international flavors to Farm to Feast. With a life-long passion for food and entertaining, Alexis left her public relations career to study at the French Culinary Institute (FCI) in New York and La Scuola Internazionale di Cucina Italiana in Parma, Italy so she could turn her passion into a profession.
International Training and a Dedication to the Slow Food Movement
Before founding Farm to Feast, Alexis cooked in one of the leading kitchens in Northern Italy, Ristorante Zum Lowen in Blozano, a restaurant led by one of the first female chefs in Italy to earn a Michelin star. Alexis has also received instruction in Turkish cuisine in Istanbul, regional Mexican cooking in Oaxaca, and Southern German food in Bavaria. She relishes bringing the extraordinary flavors of these and other far-flung culinary traditions to her customers in the Washington area. Alexis’ experiences in Italy, particularly her work at Zum Lowen and her exposure to the Slow Food movement, made a deep impression that informs Farm to Feast’s commitment to organic, biodynamic and locally-sourced ingredients.
Sales & Events Manager
Originally from Monsey, New York, Joey has experience in a variety of fields ranging from health care all the way to the bartending & food industry. Within Washington, DC, Joey started her bartending years at Smith Public Trust in Brookland, continued to RFD Chinatown, Trusty’s in SE and most recently Star & Shamrock in H St Corridor. Her time bartending has ignited a new passion for the food service industry where she can sync her organizational & labor skills and artistic eye to coordinate events that run smoothly and wholly carry out the visions of the client. Joey has been a devoted vegetarian for 11 years and has, over time, developed a strong connection to responsible sourcing, has learned to supplement important nutrients, and loves fake fried chicken!
Malena Douthit, is a native of Winston-Salem North Carolina, where she learned to cook from her mother and two grandmothers. Malena’s earliest memories are of the kitchen: the delicious smells and comforting sounds of her mother making Sunday supper for Malena, her father, and her sisters. For as long as she can remember, Malena knew she wanted to be a chef. A graduate of the country’s premier culinary college, the Culinary Institute of Amerca (CIA). Along with her Bachelor in Professional Studies from CIA, Malena has earned certificates in dietary management and food safety. Malena apprenticed with Allister Bishop, one of the Master Chef’s of Great Britain, when he ran the kitchen at the Hilton London Paddington, one of the city’s leading hotel dining rooms. In addition to her fine dining credentials, Malena has extensive experience with child nutrition and with cooking and menu development for health and wellness. She has especially deep experience handling large events. Malena excels across an extraordinary range of culinary techniques and styles, from the contemporary twist she brings to Southeastern regional cuisine to her passion for Southeast Asian flavors. Malena believes food should not only excite the palate but nourish the spirit.
Delivery and Office Manager
Cassidy Bach manages deliveries for Farm to Feast and runs our business office. Cassidy brings nine years’ experience in retail sales and food service to her work at Farm to Feast. She hails from Virginia Beach and came to DC to pursue her degree in Global Affairs and Non-Profit Studies at George Mason University. Cassidy is a vegan with a passion for the humane treatment of animals and the protection of the environment.