Our Team

Our team ensures that your event comes off without a hitch, the food is fresh and delicious, and your guests leave wanting more.

Alexis Starkey

Chef and Proprietor

Chef Alexis 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 clients 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.

Kendra Faulkner

Chef & Kitchen Manager

Kendra has been Farm to Feast's Chef and Kitchen Manager since 2017. Kendra came to us with extensive culinary passion and skills. She received a degree in Culinary Arts at the Le Cordon Bleu in Orlando, Florida. Following her studies, Kendra cooked with a team at Walt Disney World for parties ranging in attendance from 10 to 15,000 people, and after a few years, she moved up the East Coast to join the team at The Westin on National Harbor. Kendra brings the expertise of large scale cooking for specialized events to our kitchen team, and she approaches learning new cuisines and working around special dietary needs with fearlessness and creativity. Being the quintessential family woman, she is the Farm to Feast "mom", and she loves to bring home extra mac & cheese muffins to enjoy with her kids any chance she gets!

Cassidy Bach

Cassidy Bach

Human Resources & Financial Manager

Cassidy Bach is the Human Resources and Financial Manager here at Farm to Feast, and has worked with us since 2016, starting as the office and delivery manager then brancing into special events. Cassidy is an ethical vegan with a  passion for sustainability. Cassidy moved to the DMV in 2015 to pursue a degree in math at George Mason University. She brings her love of numbers, sustainable practice, and nine-years of experience in retail sales and food service to the Farm to Feast team. Her favorite DC restaurant is NuVegan Cafe, and though Cassidy is not a huge dessert fan, her weakness is Farm to Feast's Vegan Chocolate Mousse.

Pierre Johnson

Pierre Johnson

Delivery Extraordinaire

Farm to Feast's delivery superhero, Pierre Johnson, was born and raised in the Washington, DC metro area. At 6' 6", he played basketball in college at the University of Hartford while he got his Bachelor's degree in Communications. Pierre still loves to play basketball in his free time, along with going fishing on a regular basis (though he doesn't eat fish at all!) Pierre manages Farm to Feast's deliveries along with our storage units and kitchen equipment organization. The only thing Pierre doesn't enjoy is breakfast deliveries with no parking. Pierre loves eating Italian food of all kinds, but specifically chicken parmesan, and his favorite F2F dish is the short rib sliders with an extra spicy horseradish sauce.

Ren Michelle

 

Catering Office Assistant

Ren Michelle is a Maryland native through and through being born and raised in PG County and studied English at the University of Maryland. Having grown up in the multicultural neighborhood of Langley Park, Ren has always been exposed to diverse flavors and enriching smells of Latin America, Asia, and Africa. Having worked in healthcare for four years, Ren transitioned her career path in 2020 when she endeavored to become a virtual assistant and later an Executive Assistant, working with non-profits in DC.

But what does a Catering Office Assistant do? Ren answers that question every day whether it's answering phone calls, organizing the inbox, sorting through mail, speaking with clients, or making the morning pot of coffee for the team.

In her free time, Ren likes to enjoy art galleries and museum strolls when she is not enjoying a good book or time with her loved ones. Ren truly enjoys all cuisines but nothing compares to her father’s caldo de res which reminds her of her family in Guatemala. Her favorite Farm to Feast dish is Salmon with Peach Salsa from our Summer menu.

Jamaal Snowden

 

Event & Catering Specialist

 

Jamaal Snowden was raised in the Washington, DC area. After a few years in tech sales, Jamaal switched gears to event planning/management, joining the Farm to Feast team. With his experience in restaurants along with his customer-centric sales approach he combines his love for world class service, hospitality & sales. A self proclaimed food nerd, Jamaal spends a lot of his free time reading cookbooks by accomplished chefs and scouring streaming services for compelling cooking shows among his favorite chefs are Marcus Samuelsson and Bryant Terry. He recognizes the bridge that food create between cultures and tirelessly works to understand the evolution of food. He has incorporated vegan habits into his diet but ultimately is a hardcore lover of red meat including tomahawk steak & lamb chops, Farm to Feast’s Herb Crusted Seared Spring Lamb Bites are among his favorites.