Meet Maggie Menard

We had the good fortune of connecting with Maggie Menard and we’ve shared our conversation below.

Hi Maggie, how does your business help the community?
Food is a bridge between people and communities, and it’s one of the few things that every person has in common even if it looks different across the world. I’ve always been drawn to the way food can break down walls while building connection, and you don’t even need to speak the same language to do so. Food and feeding others is a language on its own in so many ways. As a chef, my goal is to be able to make comfort food for anyone, because comfort food looks different for everyone. As a white chef, my obligation and priority is to do it in a way that honors roots, culture, and tradition attached without taking space or attention away from others. Learning where ingredients come from and why, understanding the role they have played historically and how it may have evolved over time, and respecting the fundamentals that different cuisines are built on. Learning a recipe is not the same as understanding a cuisine or where a dish comes from. I strive to create awareness and approachability for incredible food from all over the world. This could look like trying something new for someone who has never heard of it, or could look like providing a moment of nostalgia and comfort. Regardless what the food in front of you means to you, being able to facilitate the literal breaking of bread between people from all walks of life at a time when much of the world around us is divided feels like a superpower. My menus and services are about building awareness and visibility into an elevated experience that feels like home.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
My journey is one of resilience, passion, and an undeniable love for food and bringing people together. Cooking started as a childhood curiosity, fueled by stubborn determination, and evolved into a craft I have mastered through relentless hard work and pursuit of learning new things whenever possible. I went into hospitality and restaurants as soon as I could get a job at 16. I spent 10+ years in the industry getting as much varied experience as possible to build towards launching my own private chef and catering business. I put myself through school while working 3 jobs. And in December of 2024, I finally decided to take the leap and launch full time.

I left the mainstream industry as a local corporate chef overseeing 6 different concepts locally including a sold out seasonal high end pop up concept with a consistent salary and benefits. I launched my business with many what ifs, unknowns, and risks, but I also launched with experience, organization, grit, and determination. The decision came at a time when I didn’t necessarily have all the ducks in a row that I told myself I needed for years to make that leap, but the decision came ultimately recognizing that there would never be a perfect time and the stars would likely never be aligned the exact way I hoped. It was ducks in a row that I wanted, not needed, to make it happen. I knew that I could create space for myself in a highly competitive and saturated market, and that it would take invested time, capital, and hard work. More than anything, it would take consistency. And just over a year and a half in, I’m light years ahead of where I thought I would be at this stage. Still a long way to go and lots to do, but I’m so proud of the momentum I’ve built at this stage and excited for what’s to come!

I’m so grateful to be able to build a life for myself and my partner with something I’m so passionate about. But easy? Easy it is not. I didn’t pursue this track because it was easy. I thrive under pressure and love being challenged. It keeps me engaged and keeps me motivated always. The 3AM alarms set after an 18 hour day, the grueling prep days, the body aches and pains from long days on your feet, the brain fog that comes on the backend of staring at a screen for too long knocking out admin and menus for hours on end, sourcing ingredients same day from as many as 4 or 5 different stores and vendors spread across the valley, keeping up with social media by getting, editing, and posting content regularly, and so much more. And I wouldn’t trade it for the world.

I established myself multiple times over as a young queer woman in a conservative male dominated industry where no one is holding the door for you or waiting for you to catch up, and you’re constantly having to reprove yourself every single day. More often than not, I was repeatedly told I was too risky in pursuit of my endeavors, too bold to reach for my goals, too assertive as a women, too invested in my teams to see beyond, and so much more. And each time, it only fueled and motivated me to succeed and support my teams in succeeding—whatever that may look like for them, more. Being a woman, and especially a gay woman, in this industry and at a time in this country when anyone beyond a conservative white man feels the need to keep their head down at times, will always come with challenges and obstacles. However, I remain committed to seeing through anything and everything personally and professionally, and creating space, voice, and visibility for those that are not given those opportunities often or at all.

Now, I am a passionate and experienced private chef and caterer. Wandering Plate – a catering and high-level private chef service I built on the belief that food should be an experience. I don’t just cook – I create, I nurture, and I bring people together through food made with passion and deep respect. Every dish tells a story, every bite is crafted with intention, and every meal is an invitation to share in a journey attached to the ingredients in front of you. Whether it’s an intimate dinner, a celebratory feast, or a thoughtfully curated special occasion, my goal always is that my food isn’t just eaten – it’s felt. I specialize in elevated comfort food across an array of cuisines with a focus on local and seasonal ingredients whenever possible. With a deep commitment to sustainability, I create tailored culinary experiences that bring fresh, seasonal flavors to every event.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
When I travel or go on excursions it is food centric 99% of the time. I’m sure that will really catch some off guard, as a chef (haha). But in all seriousness, when I travel anywhere I find that one of the best ways to get to know the people and the area both is through food. I go for anything that’s hole in the wall, local recommended, and/or unique or interesting – especially if it’s something I haven’t tried before or can’t get anywhere else! I stay away from anything touristy or trendy. So if a friend was visiting, I’d pick spots based on their likes/dislikes that fit that criteria! Some of my favorite spots locally include Harumi sushi bar – they use forbidden rice for the sushi rice and the Oh My God roll is my go to, Ta Carbon – the lengua there is too good, La Carreta de Lily – my favorite fresas con crema locally, Milk Run – hole in the wall boba spot with every drink imaginable and great ice cream too, Sushi Rock & Grill – the katsu and sushi both are great but the katsu is what keeps me going back, Dutch Donut Factory – best local donuts plus kolaches, vietnamese coffee, breakfast sandwiches, and more, AriAZ Korean Chicken – the bulgogi taco is fire and the strawberry tres leches is killer, Brick Road Coffee – inclusive local coffee shop with great options for non-coffee drinkers too! I could keep going but I’ll leave it there. There are so many fantastic local options across the valley, and they’re all trying to survive summer and scrape through every year. Go support local whenever you can!

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I can’t single out just one person here! It truly takes a village, and I’m so grateful for mine. I was on my own at 17 years old and grinded every day for years by myself with nothing and no one to fall back on but me, myself, and I. But, building up from rock bottom allowed me to rebuild thoughtfully and intentionally, and that extended to my community and chosen family. Especially as a butch lesbian not accepted by all, chosen family is everything to me. The people I hold nearest and dearest in my life mean everything to me. I would not be where I am today without their support, mentorship, encouragement, honesty, and more. I am so grateful to have so many wonderful humans in my life that seek to build others up however possible in a world full of people who tear others down so often. I am especially grateful for all of the strong women in my life who refuse to shrink for anyone around them, my friends across the world that remind me just how big it is, and the LGBTQIA+ community that accepts me and holds space for me.

Instagram: @chef_magzz (private chef account) AND @wandering_plate (catering account)

Linkedin: www.linkedin.com/in/maggie-menard-07495ba5

Facebook: https://www.facebook.com/margaret.menard.9/

Other: Tiktok: @wandering_plate