MEET CHEF TRACY STAMOS AND LEARN THE STORY OF HER SAVORY GREEN

I developed Savory Green while finishing my Master’s Degree at Harvard University. Because of the magnitude of the thesis, I, like many students, ate a lot of take-out food. Unfortunately, the food was less than satisfying. Growing up in an Italian family, excellent tasting and fresh home cooked food was a mandatory practice; there was no compromise! As a family, we have tremendous pride in the delicious tastes of many generations of our family recipes and techniques. Just as in the hills and shores of Southern Italy, where my ancestors capitalized on local foods, I am still committed to fresh and local ingredients.

To truly learn everything that a good chef should know, I went through the accredited Cambridge School of Culinary Arts and was French-Classically trained as a chef. I graduated as a Professional Chef in 2007 and was the recipient of the MFK Fisher Award.

Fulfilling a quest to see and taste the flavors of the world, my husband Nick and I, over the years, have travelled extensively throughout the Mediterranean. Travelling through Greece allowed us to indulge in the varied cuisines of Greece. We have also travelled and tasted our way through Italy. Travel to France, offered another glimpse of my additional family roots where my Great-Great Grandmother immigrated from to the United States. While in Provence, Nick and I met with two-star Michelin Chef Jacques Chibois at his Chateaux, La Bastide Saint Antoine. Following, we had the privilege of going to market in the wee hours of the morning to Nice with Chef Chibois. It was most meaningful to watch a great French Chef best select his produce and goods, while supporting the local source farmers first. Kudos Chef Choubis – this is an important aspect of sustainability!

Supporting local farmers and vendors is one of many ways that Savory Green is a sustainable food service company that can offer delicious fresh and seasonal dishes without polluting the environment through long distance transport.