We were lucky to catch up with Maggie recently and have shared our conversation below.

Hi Maggie, thanks for joining us today. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.

At the end of November I decided to leave a secure high level management position overseeing 6 restaurant concepts across three locations to launch my own concept full time. I’ve been developing and working on my private chef and catering concepts on the side for several years how and when I could. I felt that I had gotten all I could out of the mainstream industry and that with the level of time and energy I had committed to my role, I would prefer to focus that time and energy on my own concepts finally. So I gave notice and put all my focus into finally launching my concepts full time. 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 from 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 had overcome enough conflict and crises on large scales in the industry that I was confident and determined that I would and could do whatever necessary to make things work and progress how needed. Now I’m several months in and truly the happiest and most fulfilled I’ve ever been. This is always what I’ve been working towards, and it’s so incredibly rewarding knowing that the time and work I put in got me here. Still a long way to go and lots to do, but I’m so proud of the momentum being built already and excited for what’s to come!

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

My journey is one of resilience, passion, and an undeniable love for food. Moving constantly growing up, I never had a place to truly call home—until I found it in Arizona and, more importantly, in the kitchen. Cooking started as a childhood curiosity, fueled by stubborn determination, and evolved into a craft I have mastered through relentless hard work.
By 17, I was on my own and supporting myself, juggling multiple jobs while putting myself through school. The kitchen became both my battleground and my sanctuary. I worked my way up from prep cook to executive chef across quite a few varied types of concepts, different volume scales, and different cuisines, proving myself in an industry where young women—especially outspoken, ambitious ones—are often underestimated and targeted. I am proud to represent women in general, but also young women, and queer/gay women in the industry—especially a conservative male dominated industry.
Now, I am growing my own business, Wandering Plate, a catering and high-level private chef service built on the belief that food should be an experience, not just a meal.I don’t just cook—I create, I nurture, and I bring people together through food made with heart. Every dish tells a story, every bite is crafted with intention, and every meal is an invitation to share in my journey. Whether it’s an intimate dinner, a celebratory feast, or a thoughtfully curated special, my goal always is that my food isn’t just eaten—it’s felt.

Now, I am a passionate and experienced private chef and the founder of Wandering Plate, a catering service specializing in high-end, farm-to-table cuisine. With a deep commitment to sustainability and using locally sourced ingredients, I create tailored culinary experiences that bring fresh, seasonal flavors to every event. As a private chef, I craft exquisite multi-course meals for private events and curate pop-up dining experiences in unique, intimate settings. My offerings include personalized multi-course tasting menus and customized two- or three-course meals designed to perfectly fit each client’s preferences and occasion. I am known for my creativity, attention to detail, and ability to transform any event into a memorable dining experience. Through Wandering Plate Catering, I also manage large-scale events, including weddings, corporate functions, and other celebrations. My team and I specialize in delivering farm-to-table menus that focus on quality, sustainability, and flavor, ensuring that every event is executed flawlessly. In addition to my expertise in savory dishes, I am passionate about desserts and specialized cakes, from simple and elegant offerings to more elaborate, intricate designs. My afternoon tea selections, featuring beautifully crafted pastries, jams, and more, are perfect for occasions such as baby showers, bridal showers, and Mother’s Day celebrations. Whether creating intimate meals for private events, leading large-scale catering projects, or organizing exclusive pop-up experiences, I bring a unique blend of culinary skill, creativity, and a passion for fine dining to every project.

Let’s talk about resilience next – do you have a story you can share with us?

My entire career and adult life have shared resilience as a consistent factor. Through many ups and downs over the years, I progressed through much of it on my own, with only myself to rely on, and no safety net to fall back on. My approach to everything in life and professionally consistently has been to keep moving forward—no matter what. Focus on what you can control, let go of what you can’t, and think big picture/look ahead always. I’ve always been intrinsically motivated and extremely driven, and much of it stems from my passion for what I do and my intense commitment to seeing my goals through, challenging myself often, and pushing my own boundaries to grow and better myself every day. I have a knack for blocking out the noise of others’ thoughts and opinions of my journey and approach to things over the years. 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 young 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 and voice for those that are not given those opportunities often or at all.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

The biggest lesson I have had to unlearn, and will always be on that unlearning journey, is prioritizing filling everyone else’s cup before my own. I have always put everything I have and am into ensuring others are taken care of, supported, considered, and heard, but rarely do I take any time for myself in any capacity beyond work hard to move the needle. So in this new chapter for myself, I am striving to prioritize myself, my needs, and my wants. I remain hyperproductive most of the time, but creating time and space for myself to achieve some balance and rest as well is now very important to me also. Mindfulness practice has been something I’m working on integrating into my general approach to life more. The idea of embracing living in the moment and taking each moment as it for what it is and nothing more resonates with me, as I spent so much of my life planning ahead, thinking ahead, working ahead, and generally being ahead. I am embracing the idea of doing what you can, with what you have, where you are—because a lot of the time that’s really all you can do. But by remaining committed to that, I feel I am both more productive and more balanced in general.

Contact Info:

• Instagram: @chef_magzz & @wandering_plate
• Facebook: Maggie Menard
• Linkedin: https://www.linkedin.com/in/maggie-menard-07495ba5