After spending a decade in the industry working her way through two degrees and a master's in landscape architecture, the profession Meg learned to love found her. After serving with How to Cook A Wolf she soon took over as Manager and Wine Director.

Hometown

Lake Charles, Louisiana

First Restaurant Job

Tuscan Express

Last Restaurant Job

Blueacre Seafood

Alternate Universe Career

Professor of Anthropology

Favorite Late Night Snack

Frozen dark chocolate covered honey mints.

Best Meal Ever

This is tough but it may have been at Shi Shi beach after a long day of hiking in the rain- camp grilled steaks with asparagus with box red wine.

After Work Hangout

Home with my family

Favorite Seattle Restaurants

We are serious about brunch. Some of our favorites: Boat Street Cafe, Citizen, Harvest Vine, Tilicum Cafe, oh, and Lorettas in South Park!

Restaurant Pet Peeve

Exhausting excuses. I need not know the nitty gritty of why there is a snafu, just how we are going to move forward in positive fashion.

What do you love about Seattle?

Where do I begin? The fog, the moss, the sound, the markets, the thrift stores, the flowers... the liberal open society, the cozy neighborhoods, and all gems of eats and shops.

Favorite Place In The World

Cape Town, South Africa—such a vibrant society in a spectacularly beautiful natural environment.

Can't Live Without

Giggles

What's On The Nightstand?

Bringing Up Bebe

What's On The iPod?

Cuban Music, Afro-Cuban jazz. Martin Denny. My baby girl loves it!

What I've Learned

Find a space to serve people where the integrity of the food and spirits and staff makes your job a pleasure. We who love to serve people do so because it fills us up our cups. At How to Cook a Wolf my cup is brimming.