With the idea of bringing people together over good food and shared experiences, I wanted to bring my expeditionary cooking background—from makeshift kitchens on Arctic ice and helicopter-access-only mountain lodges to remote oceanfront resorts, the fast-paced intensity of tiny restaurant lines, island huts, and chaotic catering events—and use it to craft unforgettable dining moments in unique settings.

Bakeshop & Catering:

It started with an obsession with Basque cheesecake after a trip to the region and making a few too many for my dad. From there, it grew. Baking gave me a way to step back from the chaos of traditional kitchen life without walking away from food altogether.

Now, the bakeshop is the core of what I do. Small-batch. Seasonal. Simple, clear, and intentional.

Our menu is thoughtfully curated, offering a tight, rotating selection of seasonal favourites:

• Signature & Seasonal Desserts

• Curated Snack Boxes

• Custom Catering for Intimate Gatherings

Custom orders are always welcome. Whether it's a special occasion cake, a personalized event menu, or a creative grazing board, I’m happy to collaborate to bring your vision to life

Pop-Up Dinners: Playful | Nostalgic | Story-Driven

Few and far between — our pop-up dinners are intimate, themed experiences designed to spark a shared culinary narrative. Whether it’s a film and food series that pairs iconic movies with artfully crafted dishes, ingredient-based storytelling, or seasonal events that celebrate rescued, locally sourced ingredients, each evening is about building a connection through the story of the meal—together.

Supporting local farmers, highlighting what’s growing nearby, and whenever possible, using rescued food to reduce waste, keep prices fair and support sustainability.

At I’ll Have What She’s Having, it’s about good food, good company, and no pretenses. Local ingredients, global flavours, fun experiences.