Rebecca was raised in Massachusetts and worked in the back of the house at several area restaurants. In Cambridge she worked the line at Harvard Square fixture Harvest before heading to Oleana under James Beard Award Winner Chef Ana Sortun.
She moved to New Orleans in 2008 and began work at Herbsaint where she has been ever since. Rebecca became the Chef de Cuisine in September 2011. In 2017 Chef Rebecca was herself awarded a James Beard Award for Best Chef South.
©2013 - 2017 Savannah Food & Wine Festival
November 6-12, 2017
The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.