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Chef MaryDawn’s culinary journey began in two distinct places that shaped her passion: the lakes of Minnesota and the vibrant heart of Northern New Mexico, splitting her childhood between White Bear Lake area of Minnesota, and the small town of Española, New Mexico. It was here, in the Española Valley, that she discovered her love for cooking, the culture, and the beauty of Northern New Mexico. On a small farm along the Rio Grande, under the love and guidance of her best friend’s Abuela, she learned traditional New Mexico folkways and, most importantly, the fantastic and flavorful cuisine of Northern New Mexico. She likes to say she is “Abuela Certified.”
MaryDawn holds a degree in Anthropology and later attended culinary school, earning a C.A.P. (Certificate Aptitude Professionnelle) from the French Ministry of Education. Though she began her career as a pastry chef, she quickly realized that tasting sugar every day wasn’t her path. Her passion for savory food and cultural cooking traditions led her into the broader world of global cuisine.
Over the course of her dynamic career, she has worked in kitchens around the world—from Australia to Israel—owned and operated her own restaurant in Taos, New Mexico, and developed recipes and food products for multinational brands. She has also shared her culinary expertise through teaching, guiding everyone from home cooks to executive chefs in the art of baking and cooking.
Today, MaryDawn lives just a few miles from the farmhouse where her love of cooking and baking was first kindled. She continues to draw inspiration from the landscape, flavors, and people of Northern New Mexico—and is always eager to share her kitchen and her knowledge with others.