MANAGING PARTNER / OWNER
I first came to Ashland in the 1990’s selling Beanie Babies and fell in love with the Rogue Valley and all it has to offer. For the last 15 years I’ve been involved in historic restoration and renovation of many properties, and the McCall House was one of my first.
I am honored to have such a wonderful staff that is dedicated to providing a welcoming, relaxing, and gracious experience for our guests whose patronage continues to make it possible for us to care for this very special home that has been the center of hospitality in Ashland for over 130 years.
INNKEEPER / MANAGER
Although my education, training and background focused on business administration with an emphasis in human resources, I found my true passion to be in hospitality.
My husband and I love to cook, entertain and meet new people. Whenever traveling, we prefer the quaint homey feeling bed and breakfasts have to offer. It was over breakfast at a B&B one morning that we decided to open our own in Northern California. In preparation, we studied at The Culinary Institute of America in St. Helena along with horticulture classes in organic gardening. In a very short time, our bed and breakfast was a success with a Five Star rating and high ranking. We recently sold our bed and breakfast and relocated to Southern Oregon, our eventual retirement destination.
Ironically, I started out as a guest here at The McCall House. I fell in love with the home, it’s history, location and the staff. When the position of Assistant Innkeeper became available, I knew that very moment this would be my new “home.” I look forward to meeting you and extending the warm greeting that was once bestowed upon me.
I have been cooking since I was a young child, learning traditional Indian recipes from my grandparents and embarking on my own culinary adventures.
I grew up in the Bay Area, in California, and graduated with honors from UC Davis, with a degree in English Literature. Davis was where I first fell in love with the Sustainable Agriculture and Local Food Movement. I worked as a chef and kitchen manager at a small gluten free bakery and farm to table restaurant. Through my twenties I travelled extensively, learning about various culinary and agricultural traditions throughout Europe, India, and South America.
I settled in the Trinity Alps, in California, where I focused on developing alternative local food systems and producing food as a small farmer. I taught young kids about sustainable gardening at a Children’s Garden for 7 years, and started a Community Supported Agriculture Project in my town. In 2014 I hosted my first Farm to Table dinner, showcasing the abundance of local farmers in my community.
In 2016 I moved to Ashland, where I have enjoyed diving back into the culinary world of local Bed and Breakfasts. Outside of the kitchen, I love spoken word poetry, dance, being in nature, gardening, and spending time with my little girl, Clarity.
I was born and raised in the Napa Valley where I formed a love for food at a very young age. At the age of 10 I was set on being a Chef. As I got older, I continued to experiment in kitchen, always trying to recreate the dishes I grew up with. When I moved to Corvallis Oregon to attend Oregon State University for Environmental Engineering, I got my first kitchen job at a Cafe where we served all organic and local produce. I became apart of the community and was exposed to sustainable farming. My passion to create gourmet foods with produce grown from local farms flourished. I began to understand that sustainable farming and gourmet food go hand in hand and decided to pursue my passion. From dishwasher to assistant Chef I have learned almost every angle of the food industry. My passion for food and love of feeding people has fueled my desire to become the best Chef I can be. I am constantly striving to perfect my technique and skills and look forward to where my career takes me.
A LANDMARK INN
153 OAK STREET
541 482 9296
800 808 9749