If you know me, you know I’m always cooking or listening to a podcast about cooking. Well, that, or Wichita Public Radio (KMUW). I received my master’s degree in printmaking from Washington University in St. Louis before moving back to Wichita to create flavorful and fresh dishes at Public. I believe that cooking is a technical art—much like printmaking. There is nothing I love more than cooking, except for gardening, watching KU football, and hanging with my two boys and wife.

I may be one of the few diehard KU football fans left in this town, aside from one of our co-owners, Travis. After spending 10 years in Washington D.C. and Seattle, I moved back to Wichita to open Public. Even better, I got the opportunity to join forces with one of my childhood friends and help fill a gap in Wichita’s beer culture. Like Travis and Brooke, my wife and I also have two little boys that keep us busy. When I’m not at the restaurant or spending time with my family, I love to read about law and am a true history buff at heart. Don’t let my studious nature fool you, though; I stay up to date on all things sports-related. Next time you’re at the restaurant, challenge me to a game of sports trivia. Good. luck.

If you find yourself at Public, halfway through one of our signature Wichita-style pizzas, you might see me corralling my two boys around the restaurant. They love to hang out in the kitchen and behind the bar— go figure! I initially started my career as a reporter working in the television industry in St. Louis before eventually moving back to Wichita with my husband, Travis, to open Public. It has been one wild ride! Like all true love stories, Travis and I first met while working at a Lawrence restaurant called Pachamamas, and I, of course, trained him. But, if you were to ask me about my greatest love? Trash television, specifically on Bravo.

Originally raised in Shell Knob, Missouri, I always find myself gravitating toward the water. Eventually, I moved to Kansas to attend Emporia State University and study art history, and now love cooking tasty and reinvented classic cuisine at Public. Above all, I appreciate the opportunity to use seasonal produce and connect it to different regional classics. As a self-proclaimed outdoors person, I also enjoy hiking, visiting national parks, and getting in the water any chance that I get. I can easily sum up my experience at Public in nine words—I love Public, and I love the people. Amen.

My most identifying feature is that I’m a mom to two giant Italian mastiffs and one silly Savannah cat. In my free time, I like to relax by antiquing with my mom at all of our favorite spots around town and cultivating my green thumb in my home garden. If I could relive one moment from my life, it would be taking my boyfriend’s dune buggy out on the Oregon coast! Working at Public has made me enjoy working in the restaurant industry more than I’ve ever experienced anywhere else. The food is so delicious, and I appreciate being a part of so many special moments with our awesome guests. Not to mention my coworkers are all pretty rad!

I love mixing cocktails– but my personal favorite drink is straight up tequila. I enjoy golfing, spending time with my nephews and hanging with my wiener dog. After working a late-night shift at Brickyard, I appreciate the serenity of a quiet golf course. My favorite thing to eat at Public is the brisket, hands down.

My greatest passion in life is studying botany and collecting plants. Working at Public is great because I get to meet and interact with all sorts of people, and there’s no time to be bored! I stay busy with various hobbies and am constantly getting distracted by the next thing. I also am, like, really good at carrying a lot of things in my hands at once.

I am originally from Wichita and love so much about this city. I am also a double alumnus of Wichita State University with a passion for functional fitness, the development of people, and the growth of my community. My love for Public runs so deep — from the people, farm-to-table food, craft beer, cocktails, and setting to the experience we create through the art of service.