Meet our team of seasoned chefs
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Chef Mary Cook, CCC - Owner and Chef
I began my culinary journey in Las Vegas, Nevada, where my passion for cooking started at a young age and eventually led me to pursue culinary school. I attended Johnson & Wales University, earning my Bachelor’s degree in Culinary Science before beginning my professional career in kitchens throughout Hampton Roads, Virginia.
Over the years, I’ve worked at The Trellis in Williamsburg, The Cavalier in Virginia Beach, The Renaissance Hotel in Portsmouth, and The Culinary Institute of Virginia, where I served as an instructor and led the Casual Gourmet program, offering hands-on cooking classes to the public.
Like many others, the pandemic changed everything in 2020. After losing my position at the culinary school and seeing Casual Gourmet come to an end, I knew I had to pivot quickly to support my family of seven. That’s when Chef in My Kitchen was born — a concept focused on bringing restaurant-quality meals directly into people’s homes. The response was incredible and quickly grew into something much larger.
In January 2023, I opened The Untamed Chef cooking studio, which has since expanded into a diverse culinary experience featuring cooking classes, date nights, Chef’s Tables, private events, catering, a Bourbon Social Club, and more.
I’m incredibly grateful for the continued support from this community and everyone who has supported my locally owned business over the years. I look forward to continuing to serve Hampton Roads through unforgettable culinary entertainment and experiences for years to come.
Fun Fact: I love sipping on good Bourbon and beach sunsets.
Chef Kristin Macan, CEC
I swore that I would never work in the hospitality business. When I started as a server at a retirement home, I hated it. While I was accidentally in culinary school, the chef said that I would learn how to make soup and cookies and I would get school credit for this. I realized that cooking wasn't a "real" job and I decided that I wanted to be a chef.
Almost 30 years later, I am still in kitchens every day, teaching the next generation of culinary professionals. I spent a decade working with Mercy Chefs, a disaster relief non-profit, feeding people after storms and creating sustainable food systems for those in low-income communities.
My specialty is making everything delicious, especially foods that are good for you.
Fun Facts About Me:
- I can peel carrots faster than anyone I know
- If I was stuck eating the same thing everyday, It would be a grain bowl with Seared salmon, chickpeas, cucumber tomato salad and tzatziki.
- I love it when people cook for me, even if the food is not great, because it shows care and love.
- One of my guilty pleasures is Burger King Onion Rings.
- I make full, nutritionally balanced meals for my dog.
Chef Angel Austria
My culinary and hospitality journey began in 1998 in Manila, Philippines, where I earned my Bachelor of Science in Hotel and Restaurant Management with a minor in Culinary Arts from St. Paul University in Quezon City.
Early in my career, I had the opportunity to lead catering teams for events honoring notable public figures, including the late Jaime Cardinal Sin and Father James Reuter. I later continued my education with graduate studies in International Culinary Arts and Professional Kitchen Management at The Academy for International Culinary Arts.
I trained and worked in some of Manila’s premier hotels alongside respected Filipino celebrity chefs and was honored to be part of culinary teams serving dignitaries, government leaders, and major corporate events, including those involving former Philippine President Fidel V. Ramos and San Miguel Corporation.
After moving to the United States in 2007 and eventually settling in Hampton Roads in 2009, I built a diverse career in hospitality and culinary leadership with organizations including DoubleTree Hotel, Sheraton Hotel, Live! by Cordish Group, and Virginia Beach City Public Schools.
Today, I serve as Executive Chef at the Virginia Peninsula Foodbank in Hampton, leading programs that help provide meals to children in vulnerable communities. I am also pursuing graduate studies in Gastronomy and Food Studies at Boston University, focusing on culinary medicine and Filipino food studies through the lens of culture, identity, and history. or service you'd like to show.