About

My name is Payson and I’ve worked in the food industry for over twenty years. I love hot dogs, baseball, and a well-made negroni. After graduating from Williams College with a degree in political science, I fully committed to the food service industry and attended The Culinary Institute of America. Since graduating, I have worked in some of the country’s finest restaurants including Craft, Quince, Momofuku Ssam Bar, Primo, Prune, and Ribelle.

After getting married in 2014, I found myself back in NYC, where I worked as a Sous Chef for a boutique catering company, Poppy’s Catering where we did a ton of drop off catering. At Poppy’s, I learned the catering ropes and fell in love with the business.

Taking my culinary expertise to the Windy City, I honed my skills in documentation and recipe development at both Blue Plate and Calihan Catering. But as I gained more experience in management, I couldn’t ignore the allure of data analytics, which pushed me to dive into this exciting world.

Now armed with analytics superpowers and a tech-savvy edge, my mission is to guide food service professionals through the new wild and ever-changing landscape that is the restaurant and catering business. So, whether you’re a restaurant operator or a fellow caterer, let’s embark on this fun and flavorful journey together as we navigate the thrilling opportunities that await in the realm of food, documentation, and data!