Chef Stacey O'Farrell
I was born and raised on the northern shore of Whidbey Island where there was no shortage of quality local ingredients. Crabbing, raking smelt, fishing for salmon, and picking blackberries were some of my favorite activities. I developed a love of food and cooking at a very young age.
In 2004, I moved to Seattle to attend Seattle Pacific University. I took a job at a nearby chocolate shop, Chocolopolis, to make ends meet. While there, I was educated in every aspect of the bean-to-bar chocolate industry and trained as an artisan chocolatier. I fell in love with working with my hands and providing customers an unforgettable culinary experience.
Since then, I’ve worked as a cheesemonger with Metropolitan Market, as a barista and line cook with Tom Douglas Restaurants, and as a development assistant at FareStart. These experiences have inspired me toward being a personal chef for busy couples and families. Also, I am an avid home cook with a passion for developing and perfecting recipes that my husband and two small children like to test.
I love getting to know my clients and working with them to create menus that are not only delicious but will meet their individual needs. I especially love sourcing local and seasonal ingredients whenever I can!
As I have grown with Honest to Goodness, I’m excited to expand my responsibilities as the Account Manager for our Eats Amore™ delivery service!
Highlights from Stacey's Menus
- Summer Tomato Gazpacho
- Seared Scallops with Lemon Herb Cauliflower Rice and Roasted Veggies
- Sausage Chard and Tomato Soup
- Greek Chicken Quinoa Bowls
- Red Curry Beef and Sweet Potato
- Quinoa Burrito Bowls with Blackened Shrimp, Cotija Cheese, Avocado, and Cilantro
- Buckwheat Soba Noodles with Sesame Dressing, Poached Salmon, and Roasted Broccoli
- Spinach Salad with Roasted Sweet Potatoes and Pecans
- Brown Rice Asian Grain Bowl with Scrambled Eggs, Veggies, and Fresh Herbs
- Harissa Chicken Thighs on Couscous with Tomatoes and Feta
- Swordfish Skewers with Watermelon Feta and Mint Salad
- Lemongrass Shrimp Vermicelli Bowl
- Chana Masala with Basmati Rice
- Fig and Strawberry Tart
More about Stacey
When did you first get interested in cooking?
I have been interested in cooking for as long as I can remember. My first exposure to great food was through my Aunt, who was a “foodie” before the term was coined. One night when I was 8, she had us over for dinner and made an obscure Thai recipe called “Evil Jungle Prince.” It was tart, spicy, creamy and delicious and unlike anything I had ever tasted. It was like a lever in my brain switched on.
What type of foods do you most enjoy making? And eating?
My favorite recipes to make are greater than the sum of their parts. A roast chicken doesn’t need much to taste incredible. Spaghetti Al Limone has 5 ingredients. An Heirloom Tomato tart can be incredible with just tomatoes and cheese. No recipe needed. These also happen to be the kinds of recipes I enjoy eating the most!
Who has been your biggest culinary inspiration or muse?
Deb Perelman (Smitten Kitchen) is a modern day Julia Child in my opinion. I have never made one of her recipes and been disappointed, and I make them a lot! Her style of recipe development is based in common sense and she has flawless taste.
What do you love most about your job?
It has been so fun to get to know my long-time clients and become a part of their lives. Cooking for someone is inherently intimate, and it brings me so much joy to catch up with them every week and fill their fridge with great food.
If you were not a chef, what would be your dream occupation?
If I weren’t a chef, my dream job would be to run a cooking school… so not too far off from what I’m doing now!
Fun fact about you:
I’m a crossword fanatic. I do the NYT crossword every day, or at last attempt it! Sundays are my favorite.