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Chef, recipe developer, and food writer behind My Food Journals. I document seasonal cooking through polished recipes, essays, and styled content. I also collaborate on SEO-driven food writing, brand projects, and editorial work for teams looking for chef-level expertise and clear, thoughtful storytelling. I have been in the restaurant industry since 2015 and am always looking for ways to branch out within the food world. My goal is to make food more accessible to all humanity, and to optimize the way that we think about feeding ourselves in a healthy way.…Chef, recipe developer, and food writer behind My Food Journals. I document seasonal cooking through polished recipes, essays, and styled content. I also collaborate on SEO-driven food writing, brand projects, and editorial work for teams looking for chef-level expertise and clear, thoughtful storytelling. I have been in the restaurant industry since 2015 and am always looking for ways to branch out within the food world. My goal is to make food more accessible to all humanity, and to optimize the way that we think about feeding ourselves in a healthy way.

Abigail Schmitt

Content Creator, Photographer, Stylist, +2

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Chef, recipe developer, and food writer behind My Food Journals. I document seasonal cooking through polished recipes, essays, and styled content. I also collaborate on SEO-driven food writing, brand projects, and editorial work for teams looking for chef-level expertise and clear, thoughtful storytelling. I have been in the restaurant industry since 2015 and am always looking for ways to branch out within the food world. My goal is to make food more accessible to all humanity, and to optimize the way that we think about feeding ourselves in a healthy way.…Chef, recipe developer, and food writer behind My Food Journals. I document seasonal cooking through polished recipes, essays, and styled content. I also collaborate on SEO-driven food writing, brand projects, and editorial work for teams looking for chef-level expertise and clear, thoughtful storytelling. I have been in the restaurant industry since 2015 and am always looking for ways to branch out within the food world. My goal is to make food more accessible to all humanity, and to optimize the way that we think about feeding ourselves in a healthy way.

Available to hire

Chef, recipe developer, and food writer behind My Food Journals. I document seasonal cooking through polished recipes, essays, and styled content. I also collaborate on SEO-driven food writing, brand projects, and editorial work for teams looking for chef-level expertise and clear, thoughtful storytelling. I have been in the restaurant industry since 2015 and am always looking for ways to branch out within the food world. My goal is to make food more accessible to all humanity, and to optimize the way that we think about feeding ourselves in a healthy way.

Skills

Experience Level

Expert

Expert

Expert

Expert

Expert

Expert

Expert

Intermediate

Intermediate

Intermediate

Intermediate

Language

English

Fluent

Spanish; Castilian

Intermediate

Japanese

Beginner

Work Experience

Chef & Owner at Ginkgo Fine Dining Experiences Worldwide (US-based)

October 1, 2021 - Present

Founded and scaled a thriving private dining and catering business, achieving 30% revenue growth within the first two years and targeting 60% growth in 2025. Delivered curated private dining and corporate events, establishing a loyal and growing customer base. Invented 400+ original recipes emphasizing nutrient-dense, gluten-free, and dairy-free options using whole foods and global flavor profiles. Built scalable recipes and SOPs for both small-batch and high-volume production environments. Designed and launched the company website with a seamless client interface. Implemented SEO strategies, email campaigns, and digital advertising to increase visibility and client engagement. Served over 580 customers, driving a 76% annual increase in new client acquisitions and an 83% rise in returning clients.

Food Stylist at LanxLuma, THP NYC Worldwide

June 1, 2015 - Present

Collaborated with marketing and photography teams to translate recipes into brand storytelling; prepared and styled up to 10 different dishes daily for commercial campaigns, digital content, and live TV. Curated and sourced food, props, and styling elements to match diverse brand aesthetics; adapted to challenging on-location environments; enhanced visual quality with intermediate photography and post-processing skills.

Chef de Cuisine at Emilia Mexico City

April 1, 2021 - October 1, 2021

Led operations and strategy at a fine-dining restaurant with a team of 15+ kitchen and 8+ front-of-house staff. Introduced an MIS/E tracking system, reducing food costs by 5% in six months. Designed and executed 10+ new dishes weekly, blending Mexican and Japanese culinary techniques. Trained staff on new menu items to ensure consistent execution and presentation excellence.

Sous Chef & Pastry Chef at Wild Air (New York City)

September 1, 2018 - January 1, 2021

Directed kitchen operations for a natural wine bar renowned for seasonal, market-driven dishes. Developed innovative dining concepts, pop-ups, and market events to keep the brand relevant. Managed a diverse kitchen team, fostering a collaborative and high-performance environment while maintaining the highest standards of quality and efficiency. Adapted swiftly to pandemic challenges, executing menu offerings that catered to evolving customer needs and sustaining the restaurant’s reputation for excellence, including the ‘Contrair’ to-go menu and charitable initiatives, producing 150–350 daily meals during the pandemic.

Pasta & Entrée Cook at Spoon & Stable

August 1, 2017 - June 1, 2018

Trained under James Beard Award-winning chef Gavin Kaysen, mastering advanced pasta and French culinary techniques. Contributed to a seasonal menu highlighting local Minnesota flavors with precise French technique. Expanded expertise in fermentation, pickling, and preservation methods to enhance dishes and collaborated with guest chefs through the Syndergy Series, gaining hands-on experience in sausage making, vinegar production, and brewing techniques.

Line Cook & Pastry at Brewers Table

January 1, 2016 - August 1, 2017

Worked closely with James Beard Award-Semifinalist chef Jorge Guzmán to develop a Yukon-inspired tasting menu showcasing locally sourced ingredients and regional flavors. Strengthened farm-to-table connections by building relationships with local farmers, hunters, and fishers. Contributed to a creative and collaborative kitchen environment emphasizing authenticity and sustainability, gaining hands-on experience in sausage making, vinegars, and beer pairings.