Brittany graduated from the Culinary Institute of America in 2008 with a BA. Prior to Iron Hill, Brittany spent over 10 years in fine dining, managed a small catering business and worked in a large USDA inspected plant and commissary kitchen doing culinary research and development.
Brittany joined Iron Hill in 2014 as a sous chef and quickly worked her way through leadership roles in our kitchens before becoming Head Chef in 2016.
Brittany enjoys making dishes with lots of high flavor sauces, which you can often find on her daily feature menu in Huntingdon Valley. When she’s not wearing her chef jacket, she’s putting on sunscreen: enjoying outdoor and water activities like snorkeling and scuba diving.