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Chef Mary LockeCEC, CAA
Regulars at Chef Mary Locke's table have a non-negotiable: the meal must end with her homemade ice cream for dessert. The flavor might be freshly picked blackberry, or basil. It might be olive oil, or maple walnut. It's always rich, creamy, and the perfect end to a meal.
As for the main course, that changes with the wind. Chef Mary describes her cooking style as casual, and driven by, simply, what is available and in season. “I love local ingredients,” she says. “There is a great Amish market down the road. I buy what looks good, and make a dish out of it.” You're likely to find her putting her finishing touches on the meal on the back deck of her upstate New York home on the Finger Lakes, where the grill is all she needs. “Throw everything on the grill!” is her mantra.
More About This Chef
Favorite Minor’s® Product
Ms Roasted Garlic Flavor Concentrate and Mirepoix Flavor Concentrate
Monroe Community College
Certified Executive Chef, American Culinary Federation
CCA with American Culinary Federation
ACE Regional Gold Medalist - 2007
- Advantage Waypoint – Non-Commercial Specialist
- Aramark – Associate District Manager, Director of Operations, Resident District Chef
- Private Restaurants