Tucson High grad takes cooking talents to Gordon Ramsay’s ‘Hell’s Kitchen’ | Caliente

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It all started, said Lancaster, at her uncle’s kitchen table for Christmas after she graduated from high school.

After celebrating her first semester at the University of Arizona where she studied political science, she lamented her life and future with her uncle, a successful lawyer.

At the dining room table that evening he asked her a question that changed her life: “If you could do one thing every day for the rest of your life where money doesn’t matter, what would you do?”

“I said I would cook,” she recalls.

She dropped out of the UA and enrolled on the campus of the famous Le Cordon Bleu in Scottsdale. She later did a further education in Paris to receive her Le Grande Diplôme in 2008. She stayed in France for three years and worked in the kitchens of the renowned Guy Savoy and Hôtel de Crillon before moving to Chicago in 2011 to study molecular gastronomy at Alinea. She also worked in Chicago, where she did her Bachelor of Communication and French at Loyola University, where she was in charge of the culinary program for Sur La Table and kitchen management at Sable Kitchen & Bar.

Her most recent move to New Jersey came after a long publicity by the MC Hotel’s owner, the Aparium Hotel Group, which owns a handful of neighborhood-oriented boutique hotels across the country. When COVID-19 caused the London-based food tech startup she worked for to lay off all of its staff, she took the plunge to New Jersey, where she introduces guests to the kitchen with small plates that she calls “on the edge” means Mediterranean or Spanish-French-Italian “with a hint of Tucson.

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