Lizzy Grauer

Food has always been the lens through which Lizzy explores life. While studying at George Washington University, Lizzy volunteered on urban farms and WWOOFed in the summers, worked at a food magazine, and explored cooking with produce from the nearby farmers market. After school, she dove into cooking at avec in Chicago to understand the culinary world in a deeper sense. Lizzy’s urge to grow food and be outside prevailed, and led her to volunteer on farms in Italy, including for an autumn olive harvest in Tuscany. Once she knew she wanted to devote all of her time to growing food, she moved to Asheville, North Carolina to work at a farm that grew exclusively for restaurants. She was drawn to Stone Barns to participate in a system that blurred lines of kitchen and farm, farmer and chef. She loves learning and observing in this space, watching the natural cycles of the farm and continuous innovation of the organization and restaurant.

On the side: Lizzy likes to throw pottery, trial recipes with our produce, and explore the trails in the area.

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