Meet Our Team

My journey into the world of culinary passion and hospitality began at an early age, nurtured by my love for great food and a natural inclination toward creating warm and inviting experiences. Growing up in a bustling family, I watched my mother seamlessly host countless holidays and gatherings at our home, igniting my passion for the art of bringing people together through food.

Over the course of a decade, I honed my skills within the restaurant industry, starting as a hostess and gradually working my way up to roles as a server, bartender, and eventually a restaurant manager. It was during my tenure as a restaurant manager that I crossed paths with Chef Kevin in 1997. We spent two remarkable years working together and, even after I transitioned into the business world, our friendship endured. Our shared love for culinary adventures led us to co-host unforgettable dinner parties on numerous occasions.

In 2008, I ventured into entrepreneurship by founding a personal assistance company. The following year, I approached Chef Kevin with an idea to offer private chef services to some of my clients. What began as a simple private chef and meal delivery service, where clients could effortlessly heat up gourmet dishes at home, soon evolved into a broader culinary journey. We expanded our offerings to include dinner parties, cocktail soirées, and even luncheon drop-offs. In March 2011, we made the decision to formalize our unplanned business venture.

Our culinary inspiration extends far beyond the kitchen, as we’ve embarked on adventures around the world, relentlessly researching and brainstorming to unearth new ideas and flavors. This relentless pursuit of innovation is at the core of our ever-evolving menus. We embrace experimentation, constantly seeking to stay ahead of the curve, while maintaining a deep commitment to supporting local farms.

Our innate ability to understand our clients’ desires and translate their visions into reality is a hallmark of our service. We take immense pride in our talent for serving others, ensuring that each event we create is a memorable culinary journey.

Chef Kevin Miller has established an impressive career in the kitchen over the last 23 years. Studying at the acclaimed Moulin de Mougins in France under Roger Verge, his passion for French cuisine was ignited as he continued to work on his craft. As the Executive Chef aboard Amway Corporation’s motor yacht Enterprise V, he had the opportunity to cook for distinguished guests, including President Gerald Ford and his wife, and Vice President Dan Quayle. Once back in Baltimore, Kevin served as Executive Chef at Ixia for eight years where his modern American cuisine consistently won accolades from Baltimore media. In November 2009, Kevin joined forces with Jennifer as a private chef to the clients of Widespread Concierge. His talent in the kitchen created more demand for private parties, cooking classes, and full-scale events. This demand inspired the beginning of Copper Kitchen.

I get my passion and love for the event industry from my Grandmother. She was a master at the art of throwing parties and entertaining. I also get my obsession with making to do lists from her. Nothing is better than crossing things off a list! I began my career as a Professional Musician & Nanny turned Event Production Company Owner turned Event Designer at Copper Kitchen turned Sales Manager at Copper Kitchen. The best part of my job is helping people create and experience some of the best times in their lives and making each of these unique and personalized.

What our clients are saying:
Tawney and her team were absolutely wonderful and I cannot recommend them enough! From initial contact, to our menu tasting and table setting selections, all the way up to our room reveal Tawney was helpful, responsive, efficient and relatable! She was a joy to work with.

My passion for this industry began with my first job…which was at Bengies Drive-In Movie Theatre. This is where I got to be a part of a really unique hospitality experience. I also helped my mom with fundraising galas and other events for Meals on Wheels of Central Maryland for many years. I currently have 25 years of hospitality & customer service experience as well as 7 years specifically in high-end off-premise catering. I have worked in both Human Resources and Sales positions in that time. The most inspiring part of my job is seeing an event start as inspiration and go from thought to paper months or even years beforehand and then seeing it brought to life in the weeks, days & hours before the actual event.

Originally from Shaker Heights OH, my passion for this industry started with planning my first ever fundraising event for my high school senior project. Fast forward a few years, after playing D1 lacrosse in college, I graduated from Duquesne University, in Pittsburgh, Pa with a Bachelor of Art and went on to pursue my Masters in Sports Management at Canisius College in Buffalo, NY. After a few positions in the sports industry, I was looking for a change and I decided to move to Las Vegas where I fell in love with the Hospitality Industry and never looked back. I had the pleasure of selling and servicing meetings, dinners, galas, and weddings at some of the top hotels in the country including The Cosmopolitan of Las Vegas, The Hay-Adams Washington DC and The Fairmont Washington, DC before moving to Baltimore in February 2021. The most inspiring part of my job is meeting and connecting with new people and in my free time I love traveling, visiting new restaurants, and working out.

What our clients are saying:
Working with Ashley was an absolute DREAM from first contact to the tasting to all the last minute emails a few weeks before our wedding. Ashley always put my mind at ease and was quick to answer all emails about any questions I had. I could go on for days about how incredible Ashley & the entire team at CK was on our big day.

Growing up my mom, grandmas, and aunts hosted the BEST parties with all the best food! We served meat & cheese boards before they were trendy and called charcuterie boards. I’m an enneagram 2, so hosting is my love language. My friends all call me the “hostess with the mostess” so it’s very fitting that my career led me to event planning!

My love for all things luxury came from working in the most beautiful boutique hotel while I was studying at the University of Wisconsin-La Crosse. I executed events for 2 years before I decided I wanted to be the one planning them! I then moved to Chicago to open a new property as part of the event sales team and from there grew into an event sales role with one of the leading companies in the industry, Marriott. During the pandemic I decided Baltimore was going to be my next home and took a role with Copper Kitchen!

The best part of my job is bringing my client’s vision to life and seeing the look on their face when they see it all come together after months, sometimes years, of planning! I love combining design & the finest foods to create an unforgettable event.

What our clients are saying about Lexie:
I can’t speak more highly of Lexie – her professionalism, expertise, and support throughout the planning process was next to none. Lexie held our hand every step of the way to ensure our needs would be met on the big day. She is an extremely strong communicator and attended multiple meetings and venue walkthroughs in advance to ensure no details fell through the cracks.

My interest in hospitality started at a young age…from helping Grandma & Mom in the kitchen, creating tablescapes for family dinners, to throwing parties for my friends and family every chance I got. My career to this point has been focused in marketing and advertising. Spanning from fundraising for Non-Profit organizations, such as the USO and Operation Homefront…to marketing in the Higher Education space. I also spent some time working in the alcohol retail industry both part time and full time over the last several years. I have found a great balance of my experience in marketing and my passion for events here in my role at Copper Kitchen. In this role, I get the opportunity to provide our social media followers with inspiration and updates on what Copper Kitchen has to offer, while also being hands on at events helping bring the vision to life.

What our clients are saying about Jess:
It was a TRUE pleasure working with JESSICA and THE COPPER KITCHEN team. EVERYTHING went smooth as silk 😊. Thank you, JESSICA, for making me look good…as usual 😊

What our clients are saying about Kat:

After realizing that the grocery store life wasn’t for me, I decided to turn my attention to one of my passions, which was cooking! I started working in restaurants, and kind of never looked back. I worked in restaurants until I became pregnant with my son. Three weeks after having my son, I started working at Copper! I started out in the kitchen, with that same passion for cooking. Then moved into the back of the house and became a behind the scenes ninja. One of the most inspiring parts of my job is seeing an empty space completely transform into someone’s dream wedding.

I have always enjoyed working in the hospitality industry. I started serving in the restaurant business at an early age. Worked my way through the ranks and became a manger. Spent most of my career managing a few different restaurants. Then got the opportunity to become bar director for Copper Kitchen. That’s when a different passion formed. I never fully understood the excitement chef’s get when people rave about the food they create. Coming up with creative cocktails and hearing people enjoy them, I now completely understand the exciting feeling. The best part of my job is having the opportunity to be creative and come up with fresh ideas for cocktails.

I began my journey in the hospitality industry while working my way through college, drawn to the chaotic excitement, diversity, and flexibility it offered. After graduating, I ventured into the government sector but found the regimented hours and atmosphere less fulfilling.

Leaving the government to start a family, I sought a way to rekindle my passion for the hospitality world, leading me to a part-time role in Events at the Maryland Zoo. Little did I know that this opportunity would transform into a full-time career spanning 14 rewarding years.

It was during my tenure as a venue coordinator that my fervor for events truly ignited. The joy of orchestrating magical moments and creating unforgettable experiences for guests became my driving force.

Now, as the Director of Community Outreach at Copper Kitchen, I have the privilege of being a part of a team that brings creativity and magic to every event we touch. What sets my role here apart is the opportunity to connect with our community, forging partnerships that enable us to craft exceptional and memorable gatherings. Join us in the journey of bringing dreams to life and making moments truly special.

At Copper Kitchen, I’ve found the perfect position of my diverse background in customer service and restaurant work with my passion for creativity and crafting custom experiences. This dynamic blend of experiences and interests has transformed my work into a labor of love.

What truly sets my heart aglow is the opportunity to do what I’m truly passionate about, every day. Being able to create, design, and craft bespoke experiences with a team that feels like family is the most rewarding aspect of my role. It’s not just a job; it’s a journey of self-expression and collaboration, where we bring visions to life and make moments truly special that leave a lasting impression. 

My passion for this industry began with baking with my grandma, and has continued with feeding my friends and family throughout the years. A bit about my professional background, I have worked at Le Bernardin, The Modern and Cafe Luxembourg in New York City. I was the pastry chef at The Elkridge Furnace Inn and Alexandra’s at Turf Valley in Maryland before finding my home with Copper Kitchen. I used to prefer working in fine dining, making beautiful plated desserts, but have quickly come to appreciate and love catering and making wedding cakes. The most inspiring part of my job is being creative, continuously learning, and making people happy.

Passion for food has been at the core of my journey since the day I set foot in Baltimore, leaving behind my hometown of Washington, DC, to pursue a culinary education at the age of 18 in 1993. That spark ignited in me has burned brightly ever since.

My culinary voyage began during my time at culinary school when I secured an internship at the prestigious Harbor Court Hotel, a five-star establishment. Within two short years, I was not only hired but also promoted to the role of Chef De Cuisine, a testament to my dedication and skills.

Seeking to expand my culinary horizons, I embarked on a journey to Ireland to immerse myself in their rich culinary traditions and broaden my culinary repertoire. Upon my return, I took the reins at Sacha’s catering company, where I managed the Café and Silver Sac Delivery Service, adding another layer of experience to my culinary resume.

During my career, I ventured into the world of retirement communities, working with renowned establishments like Brightview and Sunrise Senior Living for a decade. Now, I find myself back where it all began, in the world of catering.

My culinary philosophy revolves around creativity with flavors and an appreciation for diverse ethnic cuisines. What I cherish most about my profession is the privilege of being a part of life’s most cherished moments and significant events. I find immense joy in creating dishes that reflect my passion, and I take pride in the fact that it’s evident in every bite.

Cooking isn’t just what I do; it’s who I am. I am deeply passionate about my craft, and I am excited to share my love for food and culinary artistry with you, adding a touch of magic to every event and occasion.

My culinary journey was rooted in the warmth of my family’s kitchen, where I first discovered the magic of cooking alongside my mother and grandparents at a young age. Those early moments ignited a lifelong passion for the culinary arts that continues to burn brightly today.

In addition to my love for cooking, I also bring a unique blend of skills to the table, thanks to my background in carpentry. This diverse set of talents allows me to approach my culinary creations with a creative eye and meticulous attention to detail.

What truly drives me in this industry is the incredible power of food to evoke emotions, create connections, and etch lasting memories. There’s nothing more inspiring than witnessing the joy and smiles that a well-crafted meal can bring to people’s faces. It’s a privilege and an honor to be a part of those special moments, turning ordinary occasions into cherished memories through the art of food.

Join me on this culinary journey, where I blend tradition with innovation to craft unforgettable dining experiences. Together, we’ll create moments that not only satisfy your taste buds but also warm your heart.

My journey in the hospitality industry has been shaped by a genuine love for people and a natural talent for providing exceptional guest service. For many years, I served as a dedicated restaurant manager, honing my skills in creating memorable experiences and building lasting connections with guests.

More recently, I took on a role as a customer service representative at Nationwide Equities, further refining my ability to understand and meet the needs of our valued clients. Throughout my career, one thing has remained constant – the joy I feel when I witness the smiles on the faces of the families we serve.

Now, as the Director of Talent at Copper Kitchen, I bring my passion for people and guest service to a new level. My mission is to ensure that our team is not only exceptionally skilled but also deeply committed to creating extraordinary dining experiences. It’s a privilege to be part of a company that values both its team members and the families we serve.

Join me on this culinary journey, where I blend tradition with innovation to craft unforgettable dining experiences. Together, we’ll create moments that not only satisfy your taste buds but also warm your heart.

Stella, our ‘Garden Guard Dog,’ is Chef Kevin Miller’s French bulldog. She’s a frequent visitor at our commissary, delighting clients with her playful antics and even joining important meetings to add a bit of comic relief. In the spring and summer, Stella takes her role seriously, guarding our herb gardens and ensuring their success. She’s not just a pet; she’s a cherished member of our Copper Kitchen family, bringing warmth and charm to our culinary journey.