Chef Bree honed her craft in some of New York City's most acclaimed plant-forward kitchens, including Michelin-starred Dirt Candy (✻), building a foundation in refined, seasonal cooking. After training in Health-Supportive Culinary Arts at the Institute of Culinary Education, she continued to build her experience at abcV and Ursula. Her cooking is eclectic and flavor-driven, with particular strengths in vegan and vegetarian food and an emphasis on color, freshness, and locally sourced ingredients. Through her independent project Tomat, she has designed seasonal menus for private dining, catering, pop-ups, and hands-on cooking classes. She approaches each client collaboratively, listening closely to preferences and adapting dishes to dietary needs, because she sees cooking as a way to bring people together. Based in Brooklyn and inspired by the food her father introduced her to, Chef Bree creates warm, expressive meals that feel both health-conscious and generous.