CHEF ABIGAIL KIRN
A vegetarian since the age of 6, Abigail spent her childhood in Europe, where she was exposed to lots of great food and adventure. Abigail initially started a career in the film and ad industry as a producer and business owner, her love for food made her change careers and she decided to attend the Culinary Institute of America Accelerated Culinary Arts program, where she was appointed as a Sous Chef. Upon graduation, Abigail worked as a chef at the French Laundry (3 Michelin Stars). Now living in New York, she runs a private chef business and plant-based pop-up bakery, Village Bakeshop, with life partner and fellow Resident chef, Carlos De La Concha.
