Background

Rachael graduated from the Institute of Culinary Education in Manhattan. From there, she went on to work in corporate dining for Brown Brothers Harriman in NYC and Deutsche Bank where she was a sous chef. Rachael helped with the opening as executive chef for Coach and BCG in Hudson Yards. She even traveled for a while helping restaurants revamp their menu and find new recipes to try. She was a consulting chef in Jersey City, working for Satis Bistro and Paste e Vino. After gaining a wealth of knowledge in the industry, Rachael joined our Market Basket family and has been with us for over 5 years. She started as one of our pastry chefs and is now our head cake decorator for the store.

Expertise

“I have always loved cooking,” says Rachael. “I figured if I was going to be doing something for the rest of my life I might as well be doing something I love.”

Rachael loves cooking for friends and family and is always experimenting in the kitchen. She is known for her homemade pasta and loves to cook various sauces, braised meats and porchetta. She says she loves all things Italian and enjoys making Italian-style dishes.

Favorite Part Working at Market Basket

Rachael says her favorite part about working at The Market Basket is the creative freedom. “I also love the people who work here and the comradery. Everyone is always working together, and we have a good time,” she says.