Chelsea Fadda

Chelsea was born and raised in the Bay Area, where her love of cooking came out of necessity when she decided to go vegetarian as a teenager. After moving to Austin in 2012, she formed a deeper respect and understanding for local ingredients and whole-animal butchery through her work at Dai Due and The New School of Traditional Cookery.

Chelsea has since worked her way through McGuire Moorman Lambert Hospitality’s restaurants – starting at Jeffrey’s and Swedish Hill Bakery & Café. She currently operates MML’s Pecan Square Café which highlights seasonal, rustic cooking, as well as neighboring bars Howard’s and Rosie’s.