ABOUT CHEF KERN

Born in Erie, Pennsylvania and raised within a family of dedicated craftsmen~ her mother previously a private and personal chef, her father a custom home builder in the Frank Lloyd Wright Prairie home style of architecture, and two brothers~ Restauranteur Chef Dan Kern- 1201 Kitchen, Bird @ 5&20, Noosa and Kayton Kern- musician and composer. Growing up in the kitchen and outdoors, Meg had a curious mind and artistic sense that naturally brought her to study culinary artistry and natural biodiversity.

Professional Work Experience

Meg has worked in professional kitchens, restaurants, as a free-lance and as a yacht chef across the United States ranging from Pennsylvania, New York, Florida, and Colorado and Internationally in Canada, South America, Bahamas and the Caribbean. She has broadened her palate and knowledge of international cuisines from her extensive travels around the Americas and Europe. She has an additional background and Master's Degree from Edinboro University in the Biological Sciences with focuses in Marine Biology and Sustainability, Amazonian Indigenous Plants, and Secondary Science Education. In 2009, she jump-started an Edible Schoolgarden in her hometown at Mercyhurst Preparatory School that included a .5 acre garden and outdoor classroom to be used within an inter-disciplinary curriculum as a school-wide Wellness Initiative, and campus grown produce designed to supplement freshly-made cafeteria meals.

Recently, Chef Kern has also contributed in Fort Lauderdale as an educator for South Broward High School's Marine & Maritime Magnet Program that exposes young people to career choices in the maritime industry while encouraging environmental stewardship. She has worked in conjunction with such programs as NOVA Southeastern University, University of Miami- Rosenstiel School of Marine & Atmospheric Science, and coral reef restoration with MOTE Marine Laboratory & Aquarium. Her efforts with the Marine & Maritime Magnet Program recently earned her an Innovation Award for her commitment to student achievement and the program's 2018 nationally certified distinction as a Magnet School of America based on strict standards of excellence.

 
 
 
 

CLIENT TEstiments

 “I want to say how happy and impressed I am with (Chef Kern’s) food preparation. Excellent and very enjoyable. “ — Private Yacht Owner, 157 ft. Trinity

"Chef Meg consistently provides the best possible service for our guests and continuously exceeds our expectations" — Captain Haberli, M/Y TCB

"An unforgettable time! Not only great food- but a real gem at organizing and creating some amazing dishes that inspired a new relationship with eating. " — Private Client, Nancy A.

"Thank you for giving us a fantastic culinary summer! You made everything fun and positive! " — Jimmy Armstrong

“Chef Kern’s food was well above the standards expected and impressively ensured specific dietary requirements and customized preferences. I can attest to her character and professionalism working under pressure, which she does with confidence and skill.” — First Officer Hersom, M/Y Aquavita

 

 
 
 

Questions?