Rachel Anderson’s culinary journey began from the time she was old enough to hold a spoon, as her culinarian mother had her making French mother sauces and fried chicken alike for family gatherings and church picnics. 

As an adult, Anderson brought her love of cooking and community service to a leadership role in MayDay NWA, a food-based nonprofit in Fayetteville, Arkansas. 

While feeding her community, she rose through the ranks of Fayetteville’s fine dining scene, settling in as CHEF DE CUISINE at Theo’s in Fayetteville.