Born & Raised in upstate NY, Maggie moved to Denver on 10-10-10 to start a new culinary journey. She studied abroad in Spain, falling in love and accepting her passion for food. After opening the first frozen yogurt chain, Red Mango, in Westminster, she decided to go through a culinary program to hone in on her cooking skills; She completed the American Culinary Federation Chef Apprenticeship program in 2014 while working at the Denver Convention Center under Executive Chef Carmen Callo, earning her sous chef certification. Since then she has bounced around, building her toolbox of skills. She took many managerial positions, beginning, yes with Denny's restaurant group. Her most fond memory however, was her time at Denver's "Linger Eatuary," working under renowned Colorado Chef, Daniel Asher. There she was exposed to preparing foods for those with dietary restrictions, allergens and vegan/vegetarian preferences. And finally she could take it no longer, and had to branch out on her own, offering her unique and culturally inspired food creations to the public, founding Mezcla Maggie in December 2014.