Molly is a classically trained chef and menu strategist with years of restaurant experience and a lifelong passion for food, innovation, and the special place where the two intersect. She’s guided by a belief in high quality ingredients and just the right amount of preparation to bring them to life, “because food speaks most loudly when it’s delicious!” 

After earning a degree in Communications at Northwestern University and working in marketing, she went on to gain her culinary degree from the Culinary Institute of America (CIA) and refocused her career on her love of food. Having worked in roles supporting high-growth restaurant concepts as a senior strategist and culinary R&D director, she most recently comes to us from Roti Modern Mediterranean, where she served as Chef and Culinary Director beginning in 2017. 

She joins Bay Area chefs Brian Bligh (Chez Panisse), Walter Abrams (The French Laundry), and Katie Kwan (Rice Paper Scissors) to round out the All Day culinary team. Hitting the ground running since day one, Molly has been busy leading culinary operations as All Day partners with 20 new restaurants and expands its footprint across Chicago. 

What excites you most about working at All Day?

“I love my role helping restaurants and chefs bring their amazing food to customers while utilizing their existing assets. And even better – I get to execute my role with an amazing team.”  

What do you love to do when not in the kitchen? 

“I love to sing cheesy pop songs with my two (loud and) adorable munchkins and debate economic theory with my quant-loving husband. (Mostly I let him lecture, as the model of comparative advantage would dictate.) I’m an avid runner and former marathoner now turned to half marathons and 10ks. I also love taking on projects in our circa 1885 Lincoln Park house that are *slightly* beyond my skill level.”

Team All Day is honored and excited to have Molly on board!