Chef & Co-Founder
Born in Chicago, Connie attended UC Berkeley, completing a degree in Chemical Biology before deciding to follow a career path in the kitchen. She attended culinary school in San Francisco and cooked in various casual and fine dining restaurants before deciding to move to New York where she landed a job as a line cook at Eleven Madison Park in 2010. During her tenure at EMP, she rose quickly through the ranks, from sous chef and purchaser to culinary research and development (overseeing F&B development for EMP and the NoMad) and finally to Director of Culinary Projects for Make It Nice Hospitality.
With Milu, Connie is excited to bring all of her culinary and operational background in classical French fine dining kitchens together with the food of her childhood and Chinese heritage to create a whole new genre in the fast-casual market.