Born in Hamilton, Ontario, Missy's passion for food was nurtured during trips to her grandma's house after school. Her first job was answering phones at a Chinese restaurant for $5/hour and all the fried rice and chicken balls one might desire. Needless to say, it made her a very popular party guest in high school. At the age of 21, Missy left her studies in biochemistry at McGill University to pursue a culinary career. After stints in catering, hotels and working overseas, she found her way to Chef Mark McEwan and Chef Andrew Ellerby. Missy loves a good challenge (Chopped Canada, Chef Cartel). Missy is currently the Chef de Cuisine at Fabbrica.