My passion for great food began at an early age, as well as discovering my spiritual gift – hospitality. Coming from a huge family, my mother was always hosting all the holidays and many events at our house. My passion grew as I took on various positions in restaurants for 10 years starting out as hostess, then moving to server, bartender, and then eventually to restaurant management.My last position as a restaurant manager was where I met Chef Kevin in 1997, where we worked together for 2 years. I went off to the business world, and we remain great friends over the years. We would often co host the most outrageous dinner parties a few times a year.In 2008, I opened a personal assistance company, In 2009, I asked Chef Kevin if he wanted to do some private chefing for some of my clients. We began a meal delivery service, where all you needed to do was heat up the meal in the oven. The private chefing and meal delivery then led to dinner parties, cocktail parties, luncheon drop offs … eventually we decided it was clear we needed to make our unplanned business official – and did just that in March 2011.Our love and passion for food extended to traveling around the world together and through extensive research and brainstorming sessions to discover new ideas and flavors, so our menus are always changing. We are not afraid to try new ideas, and strive to always stay ahead of the curve, and support local farms as much as we can.We have a great ability serve others and can easily understand what the client wants in bringing their vision to life.

Chef Kevin Miller has established an impressive career in the kitchen over the last 23 years. Studying at the acclaimed Moulin de Mougins in France under Roger Verge, his passion for French cuisine was ignited as he continued to work on his craft. As the Executive Chef aboard Amway Corporation’s motor yacht Enterprise V, he had the opportunity to cook for distinguished guests, including President Gerald Ford and his wife, and Vice President Dan Quayle. Once back in Baltimore, Kevin served as Executive Chef at Ixia for eight years where his modern American cuisine consistently won accolades from Baltimore media. In November 2009, Kevin joined forces with Jennifer as a private chef to the clients of Widespread Concierge. His talent in the kitchen created more demand for private parties, cooking classes, and full-scale events. This demand inspired the beginning of Copper Kitchen.

As a little girl, I remember my grandparents hosting epic Christmas parties in their basement. I know now that my love for planning and creating events came from this. I even inherited my Grandmother’s love of long to-do lists to help keep her organized! I love a good party and have owned my own event production company for the past 12 years. My organization skills, along with my slight OCD and attention to detail help to make event planning that much easier! One of proudest moment was turning a very large venue into a full-on circus complete with décor, performers and, of course, circus appropriate food! I’ll never forget how it felt seeing it all come together after months of planning.