Born in Philly, raised in South Jersey, educated at University of Delaware and then law school at American University in the District of Columbia, Donna’s experience and travels in life have brought her back to the mid-Atlantic.
As a litigation attorney in the D.C. area, she handled medical malpractice and general civil litigation in private practice, then 7+ years at the State Department working on international litigation. After the State Department, Donna was the Legal Director for the National Organization for the Reform of Marijuana Laws (NORML). She has appeared on national radio and television, has written Supreme Court briefs, published a novel, and won numerous legal and culinary awards. During her entire working life, Donna provided food, organized holiday parties and co-worker celebrations, and cooked for her family, friends and neighbors. Her FIRST love, it turned out, wasn’t The Law, or even Elvis (although Elvis was in the running for several years). It was cooking.
Donna eventually attended culinary school at L’Academie de Cuisine and has been studying nutrition and food trends for 17 years. With her husband Steve, she purchased and operated The Yellow House in North Carolina where she also opened a restaurant and a catering business. She has cooked privately and publicly, for members of Congress, for ambassadors, and for soup kitchens. After she sold the inn, Donna moved across the country for several years and was the Catering Director for Whole Foods in Campbell, CA.
Back in Delaware to stay, Donna has resumed cooking for guests using the freshest, local, seasonal ingredients. She is an avid bicyclist, voracious reader, and fitness nut. Married for 35 years, she also has one magnificent son, in Brooklyn, and 4 cats.