Lauren Cummings began working in restaurants in the Washington, DC area at age 14. She was thrilled to meet Chef Rachael Ray during her senior year of high school. After earning her BA from The University of Maryland, College Park, Lauren moved to Lima, Peru, where she learned Spanish and worked as a bartender. Lauren returned to the USA to serve in social services; but soon realized her passion was still in the kitchen.

In 2017 she began working with several personal chefs and top caterers in the Washington, DC area while studying Culinary Arts and Management at The Art Institute of Washington. As a first year student, Lauren won the inaugural Art Institute Grand Chef Challenge, a Chopped-style competition. 

Lauren launched the Fiddlehead Chef in April 2018. Since then she has been privileged to:

• be featured on NBC News4 Washington

• cook with Chef Daniel Boulud at a private event

• prepare food for former President George W. Bush at a private event

• be featured on podcasts Swirl Suite Live and The Jealous Vegan 

• partner with the Dumbarton House museum for their Tea and Honey Tasting event, and

• collaborate with Nourish Culinary Company to prepare meals for private clients

Executive Chef Lauren Cummings now leads a team of chefs and event staff who prepare customized weekly meals and intimate dinners for clients in Washington, DC; mindful of dietary preferences, food sensitivities and health goals. Lauren is a proud member of the United States Personal Chef Association.