About me

Welcome to Mia Plates Website!

Hi, I’m Mia! I’ve always believed that food tells a story, and mine started long before Mia Plates.

I’ve traveled to over 100 countries, and everywhere I go, I look for the best desserts.

I’ve tasted baklava in Istanbul, pastel de nata in Lisbon, and mochi in Kyoto.

I’ve stood in tiny bakeries watching pastry chefs work, asked home cooks about the recipes passed down through generations, and learned that great baking is about more than technique, it’s about story, culture, and patience.

How It All Started

Mia’s Plates began in 2014 when I spent a summer interning at a farm-to-table restaurant in Vermont. I fell head-over-heels for transforming fresh, seasonal ingredients—tomatoes picked at dawn, basil still dewy, into plates that tell a story. Some of my fondest memories come from Sunday suppers at my mom’s kitchen table, learning how to coax the deepest flavor out of pasta dough, roast eggplant, and the simplest herbs.

Those heart-warming afternoons ignited my passion for cooking and showed me how food brings people together. With every dish, I’m chasing that same sense of comfort and connection I felt as a kid.

Why You Can Trust Me

With over 12 years of hands-on culinary experience—from home kitchen experiments to line-cooking at farm-to-table bistros, I’ve honed every technique you’ll find here. I’m not formally trained, but I’ve tested over 350 recipes, taken four intensive pastry workshops in France, and taught 50+ cooking classes.

Here on Mia’s Plates, each recipe has been cooked, tasted, and perfected. You can trust every method and measurement to be approachable, reliable, and delicious. I break down every step, tip, and alternative (gluten-free, vegan, dairy-free), so you can cook with confidence.

A Little More About Me

When I’m not elbow-deep in dough or stirring a simmer, you’ll find me globe-trotting. My partner and I have explored 108 countries so far, from street food stalls in Bangkok to Michelin-loved bistros in Lyon, and I bring those flavor inspirations back to my kitchen.

I believe great cooking is equal parts technique, curiosity, and a dash of daring. Whether I’m recreating a Moroccan tagine or inventing a matcha-and-pear galette, every recipe is an invitation to explore.

Connect With Me

I’d love to hear about your kitchen victories (or disasters!)—and answer any questions you have. Reach out anytime:

Thank you for stopping by Mia’s Plates, let’s make something delicious today!

I’d love to hear about your kitchen victories (or disasters!)—and answer any questions you have. Reach out anytime:

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