Maggie was born in Baltimore Maryland and grew up splitting time between Ocean View Delaware and Ocean City Maryland.
At 17 Maggie started what would become her career at DiFebo’s Restaurant in Bethany Beach, working as a daytime line cook. She soon realized this would be her future, and decided to attend culinary school at the Art Institute of Philadelphia where she would graduate with a Degree in Baking and Pastry Arts, and an Associate Degree in Culinary Management.
Maggie was influenced by her brother, who was an “amazing chef,” and her mom who always supported and encouraged her. She also credits her success to the many great people that have mentored her throughout her career, but especially John DelVeccio of DelVeccio’s Bakery, who hired her as a night baker, which in turn inspired her to pursue her education in the culinary arts.
Maggie accepted the position of Executive Chef at Matt’s Fish Camp in North Bethany in 2018 and in 2021 was promoted to a Corporate Chef for SoDel Concepts.