Chef Abigail Schmitt
"To get to know me is to share a plate of fresh West Coast oysters with spruce tip mignonette, or herb-smoked pork wrapped in freshly picked lacinato kale and finished over binchotan charcoal. I’m drawn to foods with depth and character: seafood, handmade pastas, wood-fire charred vegetables with vibrant saucy and finished with edible flowers or herbs. I rarely return from a trip empty-handed. You'll usually find me returning from travels with a suitcase full of special ingredients and a story to pair. Whenever I'm not cooking (or eating) I'm biking, skiing, trail running in the mountains or practising yoga on the beach...and if I'm not dancing around somewhere, you'll probably find me with my partner, friends and a bottle of wine.
Above all, I love connecting with people through food. Whether it's a brief exchange across the kitchen counter or hours spent gathered around a table, the most meaningful part of my work is creating experiences that bring people together. "
The Gist of it:
Abigail Schmitt (She/Her) is a culinary entrepreneur, chef, consultant, and founder of Ginkgo Fine Dining Experiences, a company specializing in luxury dining experiences, culinary storytelling, and hospitality consulting.
With professional experience spanning North America, Europe, and Mexico, Abigail has led kitchen operations, developed culinary programs, and collaborated with brands, publications, and hospitality businesses across multiple sectors of the food industry. Her background includes restaurant leadership in New York City and Mexico City, private dining and event production, food styling, recipe development, food writing, content creation, and brand consulting.
Through Ginkgo Fine Dining Experiences, she designs bespoke culinary experiences for private clients, retreats, destination events, and hospitality partners. Beyond the table, Abigail works with businesses to develop restaurant concepts, strengthen brand identity, refine guest experiences, and create meaningful connections between food, culture, and place.
Her work is rooted in creativity, sustainability, and a global perspective shaped by years of travel and collaboration within diverse culinary communities.
Where I come from
"I grew up between the rugged shores of Lake Superior and the urban landscape of the Twin Cities, surrounded by diverse ecosystems that shaped the way I see food, nature, and community. Those experiences instilled a deep appreciation for the natural world and a curiosity about where our ingredients come from, inspiring a lifelong connection to seasonality, sustainability, and creative expression through food.
Gardening and foraging wild edibles as well as building relationships with our neighbors and working closely with local ingredients continue to influence both my menus and educational work. While I have a particular passion for cooking with fire, seafood, pasta, and traditional preservation techniques, my culinary journey has taken me across continents and cultures. I am continually inspired by the people, landscapes, and ingredients I encounter, always seeking new ways to learn, create, and tell stories through food."
