Rae Kramer — Corporate Executive Chef

Rae Kramer recently served as the executive chef at Il Fiorista, a unique establishment in NYC's Flatiron district that seamlessly integrates a restaurant, floral boutique, and sustainable lifestyle ethos. Her culinary journey began in Kansas City at The American Restaurant under Chef Michael Corvino, followed by a stint at The James Beard House. Relocating to New York City in 2016, Rae honed her skills at Casa Mono, expanding her expertise in kitchen management and forging connections with local farmers and purveyors at the Union Square Greenmarket.

In 2018, Rae joined Diego Moya's Hemlock as opening sous chef, where she delved into sourcing ingredients and crafting seasonal menus that showcased traditional preservation methods. Now, as Corporate Executive Chef NY at The Butcher’s Daughter, Rae enthusiastically embraces the plant-based philosophy of the restaurants. Her deep knowledge of botanicals and vegetables acquired over the years informs her culinary approach, making her a pivotal part of the team as they continue to innovate and inspire on both coasts.