Born in Latrobe, Pa., Jill's culinary interests were sparked at an early age when she began helping on her uncle's farm, picking berries and baking cookies to sell at the local farmer's market. She didn't plan on becoming a chef, but counts her decision to attend culinary school as one of her best moves. After moving to Baltimore, Jill studied under the celebrated chef and restaurateur Spike Gjerde. She loves to create imaginative sushi rolls and unique desserts and the five ingredients she always keeps on hand are semi-sweet chocolate, sushi rice, micro-herbs, Banyuls vinegar and champagne. Her goal is to one day own a small resort that serves amazing food and features rides in her hot air balloon.