I have been in the restaurant industry since I interned at a bakery at 14. I have worked my way up and have owned my own business for the past 21 years. I have a 16-year-old son who was diagnosed as an infant with celiac disease. I pivoted to learn everything about gluten-free cooking to accommodate his dietary restrictions. I focused my entire business model to prepare food for those with severe allergies. I take great care and attention to every dish I prepare so that those who are enjoying it never miss the ingredients that will make them ill. I make alternatives to familiar and favorite foods so everyone can enjoy the meal.
Hannah RileyThe Voices of Celiac Disease
“I take great care and attention to every dish I prepare so that those who are enjoying it never miss the ingredients that will make them ill.”
