Farmer Feature—Meet Molly

Why Every Farm Needs a Chef (and Every Chef Needs a Farm)

If you ask Molly where great cooking starts, she won’t say “the kitchen.” She’ll say “the soil.”

A DC native and seasoned chef, Molly spent over five years cooking at the legendary Michelin-starred Komi, where she honed her skills as the restaurant evolved into Gemini—a neighborhood spot known for pizza, pasta, and seasonal vegetables. But as the restaurant shifted, so did Molly’s curiosity. She started wondering not just how to cook vegetables, but where they came from, and what made them taste so good.

As Molly built relationships with local farmers, she found herself asking more and more questions—not just about what was in season, but how it was grown, and why it tasted so good. That curiosity pulled her out of the kitchen and into the fields.

She packed up and headed west, working on sustainable farms across the country—from Sound Sustainable in Redmond, WA to Hell’s Backbone Grill and Farm in Boulder, Utah. She planted, harvested, packed, and delivered produce to restaurants just like the ones she used to work in. For the first time, she saw the full story of food (from seed to plate) and it changed everything.

Now, Molly’s back in DC and bringing it all together at Area 2 Farms. She’s our in-house chef, shaping our menu, developing recipes, and helping us bridge the gap between what we grow and how people cook it, both at home and in professional kitchens. She believes every farm needs a chef, and every chef needs a farm, and we couldn’t agree more.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. We’re Area 2 Farms, we grow organic produce, deliver it to your door weekly, and operate all within 10 miles of you.