Ellie Allain

Hello! I'm Ellie Allain, a private chef located in Westport, Connecticut. I hold a degree in Culinary Arts from the Institute of Culinary Education in Manhattan and was awarded top performer in my graduating cohort.

I am experienced in a wide range of global cuisines, including baking and pastry, and I enjoy creating custom menus to fit dietary needs. In previous work I have explored vegetarian, vegan, gluten free, and pescatarian diet plans and would be delighted to work with clients to adapt to any requirements they may have. A great advantage of private services is customizability.

In addition to my culinary degree, I have a B.A. from Vanderbilt University and experience living abroad and cooking in Italy. This has improved my love for world culture and nutrition. It also makes me a rapid, professional learner with an excellent attention to detail and a strong sense of urgency.

I offer in-home private chef services, weekly meal prep, custom cakes and pastries, and small to medium event catering. I have experience working with young children and families, and I love pets of all types!

Please reach out with any questions about me or my services. I would be happy to interview online or in person in or near Fairfield County.

Founder/Chef at Velvet & Thyme (2025-08 – Present)

• Architects bespoke culinary creations with unique flavor profiles, specializing in artisan breads, pastries, and custom cakes to drive brand loyalty.
• Directs ethical ingredient procurement by establishing relationships with local producers and managing inventory to ensure peak freshness and sustainability.
• Conducts comprehensive market research to identify emerging gastronomic trends, tailoring product lines to meet shifting customer preferences.
• Engineers cost-effective production strategies and optimized workflows to maximize margins while maintaining uncompromising quality standards.

Sustainability Analyst at Wilmot, Inc. (2024-08 – 2026-05)

• Synthesizes complex GHG emissions data for environmental reporting, directly enhancing sustainable operational practices for major clients.
• Executes multi-channel social media marketing campaigns, utilizing technical writing to translate complex sustainability initiatives into engaging consumer content.
• Collaborates with cross-functional teams to secure LEED and Envision certifications for large-scale infrastructure projects
• Develops strategic land management solutions and triple-bottom-line tools to drive measurable environmental and social impact.

Recreation Center Staff at Vanderbilt University (2023-01 – 2024-12)

• Implement safety protocols for secure environments, contributing to a welcoming atmosphere
• Collaborate with team to promptly address facility issues, ensuring seamless operations
• Spearhead creative solutions for center challenges

Intern at Wilmot, Inc. (2024-05 – 2024-08)

• Supported the triple-bottom-line tool creation for Metro Water Services, enhancing sustainability.
• Executed waste audits for Second Avenue Downtown, aiding zero-waste system development.
• Collaborated on LEED and Envision Platinum certification for Omohundro Water Plant
• Embraced learning opportunities, collaborated on cross-functional projects, and contributed fresh perspectives to team discussions as an intern at Wilmot, Inc

Teacher's Assistant at Vanderbilt University (2024-01 – 2024-05)

Course: Green Jobs

• Spearheaded the development of engaging course materials in partnership with industry leaders, bridging academic theory with professional application.
• Managed complex logistics and grading for high-enrollment courses, ensuring instructional consistency and student success.

Research Intern at Whale Shark & Oceanic Research Center (2022-08 – 2022-12)

• Orchestrated community outreach programs and beach clean-ups to educate the public on marine conservation and ecological health.
• Monitored Mesoamerican reef health through rigorous data collection and nursery maintenance, applying treatments to prevent SCTLD.

Barista and Pastry Prep at PJ's Coffee (Ballard Brands) (2022-05 – 2022-08)

• Crafted artisanal beverages and pastries, enhancing customer satisfaction and driving repeat business through quality and presentation
• Optimized morning workflows through improved brewing techniques and team collaboration, increasing efficiency during peak service hours.
• Engaged with customers to create a welcoming atmosphere, fostering loyalty and positive brand experiences

Research Intern at Maldives Whale Shark Research Program (2022-05 – 2022-05)

• Collected baseline date for local aggregate of whale sharks
• Tracked migration patterns and injuries
• Logged data on local megafauna to determine overall health of region
• Studied how tourism affects this aggregate of sharks
• Brainstormed conservation strategies to bring awareness to the hazards these endangered species face

Culinary Arts in Culinary Arts – Institute of Culinary Education (2026-05)

Bachelor's in Climate and Environmental Studies – Vanderbilt University (2025-05)