A Denver native, Sheila owes her love of cooking to her father, an avid cook and food connoisseur. She fell in love with the diverse cuisines of south Florida while earning a degree in biology at Florida International University and decided thereafter to return home and enroll at the Colorado Art Institute. She joined the opening crew of Jax Fish House in Denver, rising quickly through the ranks to become first chef de cuisine and then executive chef.
Guided by concern for the health of our oceans and the state of our global fish stocks, Sheila has spearheaded multiple sustainability programs, forging strong partnerships with the Monterey Bay Aquarium’s Seafood Watch, The Blue Ocean Institute, Fish Choice and the James Beard Foundation’s Smart Catch. In 2017, she was invited to Washington D.C. to meet with members of Congress, lobbying for several key environmental policies, and participated in the James Beard Foundation’s Chefs Boot Camp for Policy and Change.