Becca O’Brien got her start in the kitchen as a child thanks to her grandmother’s Sunday spaghetti dinners, her mom’s love of baking and her dad’s adventurous cooking. Becca has been cooking professionally, and working in restaurants for over 15 years. She started in Nashville, TN cooking at a steakhouse and fell in love with it. After moving from Nashville to Philly 10 years ago, she found a garde manger position at Stephen Starr’s Barclay Prime. Over the next two years, Becca worked her way up the line and eventually left Barclay Prime to take the sous chef position at Beau Monde on 6th and Bainbridge. From there, Becca became the Chef where she spent 5 happy years cooking. After Becca left Beau Monde she was hired by Green Aisle Grocery to create their entire private label brand. From Green Aisle she began working as a consultant at the newly opened Avenue Delicatessen in Lansdowne. Once the Deli was up and running, with the accolades pouring in, she moved on the the biggest catering event of her life, her own wedding! Subsequently she spent time learning to cook the perfect burger with her pals at Lucky Old Souls burger truck. She was then snatched up by her long time friend, and former Barclay alumn, Steve Laurence at The Vegan Commissary. Her role with the commissary is currently Sous Chef, as well as wholesale and catering manager. In March of 2014, she launched her own catering company called Two Birds Catering and Canning.