Rachael began her culinary journey studying at Le Cordon Bleu in Chicago. Upon graduating she worked in pastry at Coco Pazzo. She later moved on to be a chef de partie at Next Restaurant under esteemed chef Grant Achatz. After her tenure at Next, she departed to Elizabeth restaurant and worked with Iliana Regan as her sous chef. During this time they received the high accolade of a Michelin star. Her love of traveling and her love of cooking also lead her to stages in Rome, Italy at Glass Hosteria and in Lisbon, Portugal at Belconto.