Valerie Slone is a chef based in Fayetteville, West Virginia.

Much of her cooking explores the relationship between tradition and experimentation, drawing on preservation, fermentation, and new uses for familiar ingredients. Foraging and gardening are integral to her work. She has a knack for making a menu feel especially right for the occasion, artful presentation, and for creating relaxed, memorable gatherings around it.

With a background in agriculture and food systems, Valerie has spent years working alongside farmers and producers throughout Appalachia. Those relationships— and a deep familiarity with what grows here— continue to shape the way she cooks.

Her offerings include catering, private in-home meals, workshops, recipe development, specialty foodservice, and one-of-a-kind events.

When she’s not in the kitchen, she’s outside! Hiking with her mushroom book to learn new species, picnicking at the lake, weeding the garden, and camping— always with her pup, Ollie.