Wachira T. Sittikong

Wachira T. Sittikong has a long and varied work experience in the culinary industry. From 2017 to present, they have been the Chief Culinary Officer/Co-Founder at Rootastes, a curated lunchbox service with gourmet and conscientious ingredients serving the Greater Boston Corporate Offices. From 2008 to 2017, they were the Floor Manager & Sous Chef at Brown Sugar Caf\u00e9, a restaurant with two locations in Boston. From 2000 to 2008, they were the Regional Manager & Head Chef at Yoong Tong Thai Restaurants & Family, with over six locations. In 2015, they worked in the Banquet Kitchens at Four Seasons Hotels and Resorts. From 2013 to 2016, they were the Founder & President of Chef Sittikong Branding. During this time, they also had two internships, one at Menton - Boston and one at L\u2019Espailier - Boston.

Wachira T. Sittikong has a diverse educational background. In 2004, they obtained their High School Diploma at Wayland High School. Between 2007 and 2011, they obtained their Bachelor of Science in Business Administration (BSBA) from Nichols College, majoring in Entrepreneurship with concentrations in Management, Marketing, and Accounting and minoring in Psychology. In 2014, they obtained their Associate of Arts and Sciences (A.A.S.) in Culinary Arts from Le Cordon Bleu: Institute of Culinary Arts (Boston). They also have a number of certifications, including a NEHA Certification from the National Environmental Health Association (obtained in 2015), a Bartending Certificate from DrinkMasters Bartending School of Boston (obtained in 2014), a TIPS Alcohol Certification from TIPS (Training for Intervention Procedures) (obtained in 2018), an Adult and Pediatric First Aid/CPR/AED from the American Red Cross (obtained in 2019), and a ServSafe Certification from the National Restaurant Association (obtained in 2016). Currently, Wachira T. Sittikong is enrolled in Harvard T.H. Chan School of Public Health, studying Evidence-Based Optimal Nutrition in Nutrition Sciences.