about
Meet the Team
Annie Baker
Founder & Lead Chef
I founded The Table to help families eat well in a way that actually fits their lives. With a background in culinary arts and nutrition, my work is rooted in the belief that food should feel supportive, consistent, and nourishing, not rigid or overwhelming.
I’ve worked in restaurants in Portland and New York, markets, events, and private homes, and over time I focused my work on in-home cooking, where meals can be tailored to real schedules, preferences, and needs. This work is meaningful to me because it allows me to support people both in their everyday lives and during special moments they choose to gather and celebrate. Because gathering with the people you love around food is one of the simplest and most meaningful things we do.
At The Table, I oversee our approach, menus, and standards of care, ensuring each family and event receives food that feels thoughtful, personal, and well-supported every time.
Monica Franke
Chef
Monica claims her mom to be the OG of Foodies: Driving an hour to a favorite bakery for German rye bread, the importance of Hellman's mayonnaise on a BLT, always having Haagen Daz Coffee ice cream in the freezer. The love of food was instilled very young and has never left.
To really get to know Monica, she thought it best to just list a few things that make her happy: carnitas tacos, throwing a good party, Korean BBQ, beers with friends, Pho, every cookie she’s ever met. She's still sad about Roman Candle closing and the Bacon Cheddar dip from Trader Joe's being discontinued.
Monica brings to The Table a Bachelor of Fine Arts, a degree in Culinary Arts from Western Culinary Institute, and many years of restaurant work, but most importantly, a deep love for all things delicious and an understanding of the magic of cooking and sharing a good meal and the joy it can bring.
Josie Hischar
Chef
Josie eats. From Michelin Star to Famous Star, she revels in the spectrum of culinary experiences; gleaning lessons from eating her way through different cultures, and from the canon of good recipes. Her current obsession is salsa macha. She’s most at home when sharing good food with others.
Born and raised in Oregon, Josie has a strong appreciation for ingredients the area offers and is passionate about our food systems. She is close with local farmers and fervently promotes Community Supported Agriculture programs.
Her greatest love is a “Butcher”: her three legged dog.