Building the infrastructure food freedom runs on.
Culture strategist. Equity architect. Co-Founder of VK Capital Ventures Inc. and the Farm-to-Chef Certification reshaping how Houston's culinary professionals source, brand, and lead.
"I've spent my career building systems that serve the people they were supposed to serve all along. In public sector and higher education, that meant equitable policy. In hospitality and technology, it means fair supply chains, certified culinary leadership, and technology infrastructure that keeps wealth in the communities growing the food."
— Siobhan C. Skerritt
A culture architect building equitable systems from soil to strategy
Siobhan C. Skerritt
Co-Founder, VK Capital Ventures
Siobhan C. Skerritt is a dynamic leader and strategic advisor with over 12 years of experience at the intersection of culture assessment, organizational equity, and hospitality innovation. As a first-generation Afro-Latina professional and co-founder of VK Capital Ventures Inc., she has dedicated her career to building systems that empower people to show up as their authentic selves — from the boardroom to the farm.
Her professional foundation is rooted in Social Work and Education, with over a decade in the public sector and higher education creating policies centered on community, consent, and healthy relationships. This foundation as a "helping professional" allows her to bridge complex operational structures with the deeply human needs of every community she serves.
Today, Siobhan applies that lens to the tech and hospitality sectors — rebuilding programs to be truly designed for the audiences they serve, leading retention strategy for underrepresented groups, and architecting the Farm-to-Chef Certification that trains the next generation of culturally grounded culinary operators.
Six platforms. One mission. Food freedom for the culture.
VK Capital Ventures Inc.
The agri-forward, Black-owned parent platform behind agricultural supply chain infrastructure, farm-to-chef technology, hospitality consulting, mobile café activations, and private dining.
vkculinary.techFarm2Chef + AgriPay
Direct sourcing platform for Houston chefs and local farms — eliminating distributors. AI parses every recipe ingredient; AgriPay lets growers receive payment on their own terms.
farmchefconnect.comVilla Kitchen Community
A co-op and network for chefs who work with local gardeners, connect with culturally driven culinary peers, and access global travel and work opportunities.
travelvillakitchen.orgTravel Villa Kitchen
The travel and experiential layer — private dining, curated retreats, and destination-minded hospitality. Born in Tulum. High-touch, invitation-forward, and deeply story-driven.
travelvillakitchen.com
Six Rows Café · Houston
Restaurant-quality meal prep and curated farm-to-table beverages. Conceptualized in Tulum, rooted in Houston. Mobile café service + brick-and-mortar opening late 2026.
sixrowshouston.comChef Maubs Partnership
Strategic culinary partnership with Chef Maubs — co-building the Villa Kitchen community with culturally-driven culinary education and hospitality excellence.
chefmaubs.comFrom good cook to farm-to-table operator in 8–12 weeks
The Farm-to-Chef Operations & Sourcing Certification (Houston Cohort) is the only program that blends agricultural literacy, personality-based professional branding, supply chain systems, and the Farm2Chef platform into a certified curriculum recognized by hotels, retreats, and culinary properties region-wide.
Personality Assessment & Chef Brand Architecture
- —DISC + Enneagram for culinary professionals — identify your operator style
- —Building your personal sourcing philosophy and kitchen culture statement
- —Brand identity: how your personality drives your menu voice and client relationships
- —When to hire a VA vs. an employee — decision framework for solo chefs
- —Digital presence: LinkedIn, portfolio, and Farm2Chef profile setup
Agriculture & Soil Fluency for Chefs
- —Soil health basics and how growing practices affect flavor and texture
- —Seasonal crop calendars: Houston & Gulf Coast growing cycles
- —Reading farm certifications and translating them to menu language
- —Regenerative agriculture standards and how to vet claims authentically
- —What's actually growing in April vs. August — real availability grids
Farm Relationships & Procurement Systems
- —Identifying, vetting, and onboarding farms, co-ops, ranchers, specialty producers
- —Communication scripts: forecasting, confirming harvests, negotiating price
- —Building redundancy: backup farms and distributor fall-backs
- —Using Farm2Chef to centralize your private farm network
- —AgriPay onboarding: paying farms via Zelle, Venmo, Apple Pay, or credits
Menu Engineering from Availability Backward
- —Designing menus from seasonal availability grids, not fantasy
- —Costing dishes with variable farm input — families of dishes, same base product
- —Nose-to-tail and root-to-leaf: turning waste into margin
- —AI recipe scaling via Farm2Chef: resize instantly for 10, 30, 60 covers
- —Premium menu language that tells the farm's story without greenwashing
Sustainability, Ethics & Business Strategy
- —Waste-tracking basics and composting systems for commercial kitchens
- —KPIs for property owners: waste %, local spend %, farm partner count
- —Animal welfare and regenerative standards — vetting and communicating
- —Turning practices into measurable brand value for hotels and retreats
- —Food sovereignty framework: understanding your role in the local food system
Kitchen Leadership, Team Building & SOPs
- —Training a team to work with imperfect produce: knife work, prep systems
- —Change management: shifting a kitchen off heavy distributor reliance
- —Storytelling to FOH and marketing — simple, accurate farm stories
- —Building your digital SOP: a portable sourcing system for any property
- —Graduation deliverables: Seasonal menu, farm map, sourcing SOP, Farm2Chef workspace
Your complete professional toolkit
The Farm2Chef Workspace
A live, professional sourcing dashboard with 5+ farm partners, 10+ AI-parsed recipes, and a 4-week ordering forecast — ready to present on day one of any new role.
The Sourcing SOP
A 1–2 page document covering your farm network, ordering cadence, backup protocols, and quality standards. The thing hotels ask for and most chefs can't produce.
The Seasonal Menu
A complete breakfast/lunch/dinner menu for a 30-cover property. Fully sourced, costed at 10/30/60 covers, and paired with a 200-word farm narrative for marketing use.
The Chef Brand Package
Your VK Personality Type Profile, professional brand statement, a bio written for hospitality clients, and a portfolio cover. The brand hotels see before they taste your food.
The Certification Badge
"VK Farm-to-Chef Certified — Agriculture & Sourcing Operations." Digital badge for LinkedIn, email, and Farm2Chef profile. Listed on the VK Job Board.
The Network
Access to the Villa Kitchen Community Co-Op and the Travel Villa Kitchen retreat chef roster for global experiential dining and hospitality opportunities.
Your Personality Is Your Supply Chain Strategy.
Discover how personality assessment unlocks your unique culinary operator identity — and how to use it to build your team, your supply chain, and your professional brand. Download Siobhan's free guide used inside the Farm-to-Chef Certification.
No signup required. Download instantly or read in your browser.
A professional credential built to be recognized.
The Farm-to-Chef Operations & Sourcing Certification is issued under VK Capital Ventures Inc. (S-Corp) and is currently recognized by independent hotel and retreat operators as a verifiable hiring credential. The curriculum, competency framework, and digital badge are being actively structured to meet accreditation standards.
By 2027, VK Capital Ventures plans to apply for formal registration and recognition with the Texas Workforce Commission and NASBA CPE — positioning this as a fully accredited professional credential in the culinary and hospitality industry.
For Chefs
A portable, employer-legible certification proving you can design seasonal menus, manage direct farm relationships, and operate a local sourcing system from day one.
For Hotels & Retreats
Hire chefs who arrive with documented systems, farm relationships, and a live Farm2Chef workspace — zero onboarding cost to build it from scratch.
For the Ecosystem
Every certified chef is a node in the VK farm-to-table network — linked to Houston farms, the AgriPay infrastructure, and the Villa Kitchen community.
Voices from the VK community
The Farm-to-Chef program didn't just teach me how to source — it gave me a language to talk about my culinary identity with hotel operators. I landed my first property contract within 60 days of certification.
Chef D. Morales
Farm-to-Chef Certified · Houston, TX
Siobhan's approach to culture assessment changed how I see my entire team. We rebuilt our kitchen culture around personality-driven roles. Turnover dropped. Morale is the highest it's been in 5 years.
Executive Chef, Boutique Retreat — Texas Hill Country
Hotel & Retreat Partner
I came in as a personal chef with no idea how to formalize what I did. I left with a brand archetype, a Farm2Chef workspace, and a sourcing SOP my clients actually reference. Worth every hour.
Chef T. Williams
Farm-to-Chef Certified · Personal Chef & Caterer
Strategy for hospitality businesses ready to build what they actually believe in.
Farm-to-Table Program Design
For hotels, resorts, and wellness retreats building an agriculture-forward food & beverage program from the ground up. Sourcing strategy, chef certification requirements, Farm2Chef integration, and guest storytelling systems.
Book a Strategy Call →Culture & Equity Assessment
Organizational culture audits, retention strategy for underrepresented staff, equitable hiring process design, and DEI program rebuilds grounded in actual civil rights and social work expertise.
Book a Strategy Call →Chef Professional Branding
1:1 brand strategy for culinary professionals using the VK Culinary Personality Framework. Brand voice, sourcing identity, professional bio, and Farm2Chef workspace buildout.
Book a Strategy Call →Siobhan's Professional Path
Let's build something real together.
Whether you're a hotel ready to certify your culinary team, a chef ready to operator-level your career, or a partner looking to plug into the VK ecosystem — this is where it starts.
Two leaders. One ecosystem.
Book, train, or partner with the people building farm-to-chef infrastructure across Houston and beyond.
Chef Aubrey McCoy
Head Chef & CEO — live-fire craft, culinary education, and the partnership powering the Villa Kitchen community.
Book Chef Aubrey
Siobhan McCoy
COO — the programs, partnerships, and operating systems that hold the VK ecosystem together.
Partner with VK