Meet the CK Team

Courtney Doyle

Chef/Owner

Courtney Doyle, born and raised in Seattle, Washington, is the owner of Clandestine Kitchen, LLC (CK). CK, the premier home & corporate healthy meal delivery service on Boston’s South Shore, was born from Doyle’s desire to share her love of food, passion for cooking, and dedication to nutrition and healthy living with her community. A lifelong athlete with a heart for community service and family, Doyle relocated to Hingham, MA from San Francisco, CA where she had furthered her interest in the culinary world and was exposed to clean, organic food and holistic life practices well ahead of the movement that had seemingly just made its way out to the east coast. Surrounding herself with mentors, in and out of the kitchen, Doyle’s passion to create healthy food that embodies all areas of self-care, nutrition and healthy living practices, have come to fruition with CK. A wife, mom of 3 (5 counting her yellow Labs, Jaxson and Bailey), former marketing and communications professional and activist for her community, Doyle spends her time outside of CK on the sidelines of her children’s sports games, exploring menus at restaurants with her husband, traveling, enjoying live music and breathing in the moments that make your body and soul feel alive, strong, and capable. A former basketball player, Doyle is particularly passionate about creating food for clean energy, body restoration, and the power of engaging the mind to channel the power of positive thinking and clear vision. Doyle believes that the only way to truly ‘glow’ as a human being, is to love yourself, fuel your body with the nutrition and wellness it needs, find the light in others, and that a beautiful and honest smile really can change the world.

Anne Stenfors

Photo credit Nicole Michele Photography

Anne Stenfors

Culinary Director

Anne grew up surrounded by a large Irish-Italian family where food would bring everyone together, whether times were joyful or sad. Food and cooking have always been a passion of hers. This led Anne to The Culinary Institute of America, where she graduated with an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Professional Studies.

Anne has worked for Chef Ken Oringer at Tosca, George Germon and Johanne Killeen at Al Forno in Providence, Rhode Island, and developed recipes and menu items for Paul Wahlberg at Alma Nove as the Chef de Cuisine, and, as Culinary Director, procured product and location specific recipes for international Wahlburgers locations. Annemarie and her husband owned and operated a Northern Italian-Mediterranean themed restaurant in Hull for 8 years.

Anne loves cooking a wide variety of cuisines, from house made pasta, to seafood, to fresh and flavorful salads. She loves any opportunity to teach and talk food. Annemarie is so excited for the opportunity to share her experiences and work with and learn from this talented CK Team.

Kate LaVigne

Operations Manager

Kate LaVigne is owner of DesignSmith, an organization and interior decorating business with a focus on creating spaces that are both beautiful + functional. As a professional organizer and certified decorator, Kate brings her sense of style, humor + sensitivity to all situations. Whether it is prepping a home for sale, packing + unpacking boxes or helping clients breathe new life into their homes, Kate creates a space that reflects the true essence of you.

Kate is also a founder of W3 (Women Working with Women), a community of local, trusted and experienced professional women who come together in a confidential environment to share ideas and strategies. Members serve as resources for one another’s clients, give referrals to grow their businesses, and encourage and support one another to thrive personally and professionally.
Kate received her undergraduate degree from Colby College in Maine and her graduate degree from Boston College. Prior to starting her own business, Kate was a high school counselor and education non-profit director. She is the mom of two rad girls who are psyched to reap the benefits of their mom working at Clandestine Kitchen.

Corylynn Byrne

Photo credit Nicole Michele Photography

Corylynn Byrne

CK Kitchen Manager

Corylynn Byrne (Cory), born and raised in Hingham, has been a lover of food her whole life. Raised with the belief that what you grow is what’s best for your soul, her daily life starts and ends with tending to chickens, a large vegetable garden, honey bees, her sweet dog Misty and her rambunctious cat Pepe. Cory is a Hingham High School graduate and has worked with local private chef and for local catering companies such as Bare Cove Cafe & Catering, Seasons Cafe & Catering and Eataly Boston.

Joining the CK Kitchen Team is a dream for Cory. Using her love for farm to table ingredients and cooking, she feels right at home at CK. Cory will be assisting in recipe development and execution and is looking forward to bringing her expertise and experience to the CK kitchen.

Kira Chipman, Sous Chef

Photo credit Nicole Michele Photography

Kira Chipman

CK Pastry Chef + Culinary Supervisor

Kira Chipman, born & raised in Hingham, MA, graduated from Johnson & Wales University with an Associates Degree in Culinary Arts and a Bachelors Degree in Food Service Management. Kira has worked every where from restaurants (including local favorite, Trident (Hingham)), country clubs (Black Rock (Hingham), Iron Horse Golf Club (Montana)), and hotels/ catering (Boston’s Seaport Hotel & Hart Brothers Catering). Kira enjoys being outside, hiking, traveling, listening to music, and has a goal to visit all National Parks someday. Kira loves spending time with her family, cooking/baking, and gardening with her mom (she has a 40 foot garden and always covers our deck with herbs and veggies!).

Kira Chipman, Sous Chef

Photo credit Nicole Michele Photography

Sara Preston

CK Culinary Team

After several years in the Human Service field, Sara decided on a career change.  She attended and graduated from Cambridge School of Culinary Arts (CSCA).  While at culinary school she started with The Chef’s Table.  Under her mentor, Chef Mark Ellis, she grew her knowledge of flavors, technique, and nutrition.  She rose from prep cook to Sous Chef. After 15 years she left to spend more time with her family.  She ended up at Cardinal Cushing Centers, combining her human service and culinary backgrounds.  She worked in their vocational bakery and culinary program teaching basic cooking and baking skills.  Sara started with Clandestine Kitchen in 2021 with a renewed energy and passion for providing healthy and delicious food to our clients.

Kira Chipman, Sous Chef

Photo credit Nicole Michele Photography

Jackie Scoon

CK Culinary Team

Jackie is a graduate of the Culinary Institute of America.  She has worked at The Ritz Carlton as second banquet chef,  No 9 Park on full rotation of hot line, Formaggio  Kitchen selling cheese, and South End Formaggio where she began making prepared foods.  She enjoyed her experience working in prepared foods and then spent almost 11 years at The Market in the Pinehills of Plymouth as the Sous Chef in the Prepared Foods department.

Jackie is a food allergy advocate, working to educate people in her community.  This has become a life’s mission for Jackie.

Jackie’s family is pumped to be able to enjoy the food from my job at CK, as already prepared meals are a life saver in our home!

Kira Chipman, Sous Chef

Photo credit Nicole Michele Photography

Laurie Wynne

CK Culinary Team

Kira Chipman, Sous Chef

Photo credit Nicole Michele Photography

Bill Yetman

CK Delivery Team

Kira Chipman, Sous Chef

Photo credit Nicole Michele Photography

Lucas Coppola

CK Delivery Team

Kira Chipman, Sous Chef

Photo credit Nicole Michele Photography

Robin Vaughan-Pratt

CK Delivery Team