Food With Soul

Meet the Chefs of LifeWorks

The cornerstone of LifeWorks is our Tastemakers, the people dedicated to delivering delicious meals, outstanding service and bringing communities together through the power of food. Bringing this type of experience requires the right expertise, a guest-forward mindset and unconditional dedication.

Meet Chef Margaret


At the age of eleven, when other kids were still skinning their knees on the blacktop Margaret Occhipinti started her first job in catering. She didn’t want to babysit, she wanted to cook. She had always been inspired by small gestures—And her first memories of these positive interactions were centered around food. 

I love seeing joy in my guests’ eyes.

It’s not every day they can visit a café for lunch, enter a raffle for a blender, enjoy free samples and engage in personal conversations with staff. But it can, and should be, and that’s why I love what I do at LifeWorks.

Chef Margaret Occhipinti’s Poached Cage-Free Eggs, Italian “Gravy”, Broccoli Rabe over Soft Fontina Polenta

Serves: 6 servings


For Poached Eggs in Tomato Sauce:

  • 5 tbsp olive oil
  • 6 cloves garlic thinly sliced 
  • 3 tbsp minced onion
  • ¼ tsp crushed Red Pepper flakes
  • 1-28 oz. can whole 
  • San Marzano Tomatoes
  • ¾ tsp Kosher Salt
  • ½ tsp Thyme
  • ½ tsp Oregano
  • 2 tbsp Torn Fresh Basil
  • 8 large Cage Free eggs

For Polenta:

  • 4 c Vegetable (or Chicken Stock)
  • 1 tbsp Olive Oil
  • 1 Bay Leaf
  • 1 tsp Kosher Salt
  • ¼ Tsp Black pepper
  • 1 sprig fresh rosemary minced
  • 1-1/2 c Polenta
  • 2 tbsp Butter
  • 1/3 c shredded fontina cheese
  • 2 tbsp shredded Romano cheese

For Rapini (Broccoli Rabe):

  • 2 bunches rapini (Broccoli Rage)
  • 3 tbsp Olive Oil
  • 3 clove garlic Sliced Thin
  • ¼ tsp Red Pepper flakes
  • ½ tsp Kosher Salt


Assembling the Dish:

  1. Prepare the Tomato Sauce for Poaching the Eggs
  2. When the tomato Sauce is ½ way done, prepare the polenta, keep warm.
  3. Once the Polenta is complete, prepare the Broccoli Rabe keep warm.
  4. Poach the eggs in the Italian “gravy” as described in the recipe 
  5. Layer in shallow serving bowls:
    ½ cup Soft Polenta
    ½ cup Broccoli Rabe
    2 Poached Eggs along with a generous spoonful of the Italian gravy.
    Garnish with fresh basil & freshly grated Romano cheese
  6. Serve with Rustic Italian Bread & EVOO

For Poached Eggs in Tomato Sauce:

  1. Heat olive oil, add garlic & onion, once sizzling, and add the red pepper flakes. Crush the tomatoes by hand or in food processor (leave slightly chunky).
  2. Add tomatoes to garlic, add dry seasonings, simmer 45 minutes. 
  3. Add fresh basil. 
  4. Crack the eggs into the simmering sauce, spacing them evenly. Poach for about 4-5 minutes for soft yolks.

For the Polenta

  1. In large saucepan, heat stock with olive oil, bay leaf, salt, pepper & rosemary. When the stock is about to boil, whisk in the polenta. 
  2. Bring to a boil, reduce heat, and cook stirring occasionally until thickened- about 8-10 Minutes.
  3. Remove from heat, beat in the butter & cheeses. 

For Rapini:

  1. Blanch the rapini in salted water, approximately 2 minutes. Drain.
  2. Heat oil in sauté pan, add sliced garlic, red Pepper Flakes. Add Blanched rapini, sauté until tender 4- 6 minutes

Meet Chef dylan


Going small isn’t a phrase you’ll ever hear from Chef Dylan. From the beginning of his career, he’s learned, taught and pushed the boundaries—Not just to provide a better experience to his guests, but to pull the entire industry forward.


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