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Terra Flora is a manifestation of what we love: farming & flavor

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Maggie, along with her husband, Sean, is one of the co-founders and creators of Terra Flora. She gained her passion for gardening when she was a kid, when her family had a backyard garden every summer. 

Maggie became a flight attendant immediately after graduating college, with a desire to meet new people and explore the world. After five years she began to look for a more stable and "grounded" lifestyle and career path and farming felt like the next logical (though not entirely seamless) step.

Due to some luck and serendipitous connections Sean and Maggie moved to Harborside Maine at the height of the covid pandemic to work at Four Season Farm. This was Maggie's first farming experience, and during her second season she worked as Assistant Farm Manager to Sean's role as Farm Manager. 

During her time at Four Season Farm Maggie had the opportunity to experiment with edible flowers, which sparked her intrigue in flower farming for chefs and arrangements. 

Maggie has also continued to find interest in farm-inspired mixology. With access to unique ingredients and top-of-the-line fresh produce, Maggie began creating cocktails that highlighted seasonal ingredients and flavors during her time at Four Season Farm, and has enjoyed expanding her repertoire of unique recipes, which she currently shares with friends. 

In this, her second season co-managing Terra Flora, Maggie is leaning into the activities and tasks she loves such as seeking out new and unique varieties, caring for livestock, and riding the tractor.

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Sean is one of Terra Flora's co-founders. Sean's career in food and farming began with his fascination for flavor. He had a deep interest in the origins of flavor in regard to plant genetics and growing practices.

Sean first spent time in the research field with NC State University studying small scale farming practices in Eastern North Carolina before accepting an apprenticeship at Stone Barns Center for Food and Agriculture in New York.

It was in the fields and greenhouses of Stone Barns that Sean had the opportunity to learn from some of the best minds in farming today, all while growing for one of the top restaurants in the world: Blue Hill. 

After his apprenticeship, Sean moved back down to North Carolina and worked outside of Asheville with Evan Chender of the Culinary Gardener, continuing to learn and grow for the top restaurants and chefs in the area.

After spending two years working in the beer canning industry, Sean moved with Maggie to Harborside, Maine where he worked at Four Season Farm as Assistant Farm Manager for one season, and Farm Manager for another.

Exemplified by the farmers and chefs of Stone Barns, The Culinary Gardener, and Four Season Farm, the caliber of excellence, diligence, creativity, and precision resulted in Sean's sense of irrevocable pride for what he does. This is made evident through the flavors on a plate, the quality of product he oversees, and his dedication to his work. 

Sean's drive and passion for growing has remained unchanged as he continues to learn about unique varieties and best growing practices to include on the farm.

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