Jenny Dorsey

Chef, Culinary Consultant, and Executive Director in New York

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I am a professional chef, author, and speaker working at the intersection of food, identity, and social justice. I lead a nonprofit research organization named Studio ATAO, and run my own culinary consulting business.

I also write a newsletter titled Way Too Complicated, and have bylines in outlets such as The Washington Post, Eater, The Counter, and Food & Wine. In pre-pandemic 2020, I gave a TEDx Talk titled How Food Can Be A Source of Identity, Intimacy, and Vulnerability. My writing has been nominated for the James Beard Media Awards, and in 2022, I was named to Food & Wine's industry Changemakers list, as well as the World's 50 Best "50 Next" list.

My full biography, food portfolio, awards, and bylines are at

  • Work
    • Studio ATAO
  • Education
    • Harvard Graduate School of Education
    • Columbia Business School
    • Institute of Culinary Education
    • University of Washington