Chef, Culinary Consultant, and Executive Director in New York
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 www.jennydorsey.co.