Chef Diana Andrews attended culinary school in New York City at the Institute of Culinary Education (ICE) and graduated with certifications in Culinary Arts and Premier Cru Wine Studies. She has worked at the James Beard Foundation, the Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and Food Network.

She works on special projects for television and web for Fine Cooking Magazine (Moveable Feast; WGBH, In the Kitchen; WTNH, and Fine Cooking Online web and video segments; HomeGrown/HomeMade, and Baking Guide). She is a freelance recipe writer and developer, contributing food editor, and food blogger.

In addition, Diana holds a BA in Fine Art from Queens College, and has attended Parsons School of Design for studies in Graphic Design and Advertising. She was a Creative Director in the publishing industry for 15 years before segueing into the world of food. Diana continues to put her design aesthetic to work as a freelance food stylist and cookbook designer.

 

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