Brooke Lewy

Background

About Brooke Lewy

My job is to help you reach your culinary goals. I fully recognize that different people have different goals, but everyone needs to eat and feel well. I'm here to -Help busy parents plan, shop for, and feed their families -Help clients translate what a doctor or nutritionist tells them into an actual plan to improve their heath -Help differently abled adults feed and care for themselves -Help those with challenging backgrounds looking for greater independence find comfort in the kitchen -Help you throw a dinner party or host a holiday with no stress I have spent the last decade cooking, teaching, and writing about food. I began my culinary career at Delfina Restaurant in San Francisco's Mission District, learning every part of the kitchen and the rush of service. Following my time at the restaurant, I wrote a cookbook, Vegetables on Fire, served as the chef for Winemaker's Salon, and taught cooking classes to many different populations around the Bay Area. I moved back to New York in 2022, and continue to love bringing people together around food, empowering people through cooking, and helping everyone eat well. Prior to cooking professionally, I spent several years working in newspaper and magazine publishing in Vietnam and New York, working in the nonprofit space both at the US Fund for Unicef in New York and with Cidades Sem Fome in Brazil. I received a Masters of International Affairs from Columbia's School of International and Public Affairs and a BA from Princeton University. I'm closely involved with (and the biggest champion for) the nonprofits FoodCorps and Hot Bread Kitchen.