Kathy is the owner of Kathy Casey Food Studios® – Liquid Kitchen®, an international agency specializing in delicious creativity: food, beverage and restaurant/hospitality concept consulting, innovation and development; product development; and food and beverage photography, as well as spokesperson work and promotions through social media. Clients such as Fairmont Hotels & Resorts, Ritz Carlton, Mandarin Oriental Hotels, Marriott Hotels, Cheesecake Factory, California Pizza Kitchen, Applebee’s, Minute Maid, Sunkist, Alaska Seafood Marketing, Costco, Holland America Line, Unilever, Monterey Gourmet Foods, Darden Restaurant Group, IHOP, Brinker International, TGI Friday’s, Landry’s, HMS Host, iSi North America, Cinnabon, Monin Gourmet, Sun Orchard, as well as spirit companies such as Beam, Inc., Anheuser-Busch and Moet Hennessy have sought her development skills, advice and expertise.
Kathy also owns Dish D’Lish “Food to Go-Go” ® cafes – as well as Dish D’Lish branded retail and food-service specialty food products and cocktail mixers.
An accomplished writer, she is the author of ten cookbooks, including the James Beard Award-nominated Kathy Casey’s Northwest Table. Her newest book is D’Lish Deviled Eggs. Kathy wrote her feature column, “Dishing with Kathy Casey” for the Seattle Times for 12 years; now you can catch her latest Dishing adventures on her blog. Casey also pens the feature column “Shake Swizzle & Stir” for Sip NW magazine and blogs as the “Ask the Expert Mixologist” for Food Network Canada as well as Amazon.com. She is also a yearly contributor for the Food & Wine Cocktails annual recipe book.
Kathy was lauded as one of the 50 Best Twitter Chefs by Guide to Culinary Schools; her blog Dishing with Kathy Casey was included in Saveur.com’s Sites We Love. Kathy is a frontrunner in social media and when not dreaming up “the next big thing” she can be found foraging for wild mushrooms , shaking up cocktails with ingredients from her urban garden… or Twittering way too much.
Catch Kathy on Twitter (@KathyCaseyChef), blogging at www.dishingwithkathycasey.com or find Sips & Apps and D’Lish Deviled Eggs on Facebook. Watch her cocktail show, Kathy Casey’s Liquid Kitchen, on www.liquidkitchen.tv.
While living in Paris, Dzintra earned a Bachelors Degree in International Affairs and a Masters Degree in Business Communications. She worked in the Latvian Embassy, and soon had the opportunity to head a multi-million dollar distribution firm. Although these activities brought forth financial security, they were detached from her true passion – cooking. After serious soul searching, Dzintra bid adieu to the corporate world and enrolled at the Cordon Bleu, where she earned her “Grande Diplome,” and graduated with honors in both cuisine and pastry. Immediately following, she worked at the world-renowned Ritz Escoffier School of Cuisine and began to create elaborate dining events. Enter Dzintra’s Supper Club. Wanting to introduce her swanky dining events to the US, she picked one of the coolest cities in the country to relocate her family and continue her endeavor – Austin. Since 2008, Dzintra has established a supper club, catering business and around-the-world cooking classes in Austin, Texas. In the summer of 2010, out of thousands of participants, Dzintra was selected as a finalist on the Food Network’s highest rated prime time show: The Next Food Network Star.
You can keep-up with Dzintra on her restaurant’s website: Plate by Dzintra
Originally from small town Ohio, Sam credits her incredibly large family’s love of cooking to helping her form the foundation of her business and help her perfect her craft.
A 2007 graduate of Kent State University with bachelors in both business and fine art Sam took her talents to New York to begin a new adventure. After starting a career in Equity Stock Trading she quickly she needed a creative outlet to put her artistic talents to use. With lack of space she opted to use her kitchen as a studio by using cake, cookies and other desserts as her medium she discovered the fun and excitement in making edible art. It quickly became her passion and to keep the love of art and baking alive she established THE DESSERTIST.
THE DESSERTIST has since then become a well recognized name and Sam become a notable Private Dessert Chef in NY and CT along with a growing list of cliental across the country. Over the years she’s had the privilege to create custom, one-of-a-kind dessert art pieces for notable chefs and celebrities and the opportunity to work along side with them for multiple events.
Her unique approach to desserts in both flavors and design have gained her recognition within the culinary and design worlds. In 2013 she was named one of the “Most Successful in Business Under 30″ in Westchester, County, awarded the honor of “Most Innovative Chef of 2014″ by Serendipity Social and Greenwich Wine & Food Festival, and named as a Featured Chef at this years New York City Wine & Food Festival hosted by Food Network.
When she is not in the kitchen inventing new desserts she dedicates her time to charity. She is a Chef Ambassador for Cookies for Kids Cancer, an NYC Baker and educator for No Kid Hungry and will soon be a chef demonstrator and teacher with City Harvest and their Nutritional Education Program.
Aside from all things desserts she spends her time seeking adventures and having dance parties with her four year old daughter, Charley.
Chef Chris Hill, proprietor and personality behind the brand, Bachelor Kitchen, was raised in Atlanta, GA and this is where he discovered his love for cooking, before heading to The University of Alabama where he attained his double major in English Literature and Spanish, which was followed up by a Masters in Marketing. Throughout his college years his yearning for culinary knowledge never ceased and flourished even after the completion of his masters degree, when, while working in advertising by day, he formed a high end catering company. Hill opened a gourmet sandwich bistro The 3 Way Café in Norfolk, VA where he spends part of his time, while making guest appearances in various regional television markets for Bachelor Kitchen. His goal is to make cooking and cocktail making accessible to the average person, while having fun in the process. When asked his mission in life Hill states, “My goal is to reach people on any number of levels. For me, I am lucky, I get to do that through food and through writing stories – things we can all relate to, a common ground of sorts. If I can seize people’s attention through these entities, entities I am extremely passionate about, then I can use them as a platform to go, well, really anywhere. Regardless, it all comes back to the food.”
Hill shares his time between Atlanta and Virginia, cooking, writing, making TV appearances, and spending time with friends.
Cooking is one of Cindy’s talents and passions. She started preparing meals, desserts and her own recipes at 7 and 8 years old. Cindy is a “farm cook” so that means she makes everything from scratch and from great ingredients. She can prepare for large crowds or small intimate group settings. Teaching others (especially young moms) to use what you have and to incorporate fresh and natural food ingredients to their choices. I am gifted at both cooking and baking with ease. Presentation is everything for food, design and preparations.
You can check out her Youtube videos and my blog at www.designingthesenses.com
You can follow Chef Cindy on Twitter at: @designthesenses
Chef Mary Payne Moran is a mom, chef & nutritionist with deep roots in the Culinary Industry in Los Angeles, California. After back surgery she reconsidered her goals and dreams of cooking in restaurants and catering and took to writing and teaching about everything she loves in food.
She’s had over 15 years of experience cooking for celebrities, working as a chef at well known Los Angeles restaurants (Lucques, Michael’s, Larchmont Grill), private chef for celebrities, catering celebrity events, food styled for Print, TV and movies, writes a weekly food blog. She is also featured on Appetites, That Morning Show, wrote and starred in 36 Cooking with Chef Mary webisodes, Published in multiple magazines (Traditional Home The LA Magazine and more) as well as teaches cooking classes to children and adults across the country.
Chef Mary graduated from The California School in Culinary Arts in 2002, took a course at The Tuscan Cooking School in Lucca, Italy in 2003 and gained certification for Nutrition and Weight Loss Specialist from The American Fitness Professionals and Associates in 2009.
Chef Mary is a professional in any situation, she prides herself on her work and the ability to take care of her clients to the best of her ability. She is the go-to chef for all questions concerning food, health and organization to her nationwide readers.
You can follow Chef Mary on Twitter @chefmarymoran
Ariane Resnick is a special diet celebrity private chef and certified nutritionist who utilizes only organic, whole food ingredients. She offers in-home meal preparation, nutrition & wellness consultations, and training for both home cooks and professional chefs on the art of creating healthful food so tasty, no one misses what they’re missing.
She can accommodate any diet, no matter how many restrictions it entails. Her clientele list reads like a “who’s who” of Hollywood, including actress Gwyneth Paltrow (with whom she has traveled), media mogul Clive Ng, and “Full House” creator Jeff Franklin. A holistically-healed survivor of multiple major illnesses, Ariane believes firmly in the power of natural modalities, including food, to optimize health and wellness. She has been on Food Network’s “Chopped” and featured in magazines including “InStyle” and “Men’s Fitness”.
You can follow Ariane at:
Susan has one of the most successful food blogs going and a huge social media following, additionally, she also has a cookbook in the works which should be out soon. She’s a wife and a Mom to a 4 year old son. She resides in Virginia, in a small town in the mountains. It’s she was born and has no plans to ever move.
Susan fell into the land of Food Blogging and decided if other people could do it, so could she. She started simple – Pies. Cupcakes. Some cookies. She got my feet wet and kept on wading. A month or two later, she was involved in both Tuesdays With Dorie and The Daring Bakers groups that motivated her to try everything with no fear. It’s food, “what’s the worst thing that could happen?” I burn it? She found myself succeeding more than failing, making friends in the cooking groups and those friends led me to more friends…all inspirations to me in one way or another. What you should expect to find here is me being honest with you. I am NOT a gourmet. There is no recipe that scares her and she believes everyone should have that mentality. If she can do it – so can you. If she screws something up, you’ll know about it. She thinks it’s important that she is honest with her readers so don’t expect to see all sunshine and rainbows.
You can follow Susan on Twitter at: @doughmesstic