jamie chung

Guarnaschelli was born to Maria Guarnaschelli. She was the daughter of John Guarnaschelli. In 1991, she graduated Barnard College with an art studies degree in history. She was employed in an American Place restaurant for one year , earning the minimum wage from 1991 until 1991. Guarnaschelli started her journey into the culinary world when she watched her mother cook and editing the cookbooks she had written. Guarnaschelli worked with Larry Forgione (whose son is Iron Chef Marc Forgione), and then at a number of eateries in France, New York and Los Angeles, including Guy Savoy's La Butte Chaillot. Prior to joining Butter Guarnaschelli, she was Executive Chef at the Patina restaurant run by Daniel Boulud and at Joachim Splichal's Patina. In the years prior to its closure, she worked as the executive chef at the Darby. She chairs The Museum of Food and Drink's Culinary Council. Guarnaschelli published her first cookbook in 2013. "Old-School Comfort Food: The Way I learned to Cook" mixes autobiographical details with some of her favorite dishes from her professional experience which she modified for her home.