jamie chung

Guarnaschelli is the child of Guarnaschelli's cookbook editor Maria Guarnaschelli and John Guarnaschelli. Barnard College awarded her a degree with art history in 1991. A year later, she was paid a minimum wages at the American Place in 1991. Guarnaschelli began her culinary journey through watching her mom cook and editing recipes. Guarnaschelli was first trained by Larry Forgione, whose son Marc Forgione is Iron Chef Marc Forgione. She then worked at numerous restaurants in France, New York, as well as Los Angeles including Guy Savoy's La Butte Chaillot. She was also employed at Daniel Boulud's own restaurant, as well as Joachim Splichal's Patina before becoming Chef-in-Charge at Butter. Prior to its closing, she was the executive chef at The Darby. She chaired The Museum of Food and Drink's Culinary Council. In 2013, her first book was released. "Old-School Comfort Food: The Way I Learned to cook" mixes autobiographical details with some of her favorite dishes of her professional career which she modified for her home.