Vanessa Altman-Siegel graduated first in her class from the
Institute of Culinary Education in Manhattan, after earning a B.A.
from Carnegie Mellon University. She then trained at some
of the best restaurants in the world under Wylie Dufresne,
Alain Ducasse, and Daniel Boulud, and went on to work in
prestigious restaurants in Vail, Colorado, and San Diego.
Vanessa was head chef at Good Eggs- an online farmer's market- in
San Francisco. She grew their lunch program and served daily
changing menus inspired by seasonal ingredients to 150 employees.
Currently, she is a private chef with nearly fifteen years of
experience cooking for extremely high-profile clients and private
institutions. Vanessa has traveled widely and studied regional
cuisines from Turkey to Thailand, as well as local delicacies
and wild edibles. She can cook absolutely anything. Vanessa
is deeply involved in the Bay Area food scene through
Good Eggs producers, Slow Food USA, 18 Reasons, and
other local farms, fishermen and foragers. She also has
experience teaching culinary arts, recipe editing, recipe testing,
food writing, and food styling.