Culinistas®
What is a Culinista®?
Someone who brings people together through food. Ours happen to be professionally trained.
Credentials
Our Culinistas have worked at the finest restaurants beneath the world's most celebrated chefs.
They've trained at top culinary schools and honed their skills at esteemed epicurean establishments.
Our Culinistas have worked at the finest restaurants beneath the world's most celebrated chefs.
They've trained at top culinary schools and honed their skills at esteemed epicurean establishments.
Sarah Chang, Culinista Chicago
Sarah Chang has worked with The Culinistas since its inception. Her fascination with food and cooking lead her to Jill while being a pre-med Latin American studies major at Barnard College. Her multi-faceted interests reflect in her culinary passions. Upon graduation, Sarah moved back to her hometown of Chicago to explore the world of food. She worked an impressive stint at Belly Shack with Chef Bill Kim and has catered, taught, and privately cheffed various events around the city. You'll almost always find her at the Green City Market chatting with farmers and finding inspiration for the week's meals. Her passion has also lead her to work with non-profits such as Common Threads and The Academy for Global Citizenship. Sarah is dedicated to health and nutrition, and you'll find that in everything she prepares. She loves working in home kitchens taking global flavors and applying them to local ingredients. Her food is always fresh, flavorful and elegantly presented.
Sarah Chang has worked with The Culinistas since its inception. Her fascination with food and cooking lead her to Jill while being a pre-med Latin American studies major at Barnard College. Her multi-faceted interests reflect in her culinary passions. Upon graduation, Sarah moved back to her hometown of Chicago to explore the world of food. She worked an impressive stint at Belly Shack with Chef Bill Kim and has catered, taught, and privately cheffed various events around the city. You'll almost always find her at the Green City Market chatting with farmers and finding inspiration for the week's meals. Her passion has also lead her to work with non-profits such as Common Threads and The Academy for Global Citizenship. Sarah is dedicated to health and nutrition, and you'll find that in everything she prepares. She loves working in home kitchens taking global flavors and applying them to local ingredients. Her food is always fresh, flavorful and elegantly presented.
Vanessa Epstein, Culinista NYC
Vanessa began her culinary path in her mom’s Midwestern kitchen, where she learned the importance of fresh, home cooked meals. After spending two years as a line cook in college, she moved to NYC to attend the French Culinary Institute, where she learned that the classic French technique can be applied to any cuisine. Since graduation, Vanessa has honed her wine knowledge at Balthazar and worked at the Standard Grill, where Chef Dan Silverman instills the importance of using fresh, local ingredients whenever possible. She takes inspiration from her travels, work, and wandering around the amazing local markets for new ideas. Vanessa's cooking style and technique is versatile as long as the ingredients are fresh and seasonal. Nothing makes her happier than knowing that those eating her food love what she makes!
Vanessa began her culinary path in her mom’s Midwestern kitchen, where she learned the importance of fresh, home cooked meals. After spending two years as a line cook in college, she moved to NYC to attend the French Culinary Institute, where she learned that the classic French technique can be applied to any cuisine. Since graduation, Vanessa has honed her wine knowledge at Balthazar and worked at the Standard Grill, where Chef Dan Silverman instills the importance of using fresh, local ingredients whenever possible. She takes inspiration from her travels, work, and wandering around the amazing local markets for new ideas. Vanessa's cooking style and technique is versatile as long as the ingredients are fresh and seasonal. Nothing makes her happier than knowing that those eating her food love what she makes!
Jill Fortson, Culinista Chicago
For as long as she can remember, Jill has always loved food - mostly because of the way it reflects, relates and tells a story about where we come from and what's important to us. As a graduate of the Natural Gourmet institute in New York City, Jill's focus is in health-supportive, whole-food cuisine, mainly influenced by a variety of ethnic vegetarian/vegan recipes. Having learned early on that what we eat significantly affects our physical well being, she now sees it as her goal to help empower others in customizing their eating habits and supporting their individual needs. Jill and her husband live just north of Chicago, in Evanston.
For as long as she can remember, Jill has always loved food - mostly because of the way it reflects, relates and tells a story about where we come from and what's important to us. As a graduate of the Natural Gourmet institute in New York City, Jill's focus is in health-supportive, whole-food cuisine, mainly influenced by a variety of ethnic vegetarian/vegan recipes. Having learned early on that what we eat significantly affects our physical well being, she now sees it as her goal to help empower others in customizing their eating habits and supporting their individual needs. Jill and her husband live just north of Chicago, in Evanston.
Emilie Friedman, Culinista NYC
Emilie Friedman is a born and bred New Yorker. She studied organic growing practices and sustainable farming at Hampshire College before relocating to Europe to travel, learn recipes, and grow vegetables for a year. Upon returning to New York, she studied at the French Culinary Institute and became heavily involved with the local food movement here- volunteering for GrowNYC, rooftop farms and at farmer's markets. Now, she uses those experiences, plus her love and knowledge of classic European technique to create market-driven seasonal comfort food with a New York accent. She currently works as a private chef for high profile families in Manhattan, and teaches urban farming and cooking classes in Brooklyn.
Emilie Friedman is a born and bred New Yorker. She studied organic growing practices and sustainable farming at Hampshire College before relocating to Europe to travel, learn recipes, and grow vegetables for a year. Upon returning to New York, she studied at the French Culinary Institute and became heavily involved with the local food movement here- volunteering for GrowNYC, rooftop farms and at farmer's markets. Now, she uses those experiences, plus her love and knowledge of classic European technique to create market-driven seasonal comfort food with a New York accent. She currently works as a private chef for high profile families in Manhattan, and teaches urban farming and cooking classes in Brooklyn.
Jess Hilton, Culinista LA
Jess Hilton is a personal chef and holistic nutrition counselor in Los Angeles. She takes full advantage of all the seasonal, local produce to make healthy food that also tastes great. Her goal is to introduce a fresh, natural style of eating and cooking to her clients. She has cooked for top Hollywood directors and screenwriters and celebrities such as Jennifer Garner, Ben Affleck and Stephen Dorff. Jessica has extensive knowledge of a variety of cooking styles, e.g. vegetarian, Italian, Indian, gluten-free, etc. She has detailed knowledge of local farmer's markets and specialty shops as well as strong relationships with food and wine vendors.
Jess Hilton is a personal chef and holistic nutrition counselor in Los Angeles. She takes full advantage of all the seasonal, local produce to make healthy food that also tastes great. Her goal is to introduce a fresh, natural style of eating and cooking to her clients. She has cooked for top Hollywood directors and screenwriters and celebrities such as Jennifer Garner, Ben Affleck and Stephen Dorff. Jessica has extensive knowledge of a variety of cooking styles, e.g. vegetarian, Italian, Indian, gluten-free, etc. She has detailed knowledge of local farmer's markets and specialty shops as well as strong relationships with food and wine vendors.
Anastasiya McNeary, Culinista NYC
Anastasiya has worked at The Tasting Room, at Falai, and honed her pasta skills at Lupa. She learned the importance of developing a relationship with farmers and their products during her childhood, spent with her grandmother in Russia. She has carried this important lesson into her life and career. After living in Paris, Anastasiya quickly enrolled in New York’s Institute of Culinary Education and was soon exposed to a vast gastronomic realm. Her professional drive is fueled by her innate curiosity for food and cuisines. In addition, she has experience catering in NYC and food styling for the Food Network. Anastasiya encourages healthy eating and living, which is evident in her cooking style. She is comfortable accommodating all types of dietary restrictions, nutritional needs and cravings. She can inspire you with garden vegetables or a fresh donut.
Anastasiya has worked at The Tasting Room, at Falai, and honed her pasta skills at Lupa. She learned the importance of developing a relationship with farmers and their products during her childhood, spent with her grandmother in Russia. She has carried this important lesson into her life and career. After living in Paris, Anastasiya quickly enrolled in New York’s Institute of Culinary Education and was soon exposed to a vast gastronomic realm. Her professional drive is fueled by her innate curiosity for food and cuisines. In addition, she has experience catering in NYC and food styling for the Food Network. Anastasiya encourages healthy eating and living, which is evident in her cooking style. She is comfortable accommodating all types of dietary restrictions, nutritional needs and cravings. She can inspire you with garden vegetables or a fresh donut.
Robyn Reiss, Culinista NYC
Born and raised in The Garden State, Robyn was brought up in a household of cooks who frequented local farms to pick their own fruits and vegetables. This upbringing instilled in her an insatiable hunger for the epicurean craft. After graduating from The University of Maryland, Robyn headed to The French Culinary Institute in New York to hone her skills and classical technique. Since then, Robyn has worked at a number of New Jersey restaurants including locavore favorite A Toute Heure with celebrated Chef Kara Decker. Robyn likes to have her hands in a little bit of everything -- fresh bread baking, pasta, pastries, even yogurt and cheese – she is constantly on the lookout for the next culinary venture. An advocate for farm-to-table food, she enjoys letting the true flavors of the ingredients shine, which you will find in every dish she prepares. Robyn has a strong appreciation for chocolate chip cookies.
Born and raised in The Garden State, Robyn was brought up in a household of cooks who frequented local farms to pick their own fruits and vegetables. This upbringing instilled in her an insatiable hunger for the epicurean craft. After graduating from The University of Maryland, Robyn headed to The French Culinary Institute in New York to hone her skills and classical technique. Since then, Robyn has worked at a number of New Jersey restaurants including locavore favorite A Toute Heure with celebrated Chef Kara Decker. Robyn likes to have her hands in a little bit of everything -- fresh bread baking, pasta, pastries, even yogurt and cheese – she is constantly on the lookout for the next culinary venture. An advocate for farm-to-table food, she enjoys letting the true flavors of the ingredients shine, which you will find in every dish she prepares. Robyn has a strong appreciation for chocolate chip cookies.
Natalie Rosenberg, Culinista Chicago
Since graduating from the top of her class at Le Cordon Bleu in 2002, Natalie Rosenberg has been pleasing Chicago's most discerning, hungriest palates. Specializing in high-end, family-style seasonal cooking, she has a rich understanding for the area's specialty food shops and the people who run them, enabling her to deliver the ideal meal for your busy family. Natalie has succeeded in a myriad of positions in the food industry -- President of a catering company, restaurant consultant, and culinary teacher, to name a few - and she brings that experience to every meal she prepares. She's inspired by art, film, music and all things chocolate and peanut butter.
Since graduating from the top of her class at Le Cordon Bleu in 2002, Natalie Rosenberg has been pleasing Chicago's most discerning, hungriest palates. Specializing in high-end, family-style seasonal cooking, she has a rich understanding for the area's specialty food shops and the people who run them, enabling her to deliver the ideal meal for your busy family. Natalie has succeeded in a myriad of positions in the food industry -- President of a catering company, restaurant consultant, and culinary teacher, to name a few - and she brings that experience to every meal she prepares. She's inspired by art, film, music and all things chocolate and peanut butter.
Diana Stadlen, Culinista LA
Diana Stadlen is a California cuisine specialist, personal chef, caterer and culinary teacher in greater Los Angeles. She is an advocate of healthy, approachable gourmet food. With an emphasis on fresh, organic, local and seasonal produce, she is always developing interesting and delightful recipes that spotlight ingredients in a delicious and creative way.
Diana graduated from Le Cordon Bleu and has worked at some of the top restaurants in L.A, including A/O/C and Primitivo Wine Bistro. Her clientele is extensive and has included families, working professionals, and celebrities as well as corporate firms such as Tiffany & Co., Burberry, DreamWorks, The Walt Disney Corp. Nike, LeBron James, John Travolta and Trent & Mariqueen Reznor, among others.
Diana is inspired in the kitchen: trained in the classics but equally passionate about exotic world cuisines, vegan and vegetarian food.
Diana Stadlen is a California cuisine specialist, personal chef, caterer and culinary teacher in greater Los Angeles. She is an advocate of healthy, approachable gourmet food. With an emphasis on fresh, organic, local and seasonal produce, she is always developing interesting and delightful recipes that spotlight ingredients in a delicious and creative way.
Diana graduated from Le Cordon Bleu and has worked at some of the top restaurants in L.A, including A/O/C and Primitivo Wine Bistro. Her clientele is extensive and has included families, working professionals, and celebrities as well as corporate firms such as Tiffany & Co., Burberry, DreamWorks, The Walt Disney Corp. Nike, LeBron James, John Travolta and Trent & Mariqueen Reznor, among others.
Diana is inspired in the kitchen: trained in the classics but equally passionate about exotic world cuisines, vegan and vegetarian food.
Tamar Tamler, Culinista LA
Tamar grew up in a family that loves to cook as much as they love to eat. Watching and helping her mother and grandparents in the kitchen, she learned how to prepare food with respect and care. But it was when she switched to a plant-based diet in 2009 that Tamar's culinary creativity really flourished. Now she cooks with the freshest seasonal produce from local farms, and loves to show people how plant-based meals can be nutritious, satisfying and delicious.
Tamar grew up in a family that loves to cook as much as they love to eat. Watching and helping her mother and grandparents in the kitchen, she learned how to prepare food with respect and care. But it was when she switched to a plant-based diet in 2009 that Tamar's culinary creativity really flourished. Now she cooks with the freshest seasonal produce from local farms, and loves to show people how plant-based meals can be nutritious, satisfying and delicious.
Dimitra Vourliotis, Culinista NYC
Dimitra has worked for chefs such as Dan Barber and Daniel Boulud. She graduated from the French Culinary Institute and attributes her love of food and cooking to her childhood. Growing up in the restaurant business, she was surrounded by food and realized soon that she had a knack for cooking. Her experience ranges from restaurants to food trucks and she has picked up a unique style of cooking on the way. Dimitra is inspired by NYC's food culture and is constantly exploring the city looking for new restaurants, street food and inspiration. She loves using fresh, local ingredients to create food that is both comforting and nourishing.
Dimitra has worked for chefs such as Dan Barber and Daniel Boulud. She graduated from the French Culinary Institute and attributes her love of food and cooking to her childhood. Growing up in the restaurant business, she was surrounded by food and realized soon that she had a knack for cooking. Her experience ranges from restaurants to food trucks and she has picked up a unique style of cooking on the way. Dimitra is inspired by NYC's food culture and is constantly exploring the city looking for new restaurants, street food and inspiration. She loves using fresh, local ingredients to create food that is both comforting and nourishing.
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