De al pastor a zeitgeist.
PROFESSIONAL EXPERIENCE
Culinary expertise meets historical research.
USA Pavilion team, Expo Milano 2015.
Photograph © Saverio Lombardi Vallauri for Saveur.
EXPERIENCE
WRITING & EDITING
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FOOD & WINE, Associate Food Editor
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FOOD NETWORK, Recipe Editor
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CHOWHOUND, Features Writer
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GAEL GREENE, Writing & Editorial Assistant
RESEARCH
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MODERNIST PIZZA BY MODERNIST CUISINE, Researcher
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Various Confidential Projects in Publishing & Media, Researcher
SOCIAL & DIGITAL MEDIA
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USA PAVILION AT EXPO MILANO 2015, Social & Digital Media Coordinator
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EMPELLÓN, Social & Digital Media Coordinator
TV
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TAVOLA PRODUCTIONS, Associate Culinary Producer, “Lidia’s Italy”
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ROCK SHRIMP PRODUCTIONS, Researcher and Associate Producer
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FREELANCE VARIOUS PROJECTS, Associate and Culinary Producer
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EASTERN TV, Associate Casting Producer
FOOD STYLING & RECIPE EDITING
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The Sullivan Street Bakery Cookbook by Jim Lahey, Food Stylist
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Tacos: Recipes and Provocations by Alex Stupak, Recipe Tester
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Food & Wine, The New York Times, and Food Network Magazine, Food Stylist
RESTAURANTS
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WD-50, New York, NY
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RISTORANTE ILARIO VINCIGUERRA, Gallarate, Italy
EDUCATION
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STANLEY M. ISAACS CENTER, Chef Instructor
SKILLS
ANALYSIS & EVALUATION
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Collected and synthesized qualitative and quantitative data for food media projects
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Conducted comparative research across cuisines, histories, and food cultures
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Identified trends in food and dining for editorial and digital storytelling
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Applied digital research tools to streamline content development
EDITORIAL & RESEARCH
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Proofread and copyedited manuscripts, articles, and digital content with precision
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Conducted archival and source analysis to contextualize culinary and cultural histories
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Researched and documented culinary practices across print, digital, and TV
COMMUNICATION
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Conducted interviews with chefs, bakers, and cultural experts
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Reported and documented food stories across multiple platforms
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Collaborated with multilingual teams in English, Spanish, Italian, and Icelandic contexts
SPECIALIZED EXPERTISE
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Translated (Spanish, Italian, Icelandic) for editorial, research, and cultural projects
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Conducted historical research in food and culture for books and media
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Developed and tested recipes for cookbooks, magazines, and production
LANGUAGES
SPANISH
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Native fluency
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Professional translation & editorial work
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Cultural and historical research
ITALIAN
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Intermediate proficiency
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Applied in research, translation, and cross-cultural collaboration
ICELANDIC
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Basic proficiency
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Cultural research and communication
EDUCATION
SYRACUSE UNIVERSITY
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Bachelor of Arts in Fine Arts
FRENCH CULINARY INSTITUTE (presently The Institute for Culinary Education)
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Classic Culinary Art
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Art of International Bread Baking
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Italian Culinary Academy, a joint program with ALMA, La Scuola Internazionale di Cucina Italiana in Colorno, Italy