Jenny-Mustard_PC Hannah Burton and Bustl

photo by Hannah Burton for Bustle


Hello! I'm Jenny. I'm a professional chef, food writer, speaker, and social entrepreneur based in Los Angeles. I use food to express the full range of human emotions and social commentary about the world around us. I believe food has a special way of exposing the banal routine and social norms we find ourselves in. It can be a powerful medium for storytelling and create a place for genuine interaction -- if we choose to use it as such.


My mission is to use culinary arts as a platform to evoke introspection, empathy, and real emotion. Sometimes my food or the environments I create make people uncomfortable, and that's the point. I don't plan on being complicit with the way things are; I want to change the world with my art, even if it's just one honest conversation at a time.

Before I started my journey in food, I was addicted to social acceptance (I still am, just less so). I started my career as a very (literally) hungry management consultant in the fashion industry before moving on to become the youngest MBA candidate at Columbia Business School. Shockingly, resume accolades do not make us truly happy and I found myself depressed and lost. I decided to take a sabbatical and go "find myself" -- which led me to culinary school, various fancy-schmancy starred restaurants and a bizarre set of jobs (ironic highlight: selling cold-pressed juice door-to-door to Silicon Valley VC firms). Through these twists and turns, I parlayed my abilities into a culinary consulting business, which I feel lucky to say has been successful and rewarding while forcing me to grow up and be a professional.

But I wanted more. At the beginning of 2017, I had an epiphany (at acupuncture) that I should use augmented & virtual reality to make my work more impactful. My experiments with these emerging technologies in the 'immersive' world has helped me narrow in on which social issues I'm particularly passionate about, and that birthed the first iteration of Studio ATAO. The Studio is my nonprofit baby that keeps me up at night as I rack my brain of ways to keep pushing people to connect with the world around them and feel something. Where does this road lead? I'm still not sure. It's been a hell of a ride so far, but there's no saying what excitements and failures it still has in store. What I do know, however, is that I'll never wake up and wonder "what if?".

And yes, that's a photo of me being doused in honey mustard, because life is about living and the internet is forever.


My company Studio ATAO (pronounced ah-tao, stands for all together at once) is a 501(c)3 nonprofit that creates educational tools, resources, and spaces for individuals and organizations to advance systems-based change through a social justice lens and the all-affected principle*. Our vision is a world where all people can realize their power to secure equitable and inclusive change.

You can learn more about Studio ATAO at If you have benefitted from our infrastructure-building and training work, please consider supporting us by via Patreon (monthly patrons) or GiveLively (one-time donation). If you're interested in learning alongside us, make sure to sign up for our newsletters full of original content, good reads, and opportunities to get engaged with your community.


bylines & appearances


How to Fund a Food Business for People Who Have No Idea Where to Start - VICE

Media Can Make or Break a Food Business, But to Some, It Feels Like a Pay-to-Play System - Washington Post

How Virtual Reality is Training the Next Generation of Restaurant Workers -- Tasting Table

How Augmented and Virtual Reality Will Reshape the Food Industry -- TechCrunch

Drink Cocktails in Outer Space with this VR Experience -- Thrillist Supercall

Sommelier Chad Walsh on Why All-American Wine Menus Matter -- Michelin Guide USA

How One Chef Is Rising to Obama’s Call for Action -- Taste.Company

Chef Tatsu and the Art of Edomae Sushi -- Michelin Guide USA

Naem: The Art of Fermentation with Sticky Rice -- Life & Thyme

A Chef Uncovers the Secrets of Umami -- The Takeout

The Best Ramen Restaurants in America -- Thrillist

Make Restaurant Leftovers Your Cooking Superpower -- Eater

The Two Signs of a Great Recipe -- The Kitchn

What Will Happen to Food Influencers Post-COVID? -- Food & Wine

Why Do Fast-Casual Restaurants Get a Pass on Appropriation? -- Eater

A Comforting Braised Pig Feet Recipe Perfect for Your Pressure Cooker - Eater 

21 Questions to Ask When Interviewing for Restaurant and Hospitality Jobs - Eater 

Personal Essays

I’m Chinese, but It Took Me 28 Years to Buy My First Wok -- Food52

Yes, This Meal Is Supposed to Make You Feel Uncomfortable -- Narratively

Celebrating Lunar New Year As A Form of Resistance -- TODAY

Failure Chronicles: The Surprising Power Of Being ‘Chopped’ -- Girlboss

Sitting at the Table with Shame -- Sumac Magazine

I Left My MBA To Become A Chef... And This Is What Happened -- The Huffington Post

Asian in America: A Symbolic 3 Course Meal -- Hyphen Magazine & Goldthread


Khao Piak Sen Is Lao-Style Chicken Noodle Soup With Soul -- Serious Eats

Kanuchi and the Search for a Native American Soup for Thanksgiving --- Serious Eats

This Mochi Soup Is How Japan Welcomes the New Year -- Serious Eats

Obe Ata Is Saucy, Spicy, and It's Good With Anything -- Serious Eats

A Silkier Way to Soothe the Soul: Chinese Herbal Silkie Chicken Soup - Serious Eats

How to Make Nem Chua (Vietnamese Cured Pork with Garlic & Chile) -- Serious Eats

Ditch the Can and Make Mussels Escabeche at Home -- Serious Eats

牙签羊肉 (Toothpick Lamb) - Serious Eats

A Week of Meals -- LA Times

Books (Print)

Kodawari -- Omakase Room by Tatsu Restaurant, 2018

One Pot Meals -- Dash, 2018

Air Frying for Everyone -- Dash, 2018

Mastering the Instant Pot -- SkyHorse Publishing, 2019

Joie de Vivre -- Boucherie Restaurant, 2019

Healthy Cocktails -- SkyHorse Publishing, 2019

The Infrared Grill Master - Ulysses Press, 2020

Avatar the Last Airbender Cookbook - Insight Editions, 2021


Inside Eater and Hennessy V.S.O.P’s 2nd Annual Supperclub -- Eater

4 Unexpected Foods to Pair with Sake -- Eater

Where to Drink Sake (and Pair It With Delicious Food) in NYC - Eater

Tea & Cognac: A Match Worth Celebrating - Eater


Video Features

Weird Combinations: Octopus & Blackberry, Spot Prawn & White Chocolate, Goldfish & Banana -- Food & Wine

Salt & Vinegar Chicken Wings -- VICE Munchies

Spam Wontons -- VICE Munchies

Alt Baking Bootcamp -- Well+Good

Made by Hand: Ceramics -- ChefsFeed 

Her Stories -- NowTHIS


food portfolio

See complete food & styling & photography portfolio.

If you are interested in my custom ceramics that are often paired with my food, click here.


I've been fortunate to work with a wide range of interesting companies, from Fortune 500 brands to nonprofits to local chains. My background in finance, management consulting, and global R&D has given me a unique perspective on what makes for a successful food-based venture, and I enjoy tackling age-old problems in creative new ways. I've launched new restaurant and culinary concepts (nationally and internationally); developed recipes and wrote cookbooks; planned and executed custom events large and small; made experimental content (branded and non) for audiences from social media to editorial. I love projects where I have the freedom to take big, abstract ideas and turn them into culinary content or experiential events. If you have an interesting concept you'd like to make even more delicious, please contact me below.

client list


Fair Trade USA

Panda Restaurant Group


Hill's Pet Nutrition

Harper's Bazaar

Blue Marble Dreams: Bel Rev

O2 Aspen

Food Arts Center



Ito En

June Life

BCBG Max Azria

Vox Media

Milk Money Kitchens

National Honey Board

Food Loves Tech




Charleston Wine + Food


Everyday with Rachael Ray

Chef's Feed

Chef's Roll

Xiao Chi Jie

Cooking with Scraps

Blood Sugar Miracle

The Future of AR in Restaurants

Restaurant Managers Handbook


awards & speaking engagements

2021 "Other Notable Food Writing" Mention in Best American Food Writing 2021

2020 Thrillist Local Heroes

2020 IACP Best Personal/Editorial Photograph

2019 Regional Finalist (North America), San Pellegrino Young Chefs

2019 The Art of Plating "On the Rise" Honoree

2019 James Beard House Featured Chef

2018 Finalist, Future of Storytelling "Bridging the Divide" Award

2017 Les Dames D'Escoffier Legacy Awards

2016 Winner, Beat Bobby Flay​ on Food Network

2016 James Beard Foundation Jean Louis Palladin Professional Work/Study Grant​

2015 Bocuse d'or Ment'or Continuing Education Grant

2012 Les Dames D'Escoffier New York Culinary Arts Scholarship 

I've been fortunate to share my story in front of a wide variety of audiences these last few years. In everything from keynotes and workshops to moderating panels or judging, I pride myself in being authentic and honest about all parts of my journey, even the ugly, scary, and disappointing moments. I've had the great pleasure of speaking at many companies, organizations and conferences I respect, and just gave my very first TEDx talk in March 2020.


National Museum of Women in the Arts

Future of Storytelling Summit

Culinary Institute of America

Tech Inclusion Conference

Charleston Wine + Food Festival

Crushing the Myth

Yellow Creative Summit

Happy Family Night Market

FAB Charleston

Union Square Hospitality Group

Tiffany & Co.

Thomson Reuters

Food Network

Boston Consulting Group

Asia Society

Institute of Culinary Education

Museum of Food & Drink


International Association of Culinary Professionals

If you're looking for a culinary voice for an event, please contact me below.


Jenny Dorsey Chef Culinary Consultant Career Brit and Co Press
Jenny Dorsey Chef Wall Street Journal
Jenny Dorsey Chef Secret Undeground Supperclub Bustle
Screen Shot 2021-01-06 at 2.54.15 PM.png

Knives & Ink (Bloomsbury, 2016)

Adventures of Women Entrepreneurs (Radius, 2017)

Dark Horse (HarperOne, 2018)

Chef Jenny Dorsey Mussels Escabeche Culinary Consultant

work with me

Interested in working together? Download my media kit, or send me a note below!
If this is a press inquiry, please email Amy McCullaugh at N|A.
If this is a book, video, or other type of opportunity, please email my agents at A3 Artists Agency.

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