Jenny Dorsey :: CHEF'S ROLL :: The Professional Chef Network

Jenny Dorsey

I am constantly inspired by the varied, mysterious and passionate food cultures around the world. I love introducing new flavors to my diners in an approachable and beautiful way. I believe in high-caliber dining without attitude, so diners can comfortably enjoy a great meal in a disarming setting.
Golpar & Shio Koji Marinated Mussels with Mussel Liquor Braised Lamb Shank and Orecchiette
Studio ATAO. New York City, NY
Founder. 1-2 yrs
Jenny Dorsey Culinary Consulting. New York City, NY
Managing Partner. 3+ yrs
Wednesdays. New York City, NY
Co-Founder & Chef. 3+ yrs
Atelier Crenn. San Francisco, CA
Kitchen Team. < 1 yr
Atera. New York City, NY
Kitchen Team - Bocuse d'Or Ment'or Grant Recipient. 3+ yrs
Le Pain Quotidien. New York, NY
Associate, Global Food & Beverage Development. < 1 yr
Market Table. New York, NY
Stage. < 1 yr
Columbia Business School. New York City, NY
MBA (On Hold). < 1 yr
Institute of Culinary Education. New York, NY
Diploma, Culinary Arts. < 1 yr
Accenture. New York City, NY
Management Consulting Analyst. 1-2 yrs
University of Washington. Seattle, WA
BA, Finance. 3+ yrs
Food industry consulting
Menu development
Food/menu costing
BOH operations
Recipe development
Food photography
Food styling
Inventory control
P&L management
Culinary writing
TV/radio guest appearances
Jenny Dorsey
Jenny Dorsey
New York City, NY
United States

Wednesdays NYC / Studio ATAO
Founder & Chef

I'm a young professional chef & culinary consultant based in NYC; I was born in Shanghai and grew up in Seattle. I started college as an early age of 15 at the University of Washington before heading to NYC. I started my career in management consulting working exclusively with luxury goods brands. While my life seemed very glamorous on the outside, inside I hated my work and the industry but was too afraid to make a change. It was not until I was admitted to Columbia Business School as an early-decision MBA candidate I willed up the strength to quit my job and go to culinary school.

I went through the Diploma of Culinary Arts program at the Institute of Culinary Education here in NYC and left a new person. I decided take a sabbatical from my Columbia MBA after a semester and pursue the culinary industry full-time in 2012. It was a tough transition from the corporate world in o the culinary one; I worked a bevy of different food jobs before focusing on fine dining restaurants and menu R&D. After a few years of working hard in both BOH and food business as well as prospecting clients, I started my own culinary consulting firm.

I specialize in experiential gastronomy, helping all types of culinary brands better engage their audience through immersive concepts using food & drink.  I've worked with companies such as Pepsi, Plated, and Blue Marble as well as foodservice - from small cafes to worldwide chains. You can find more of my work at My love for experiential dining started after I founded Wednesdays (, a tasting restaurant in NYC that combines fine dining with intellectually stimulating conversation. Since 2014 we've hosted 100+ events and connected 1,000+ people. We've been featured in outlets such as Business Insider, UrbanDaddy, Thrillist, Village Voice, 7x7, Bustle, The Huffington Post and more!