Jeannie brings to everything she does the same unique mix of experience, expertise and eye that she has acquired over the years. Her background includes a mix of arts and culinary, having earned a Bachelor of Arts in fashion design from Parsons School of Design, and later a culinary arts certificate from the Institute of Culinary Education.

As a fashion designer and illustrator with such recognized industry leaders as Calvin Klein, Old Navy, Liz Claiborne, Phillips-Van Heusen and Gap, Jeannie refined her visual eye and artistic talents, searching the globe to identify new styles and trends and to apply them to her clients’ design needs. Her years of design experience in corporate settings further refined Jeannie’s sense of professionalism and conduct, also sharply refining her illustration style along the way. For Jeannie however, it was the love of food from cooking with her mother during childhood that inevitably drew her back to the culinary arts.

Since earning her culinary arts certificate, Jeannie’s experience has ranged from recipe development and testing with well-known cookbook authors, food magazines and large food products companies, and food styling for television food shows and print (both advertising and editorial). Jeannie considers herself a native of both Taiwan and New York, and Jeannie frequently uses her expertise in Chinese cuisine and culture to consult and advise on related culinary issues. In addition, she gives back to the culinary community by occasionally hosting tours in New York’s Chinatown for a culinary school and peers. Jeannie brings to bear all of her experiences whenever she develops recipes or styles and presents food, always looking for the latest innovative flavors and styles, but also maintaining connections to the traditional cultural heritage of each dish she creates if needed.

Whether through her food styling, illustration or cooking, her passion for the arts is fully expressed and can be seen through everything that Jeannie creates.

Jeannie is a member of the International Association of Culinary Professionals and the New York Women’s Culinary Alliance. For a
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