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Giada De Laurentiis has become a household name. With an impressive background of culinary training and a unique personable charm, she is a globally revered celebrity chef who continues to prove her skill and accessibility not only with her expanding presence beyond Food Network but also with the great success of her cookbooks, brand alliances, newly launched food products and recurring role on the “Today Show.”
Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself. As the granddaughter of film producer Dino De Laurentiis, Giada consistently found herself in the family’s kitchen and spent a great deal of time at her grandfather’s restaurant, DDL Foodshow. After graduating from the University of California in Los Angeles with a degree in anthropology, Giada’s passion for cooking remained. She eventually made the decision to commence a culinary career and began her professional training at Le Cordon Bleu in Paris, specializing in both cuisine and pastry. Following, she returned to Los Angeles, where her training included positions at the prestigious Ritz Carlton Fine Dining Room and Wolfgang Puck’s Spago in Beverly Hills. She later founded GDL Foods, a catering company in Los Angeles.
Giada’s career start on Food Network began in 2002 when she was discovered by a network executive upon reading an article about her and the De Laurentiis family in FOOD & WINE magazine. Since then, Giada has become one of Food Network’s most recognizable faces. Her half-hour, daytime cooking show, “Everyday Italian,” features quick, healthy and satisfying Italian dishes and airs twelve times a week at both 11am and 4:30pm on FN. Her primetime show,
“Giada’s Weekend Getaways,” debuted in January 2007 and follows Giada to popular destinations in and around the United States as she explores the cities’ most notable restaurants and activities. Giada can also be seen in Food Network specials, such as “Giada in Paradise: Capri and Santorini,” and as a judge on the highly popular series, “Next Food Network Star.” Finally, and with much anticipation, in October 2008, Food Network premiered Giada’s new series called, “Giada At Home.” The show remains true to her Italian roots while also offering viewers a more realistic taste of Giada’s California lifestyle.
The foray into cookbooks was an obvious decision, allowing Giada’s loyal viewership to reference, prepare and share their favorite recipes. De Laurentiis’ first book, “Everyday Italian,” showcases many of the delicious recipes from her cooking show of the same name. Her second book entitled, “Giada’s Family Dinners,” quickly became a #1 New York Times best-seller as did her third cookbook, “Everyday Pasta,” which was released in April 2007. An eagerly-awaited fourth book, “Giada’s Kitchen,” hit bookshelves on September 30, 2008 and debuted at #2 on the New York Times best-seller list in its first week. All four books are published by Random House/Clarkson Potter.
Giada’s overall success and notoriety yielded her a role as spokesperson for Barilla, the world’s largest producer and manufacturer of pasta. Giada took her relationship with Barilla one step further, entrusting the Italian arm of the brand, known as Academia Barilla, to license and produce four products under Giada’s name. The products: Extra-virgin Olive Oil, Balsamic Vinegar, Tuscan Herb Mix, and Sea Salt with Fresh Lemon Zest, debuted in January 2008 and is sold at various gourmet and specialty stores across the United States.
Giada had been a recurring guest on the “Today Show” up until her stint as a correspondent during the 2006 Olympic Games in Torino secured her a role as a contributing correspondent on the nation’s #1 morning show where she highlights current trends in travel, cuisine and lifestyle.
De Laurentiis currently resides in Los Angeles with her husband, Todd and daughter, Jade.
For more information, visit www.giadadelaurentiis.com
Read Giada De Laurentiis's Bio
In 1978, Ina Garten found herself working in the White House on nuclear energy policy and thinking, "There's got to be more to life than this!" She saw an ad for a small food store for sale in a place she'd never been: The Hamptons at the end of Long Island. She and her husband drove up to investigate and made the owner an offer on the spot. Two months later she found herself the owner of Barefoot Contessa, a 400-sq.-ft. specialty food store with employees.
Twenty years later, Barefoot Contessa grew to a 3,000-sq.ft. food emporium where 20 cooks and bakers prepare the food. Twenty five more employees work in the store helping thousands of customers to choose breads, salads, dinners, and baked goods to take home. In 2001, Ina sold the store to her employees but continues her association with Barefoot Contessa in a variety of ways.
In 1999, Ina wrote her first book, The Barefoot Contessa Cookbook, which was one of the best selling cookbooks of the year. The book invites readers into her specialty food store and shares the recipes that have made it such a success. In 2001, Ina followed with best-selling Barefoot Contessa Parties!, in which she invites readers into her home and shares her ideas and recipes for having parties that are fun for all -- including the host. Her follow-up cookbook, Barefoot Contessa Family Style, contains easy recipes to make everyone feel like family.
Ina has been a columnist for Martha Stewart Living Magazine and her food and entertaining are regularly featured in O, the Oprah magazine. Ina lives in East Hampton, New York and Southport, Connecticut with her husband Jeffrey, who is Dean of the Yale School of Management.
Read Ina Garten's Bio
Known for Napa Valley icon, the Tra Vigne Restaurant, Chef Michael Chiarello is host of Easy Entertaining with Michael Chiarello. He is also the creator of NapaStyle specialty foods and handcrafted products for kitchen, home, and garden.
Born in 1962 and raised in the central California community of Turlock, Michael followed his childhood dream of becoming a world-class chef. He began apprenticing in restaurants at age 14 and graduated from The Culinary Institute of America in Hyde Park, NY, in 1982. Michael’s cuisine is founded on his Southern Italian heritage. His enduring passion for creating great ingredients inspired the NapaStyle line of specialty foods. And as the founding father of the flavored olive oil trend, he created the Consorzio product line.
Michael has consistently earned accolades as one of the top chefs in the country, including Chef of the Year by Food and Wine magazine in 1985 and the Culinary Institute of America (1995).
He is the author of Michael Chiarello’s Casual Cooking (Chronicle Books, 2002), Napa Stories (Stewart, Tabori & Chang, 2001), Tra Vigne Cookbook (Chronicle Books, 1999), and Flavored Oils and Flavored Vinegars (Chronicle Books, 1995).
Michael lives in Napa Valley.
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Having traveled across the country to help everyday people with their cooking challenges Chef Tyler Florence has developed a unique perspective on how Americans like to eat and cook today. He is a champion for uncomplicated recipes, bright flavors and fresh food, which he believes is the type of cooking that comes from a "real kitchen" – a place dedicated to culinary honesty.
Tyler, has received acclaim from the national culinary community; for his creativity and dedication to the art of cooking. He has been recognized as a leading chef, by publications such as Food & Wine, GQ, Wall Street Journal, USA Weekend and People.
In 1991, Tyler graduated with honors from the College of Culinary Arts, at Johnson & Wales University in South Carolina. After relocating to New York City in 1992, he honed his culinary skills under the tutelage of some of the city's premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen at River Café.
Confident of his culinary talent, Tyler accepted the Executive Chef's position at Cibo in 1995, where his original creations received applause from numerous New York City publications, such as New York Times,New York Magazine and Crain's New York Business.
In 1998, Tyler opened the critically acclaimed Cafeteria in Manhattan as Executive Chef; under his direction, the restaurant received a nomination for "Best New Restaurant" in Time Out New York.
While firmly establishing his reputation and credibility on the New York food scene, Tyler also made his television debut in 1996; with guest appearances on the US Food Network. Tyler’s national appeal was confirmed with the launch of Food 911 in 1999. He also has hosted other shows, including Tyler's Ultimate, Planet Food, All American Festivals and My Country, My Kitchen.
Tyler is a regular on NBC's TODAY show and has appeared on The View, Rosie, E! and Access Hollywood, among others.
Florence has written Tyler Florence's Real Kitchen.
Read Tyler Florence's Bio
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