Chef Ariel

Introduction: A third-generation Brooklynite my grandfather sold hot dogs on the Coney Island boardwalk. .... but my real entry into the food industry was by way of art. In 1996, I attended the San Francisco Art Institute. Yet, the Bay Area’s emphasis on alternative food coupled with my own food allergies ignited an interest in food politics and healthful cooking. Once engaged in this world, I sought out a deeper knowledge of alternative foodways by enrolling in the Natural Gourmet Institute, taking me back to New York City. Upon graduation, I cooked at many beloved Brooklyn restaurants, including Al Di La and Applewood, keeping my whole foods philosophy foremost in my mind. In 2006, I brought the expertise garnered in neighborhood dining establishments to a large-scale venture by becoming Prospect Park’s Director of Food Sales and Concessions. Here, I introduced fresh, healthful food to the masses. Driven by an ever-growing interest in food supplies, commodities, and subsidies, I went on to pursue a master’s degree in food studies at NYU. Once receiving my degree, I became a consultant for the Brooklyn Botanical Garden’s Terrace Café, a position that turned into a full-time career as Director of Operations. While there, I introduced a vegetable-driven menu to an audience of 10,000 visitors annually. I moved back to the Bay Area in 2014. For over a year, I created the recipes for the plant-based, chef-driven quick-service restaurant that became called Seed + Salt. The food I created there resonated with the clients and I am often sought out for private events from people who miss the food. My next restaurant experience brought me to the opening of the Drawing Board a seasonal New American restaurant in Petaluma where my diverse background in food brought inventive, nourishing, and delicious cooking with community-minded initiatives and great press.