about SHAUNA

Shauna is chef and Certified Sommelier with an obsession for all things food and drink—meaning, she wants to know every detail of how everything is produced and prepared, with no stone left uninvestigated. She was classically trained in culinary arts at Le Cordon Bleu and continued on to study culinary nutrition, which deeply broadened her knowledge of food as nature’s most potent healing therapy. Shauna ditched the corporate office as a finance marketing executive and brand director to build a career doing what she loves as a recipe and cookbook developer, plant-based cookbook author, food and wine writer, and previously as a private chef for celebrities in Los Angeles. She is at her best when developing recipes or writing and editing stories like the environmental consequences of unsustainable food systems, chemotherapy’s effect on the tastebuds, or just hunting for the best tamales in town. Currently, Shauna splits her time between Malibu and California's beautiful Central Coast wine region, where she is the estate director of an international multi-brand winery and vineyard as well as the editor-in-chief of the James Beard award-winning print and digital publication Edible LA Magazine.