Who’s making dinner? At Blue Apron, the answer is a team of world-class chefs. They’ve trained at top culinary skills, worked in some of the country’s best restaurants, and cooked all over the world. Read on to get to know the minds behind your favorite Blue Apron recipes. 

John Adler — SVP, Culinary & Physical Product

Chef John Adler’s lengthy culinary resume includes time in the kitchens at Per Se and Blue Hill Stone barns, as well as years cooking abroad. Before leading the team at Blue Apron, he spent 8 years at Franny’s, a beloved Italian restaurant in Brooklyn, where he served as the executive chef. Italian food still holds a special place in his heart, and his favorite way to cook is low and slow. 

Watch chef John Adler in action

Lisa Appleton — Culinary Director, Editorial

Chef Lisa graduated from the Culinary Institute of America. Before coming to Blue Apron, she spent several years working in media, including serving as a food editor for Better Homes and Gardens. She has a soft spot for midwestern cuisine, and loves to make a good casserole

Lauren Bernstein — Senior Culinary Editorial Manager

Lauren Bernstein has always loved food. She started assisting with the Blue Apron Cookbook, which developed into her current editorial role. She is happiest when surrounded by cheese, meat, bread and wine.

Felicity Cain — Senior Associate Culinary Editor

Felicity Cain holds an MFA in Journalism from NYU and a love of cooking from her former-chef father. Having grown up in England, she has a deep appreciation for a Sunday roast. Felicity enjoys writing, thinking, and talking about food.

Lili Dagan — Culinary Director, Planning Strategy

Over the past 10 years, Lili has imported fresh produce, ran a culinary events and education department, worked on a farm, taught Edible Schoolyard programming, educated at the Greenmarket, and mastered the perfect Mac N Cheese. She has traveled extensively to find the best and most unique products for Blue Apron. You can find her in the Blue Apron Test Kitchen, where she’s always in the mood for a dirty martini. 

Annabel Epstein — Senior Culinary Associate

Chef Annabel grew up in Germany to Russian parents, and has lived in Italy and Japan. Her international upbringing has heavily influenced the way that she cooks today. She loves to experiment with different flavors in the test kitchen, but always comes back to Russian and Jewish foods. 

Ashley Giddens — Culinary Director, Core Product

Ashley Giddens attended culinary school at the International Culinary Center in New York City. After school, she worked at both Blue Hill Stone Barns and America’s Test Kitchen. Although she loves all types of food, her true passion is mayonnaise. 

Hear why the other chefs call chef Ashley the queen of mayonnaise

Jessica Goodman — Culinary Manager, Culinary Innovation

Chef Jessica is a graduate of the Culinary Institute of America. She loves cooking vegetable forward dishes, and often seeks inspiration with a stroll through the farmers market. Chef Jessica admits to being a picky eater as a kid, but these days she’ll try pretty much anything.

Kristen Merris-Huffman — Culinary Manager

Kristen Huffman came to Blue Apron after spending several years teaching cooking classes to home cooks at Brooklyn Kitchen and Hostos community college. In her free time, she loves hosting large dinner parties for friends. Around the Blue Apron test kitchen she’s known for her love of edible flowers.

Lauren Katz — Culinary Manager

Lauren Katz is a trained pastry chef who got her start in magazines, first as wed editor at Rachael Ray magazine, then in the test kitchen at Good Housekeeping. Chef Lauren is Blue Apron’s go-to dessert expert, and you can often find her making ice cream or baking. 

Tim Kemp — Director of Culinary Innovation

Before joining the team at Blue Apron Tim Kemp worked as a line cook at Le Cirque and Per Se and spent 9 years as a private chef in NYC. Today, Chef Tim manages Blue Apron’s chef partnerships, and occasionally mixes up a quick drink for the test kitchen Team. At home, he thrives on the challenge of preparing a large meal with limited resources (ingredients or tools!).

Andrew Mumma — Senior Manager Innovation

Chef Andrew Mumma is an experienced restaurant chef who worked in the kitchens at both Eleven Madison Park and Franny’s. He loves any food cooked in a smoker. 

Paige Resnick — Associate Culinary Editor


Meredith Schwartz — Culinary Associate


Will Ziebold — Culinary Associate