Felicia Gane

From a young age, Felicia developed a deep interest in food, inspired by watching her father cook. This early passion led her to pursue a bachelor's degree from The Culinary Institute of America. There, not only did she fall in love with the culture of cooking, but she also learned about the importance of sourcing ingredients locally and seasonally. Felicia has spent over eight years in the vibrant culinary scene of New York City, working in various esteemed restaurants. Her passion for school food and nutrition was ignited during her tenure at Edible Schoolyard NYC in the Bronx.

Graduate of The Culinary Institute of America 2016 - Bachelor's Degree in Culinary Arts Business Management with concentration in Farm to Table Cuisine / Michelin Star Experience: Roberta's + Blanca (Brooklyn NY), Restaurant Daniel (Manhattan NY), Semilla (Manhattan NY), Oiji (Manhattan NY), Quince (San Francisco CA), Pineapple & Pearls (Washington DC), Private Events Chef Blue Hill at Stone Barns in 2018