Circulon is proud to partner with the following chefs in helping us reconnect to delicious, wholesome and sustainable cuisine. Learn from the professionals as they share with us the art of cooking and eating responsibly.

Marge Perry & David Bonom

Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant. Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appearances on television and radio, Marge is an accessible and authoritative guide for anyone who cooks, ... Continue Reading

Joanne Weir

Joanne Weir is a television personality, James Beard Award-winning cookbook author and judge, international cooking teacher and chef. Joanne Weir is a television personality, James Beard Award-winning cookbook author and judge, international cooking teacher and chef. In her very successful public television series, “Joanne Weir’s Cooking Class” and her new series “Joanne Weir’s Cooking Confidence”, Joanne’s love of teaching cooking and working side-by-side with someone takes center stage. Presently, Joanne is writing her next book “Joanne Weir’s Cooking Confidence” to ... Continue Reading

Emily Luchetti

Emily Luchetti is the executive pastry chef at Farallon and Waterbar Restaurants in San Francisco. With six cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delicious end to their meal. Emily Luchetti is the executive pastry chef at Farallon and Waterbar Restaurants in San Francisco. With six cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delicious end to their meal. Emily has been at Farallon since its inception in 1997. She has been executive pastry chef of Wate ... Continue Reading

Martin Yan

The celebrated host of over 3,000 cooking shows broadcast worldwide, Martin Yan enjoys distinction as a certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author. His diverse talents have found expression in 30 cookbooks, including the award-winning Martin Yan’s Feast, Martin Yan’s Asian Favorites, Chinese Cooking for Dummies, Martin Yan’s Chinatown Cooking, Martin Yan’s Quick & Easy, and his latest, Martin Yan’s China. Born in Guangzhou, China, to a restaurateur father and a mother who operated a grocery store, Chef Yan possessed a ... Continue Reading

Nick Stellino

Stellino grew up in Palermo, on the island of Sicily, and came to the United States in 1975. In 1991, he decided to leave his lucrative career as a Wall Street stockbroker in order to follow his dream of becoming a chef. He started his culinary career as a dishwasher. Over time, he apprenticed with the best chefs in America. "I was in heaven working at working my way through the restaurant line," says Nick Stellino. "But I wanted to share my enthusiasm for Italian cooking with more people. I decided a cooking show was the answer." Employing the energy, dedication and entrepreneurial vision ... Continue Reading

Sally James

Sally James is an award-winning Australian chef, author, educator, television presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen books, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook, Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Austra ... Continue Reading

Bruce Aidells

Bruce Aidells is America’s “go-to guy” for all issues involving meat and meat cookery.

Bruce Aidells is America’s “go-to guy” for all issues involving meat and meat cookery. He is called upon for information and insights for most national newspapers, including the New York Times, Washington Post, Los Angeles Times, Chicago Tribune and many more. Aidells, who founded Aidells Sausage Company in 1983, also has a reputation as an innovator in the gourmet sausage industry. While he left the sausage company in 2002 to continue to pursue his food-writing and television career, ... Continue Reading

Georgeanne Brennan

Georgeanne grew up in southern California and was educated at San Diego State University, the University of Aix-Marseille in Provence, and the University of California, San Diego, where she earned a Master's Degree in History. In 1970 she and her husband returned to southern France with their small daughter (their son was born there) and bought an old farmhouse where they made and sold goat cheese, and raised and sold feeder pigs for two years before taking teaching jobs in Northern California, although they returned to France at least once a year thereafter.

In 1982 Georgeanne and ... Continue Reading

Rita Held

Rita's culinary communications expertise with food and beverage products includes recipe development, cooking demonstrations, food and nutrition writing for social media and websites, event planning and product publicity.

Her versatility ranges from food and wine pairing (Meridian Vineyards), to website development and support (Golden Grain-Mission Pasta), to cooking demonstrations (Sunset magazine, Angostura USA, Nakano and Holland House vinegars), to teaching nutrition at the Culinary Institute at Foothill College.

Rita developed recipes for Food Saver vacuum sealer, and ... Continue Reading

Keith Snow

Chef Keith Snow, founder of Harvest, is devoted to inspiring individuals to cook using local foods and seasonal recipes. His recent cookbook, The Harvest Eating Cookbook, contains over 200 of the chef's favorite recipes along with tips and techniques to bring the Harvest Eating lifestyle to your own family. For more information about The Harvest Eating Cookbook, please visit: For more information about Chef Keith Snow, please visit: Try Chef Keith Snow's Fresh Veggie Sandwich! ... Continue Reading

Rosemary Mark

Culinary consultant to food companies and commodities board for 20 years. As a culinary consultant to food companies and commodity boards for over 20 years, Rosemary’s approach to recipe development is ‘real-life recipes for regular cooks,’ following her 4-A's: Appealing, Approachable, Accurate and Achievable for everyday cooking.

With attention to current trends and consumer appeal, her recipes are trendy, yet not too edgy. She strives for intriguing, without intimidating, and healthful when appropriate to the product or promotion. She loves the mission of creating an irresis ... Continue Reading

Peggy Fallon

Ms. Fallon was Associate Food Editor for Celebrity Dish, a monthly magazine published by TV Guide. For the past 11 years she has been a monthly columnist for East Bay Alive! (formerly The Valley Citizen Monthly), providing information and recipes using locally grown, seasonal produce. She is a Contributing Editor for, and serves on both its advisory and editorial boards. She has also written food and entertaining articles for the San Francisco Examiner and

Peggy creates original recipes for clients such as Dacor appliances, Weldon Owen Publi ... Continue Reading

Cypress Grove Chevre

Can you imagine a time when goat cheese wasn’t popular in the United States? It seems difficult to believe, but a mere twenty-five years ago virtually all the goat cheese sold in the United States was imported from Europe. And that’s where our story begins, with a few enterprising Americans — mostly women — who made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners and retailers. One of those enterprising Americans was Mary Keehn, and that’s where the story of Cypress Grove begins.

Wanting a source of healthful milk for her ... Continue Reading

Jill Nussinow

Jill Nussinow, aka The Veggie Queen™, is what she calls a hybrid – a Registered Dietitian and a culinary educator who has been teaching plant-based cooking for almost 25 years. When she started teaching in 1986 her focus was teaching vegetarian and vegan cooking with an emphasis on local, seasonal and organic ingredients. Since 1995 she has broadened her repertoire and has been teaching people about the joys of cooking vegetables and using the pressure cooker. In the past couple of years, she has incorporated teaching sprouting, fermenting and preserving foods, as well as ways to incorp ... Continue Reading

Rob Barrett

Rob Barrett is the host and producer of Cooking for Dads.

Rob Barrett has had a strange life. At times a sculptor, a tuba player, a volleyball coach, a music pastor, a music recorder in Africa, and a commercial jingle writer, Rob now brings these experiences to his cooking show. Waiting tables through college at 4-star restaurants, he was taught accidentally by some of the greatest chefs in Rochester, NY. His travels as a musician have exposed him to home cooking throughout the world. While living with a family in the Sudan he learned how to make sudani rice, in Pakistan he learned ... Continue Reading

Fran Costigan

Native New Yorker Fran Costigan, the “Queen of Vegan Desserts,” is an internationally recognized culinary instructor, author, consultant, recipe developer and the pioneering vegan pastry chef who marries healthy eating with sumptuous tastes. The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful, and luscious vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, ‘nothing is missing except the dairy, eggs, white sugar, cholesterol, and excess fat.’ She is the authority on all things related to vegan baking and desse ... Continue Reading

Farm Fresh To You

Capay Organic is a second generation organic farm which got its start in the Coastal Range’s Capay Valley, 90 miles northeast of San Francisco. The farm was founded by our parents, Kathleen Barsotti and Martin Barnes, in 1976 - marking the early stages of the organic foods movement.

Understanding the sometimes harmful methods of modern agriculture, they realized that there was a niche for quality organic produce grown the way that nature intended for it to be – organically. While our mother was working towards her graduate degree at UC Davis, our parents and several fellow stude ... Continue Reading


Chakall is an Argentinean Chef, but a culinary citizen of the world. Being of Galician, Swiss-German, French Basque, Italian and Argentinean descent, Chakall is best known for his use of various flavors specific to his worldly travels and the colorful turbans he wears in the kitchen. Widely known throughout the world as a top-notch television personality, cookbook author, restaurateur, and chef, Chakall’s vibrant personality and masterful culinary technique has earned him the Gourmand World Cookbooks Award in both 2008 and 2010 for categories including “Best Innovative Cookbook,” “ ... Continue Reading