Mandy Maxwell


Mandy Maxwell is a graduate of the Culinary Institute of America with a diverse set of experiences throughout many aspects of the food industry. She began her career working in the kitchens of per se and Eleven Madison Park; both restaurants dominating with three Michelin stars each. She later transitioned to becoming a food stylist, editorial intern, and recipe developer for brands such as the Today show, Food & Wine magazine, Morningstar Farms, Pret A Manager, and Food Network.

Deeply inspired by the food movement, Mandy committed to changing the course of her career. She took the skills she learned navigating the corporate landscape and began seeking out ways to create positive change in local communities. Through volunteering with City Harvest, an organization dedicated to nutrition education, she taught healthy cooking habits to a diverse student body ranging from senior citizens with diabetes to low-income children as young as five. She is currently enrolled in The Food Systems and Policy Master’s program at New York University.

Mandy is excited to join a dynamic team of students, business partners, and like-minded individuals working together to empower refugees through culinary training. As Culinary Director, she’s designing a custom curriculum that will highlight the needs of modern kitchens while training refugees and providing coaching through hands-on experience so they can thrive in New York City.