Georgia Pellegrini

Meet the International Culinary Center alum.

Georgia Pellegrini is a food blogger and cookbook author with cooking experience at Michelin-starred restaurants.

Georgia was born in Sparkill, New York, to photographer Roger Pellegrini and actress Maureen Mooney. After receiving a B.A. from Wellesley College, she attended the International Culinary Center in New York City. She went on to cook in restaurants in New York and France, including Blue Hill at Stone Barns, Gramercy Tavern, and La Chassagnette, a Michelin-starred restaurant in Provence.

In her latest book, Modern Pioneering, Georgia teaches modern day pioneering skills and “manual literacy.” It is a cookbook and backyard gardening and homesteading guide for people who want to grow food efficiently, cook seasonal recipes, or even try foraging, camping and living off the land. In addition, it teaches DIY projects and “superwoman skills.” The tagline for the book is “self-sufficiency is the ultimate girl power.”

In Girl Hunter, Georgia writes about the experience of traveling around the U.S. and abroad to hunt her own meat, in order to step outside the industrial food system. She writes from the perspective of a classically trained chef, who didn’t grow up hunting, and includes close to 100 recipes with vivid detail on the characters she meets along the way. Girl Hunter was named one of the Top 10 Sports Books of 2012 by Booklist, a Best Book of the Month by Amazon and praised by Publishers Weekly and The Wall Street Journal.

Georgia has a popular website and blog in which she chronicles her adventures hunting and cooking her ingredients, as well as tutorials on what she calls “pioneer skills.” She leads travel excursions with her Adventure Getaways—sold-out tours that blend pioneering skills with travel, five-star food and wine.

Georgia graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.

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