Jenny Dorsey graduated from ICE’s Culinary Arts program in 2012 in the midst of a career change. She transitioned from management consulting to culinary school to Columbia Business School, leaving to pursue a path in food, from her pop-up series Wednesdays to R&D at Le Pain Quotidien. She went on to earn the Bocuse d’Or Ment’or scholarship and work at two-Michelin-starred Atera.
Cooking is a medium for Jenny’s entrepreneurial endeavors. These include her culinary consulting business and nonprofit events company, Studio ATAO, which creates multisensory events and exhibitions rooted in social impact issues, including unconscious bias, gender dynamics, immigration, masculinity and income inequality. It is best known for the Asian in America exhibition and dinner experience that delves into the Asian American identity through food, drink, virtual reality and poetry.
Jenny is a prominent voice in the Asian American community, co-host on Well + Good's Alt Baking Bootcamp, writer and food stylist for various food publications (including a monthly column with Serious Eats), and she often speaks on the subject of using food as a form of social activism, identity and vulnerability. She became an ICE Chef in 2020, contributing content and expertise from her unique culinary career path.
- Bachelor's of Finance, Washington University, 2010
- Culinary Arts Diploma, Institute of Culinary Education, 2012
- Founder & Creative Director, Studio ATAO, 2017 to present
- Managing Partner, Jenny Dorsey Culinary Consulting, 2014 to present
- Co-Host, Why Food? Podcast, 2018-2019
- Co-Founder & Executive Chef, Wednesdays dinner series, 2014-2017
- Global R&D, Le Pain Quotidien, 2013-2014