Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher, chef and television personality. Her award-winning PBS series, “Joanne Weir Gets Fresh” began airing nationally in the US January, 2015 with a second season beginning January, 2016. Joanne’s newest 26-part PBS cooking television show called Joanne Weir’s PLATES & PLACES will premiere nationally early 2018. Her ultimate calling is teaching others to cook throughout the world. Joanne spends several months each year in Europe, Canada, Australia, New Zealand, Asia, Great Britain, South America and Mexico, sharing her extensive background with regard to technique, nutrition and food theory. Her award-winning Culinary Journey’s program takes students to study with her along the Mediterranean in Italy, Spain, France, Morocco and Greece.
With the release of her book Tequila: A Guide to Types Flights, Cocktails and Bites (Ten Speed Press 2009), in 2012, Weir’s career took an exciting twist as she opened Copita, a modern Mexican restaurant and tequileria in Sausalito, California along with restaurateur extraordinaire, Larry Mindel. Copita was named Best Mexican Restaurant in the Bay Area by 7×7 Magazine and featured on the cover of San Francisco Magazine as one of the best Mexican restaurants in San Francisco. Joanne recently opened Tavola, a Mediterranean café, within the University of Massachusetts Student Union, her alma mater.
Joanne has received many awards and accolades during her career. She was one of 20 American women chefs appointed by the State Department to the American Chef Corp in 2012, named to promote world relations through food. She was awarded the first IACP Julia Child Cooking Teacher Award of Excellence, two Taste Awards for her television work, one for Passion in 2011 and the other for the Best New Television Series for Cooking Confidence in 2013. That same year, Joanne was honored with the Tour Operator of the Year Award from the IACP for her highly acclaimed Culinary Journeys.
Cookbooks: Here newest book a food memoir, called Kitchen Gypsy, Recipes and Stories from a Lifelong Romance with Food, was released Fall, 2015. Joanne’s first cookbook, From Tapas to Meze (Crown, 1994,) was nominated for a James Beard Award and selected by Julia Child as one of her 12 personal favorites out of 1,000 cookbooks published that year. A revised version of From Tapas to Meze (Ten Speed Press, 2004) was re-released and won the 2004 Gourmand World Cookbook Award for Best Mediterranean Cookbook. She is also the author of numerous James Beard Award winning and nominated books including You Say Tomato (Broadway Books 1998); Weir’s More Cooking in the Wine Country (Simon & Schuster, 2001); Weir Cooking in the City (Simon & Schuster 2005); Wine Country Cooking (Ten Speed Press, 2008); and Tequila: A Guide to Types, Flights, Cocktails and Bites (Ten Speed Press, 2009) and Joanne Weir’s Cooking Confidence (Taunton Press, 2012).
Television Shows: Joanne has hosted several television shows on PBS including Cooking Class and Cooking Confidence where she shares her love of cooking with a national TV audience. Joanne’s adopted hometown, San Francisco, is the culinary setting for Weir Cooking in the City, her 26-part PBS series. She shot Weir Cooking in the Wine Country on location in Napa. She has been featured on numerous television shows including The Today Show, Good Morning America and the Food Network.
Writing & Media: Joanne contributes to many national magazines including Cooking Light, Bon Appétit, Better Homes and Gardens, Food & Wine, AARP The Magazine, Sunset Magazine and Fine Cooking.
Background: Joanne’s passion for home cooking was stoked by a legacy of life in the kitchen. A fourth generation professional chef, Joanne’s great-grandmother operated Pilgrim’s Pantry in Boston at the turn of the century. An unmatched enthusiasm for food was passed down to her grandfather and to her mother, a professional chef and caterer, who worked for years with the legendary cookbook author, Charlotte Turgeon. Joanne continued that tradition, after achieving a degree in Art Education from the University and Massachusetts and teaching Fine Arts in Boston. Joanne’s early years in food included five years cooking with Alice Waters at Chez Panisse in Berkeley, California and studying with Madeleine Kamman in France, where she was awarded a Master Chef Diploma with honors.
For more information, visit www.joanneweir.com Twitter: @chefjoanneweir / Facebook: Joanne Weir