James Beard Award winner
Joanne Weir
- Discipline
- James Beard Award winner
Portrait of Joanne Weir
i. Biography
Today
Recipe development here is built from teaching, restaurant work, and a long connection to French technique. Joanne Weir trained at the University of Massachusetts and in France, where she studied with Madeleine Kamman, then taught Fine Arts in Boston before working as chef at Chez Panisse in Berkeley, California. She has said, "I get inspired to write recipes in several different ways."
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Signature
The menu language associated with Joanne Weir leans on composed flavor and pantry work: Copita's Shrimp Tacos with Rajas and Corn, Risotto with Amarone and Radicchio, Pie Dough Shell, and Gianduja Semifreddo are named as signature dishes.
In Their Words Pantry discipline sits at the center of the approach. Joanne Weir says, "I always make my own vinaigrettes, and my pantry is full of different varieties of oils and vinegars." Recipe sharing is also part of the practice. Joanne Weir says, "I love sharing recipes and post as many as I can here, on my website."
Recognition
Joanne Weir has received International Association of Culinary Professionals — Tour Operator of the Year Award (2013).
FAQ
Asked of Joanne
Where did Joanne Weir train or study?
Joanne Weir trained at University of Massachusetts and France (studied with Madeleine Kamman).
What recognition has Joanne Weir received?
James Beard Award, General (Weir Cooking in the City) (2005).
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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