Joanne Weir

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."

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).