Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world for the food industry in 2018. After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During that time, Meryl founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on- and offline. She was also a chef-in-residence for the experiential dining program Resident and hosted a supper club in Brooklyn.

Meryl now lives in Washington, D.C., where she develops recipes and teaches pasta-making workshops. She is also currently working on her first cookbook, which will be published in 2023. Her writing has been featured in Food & Wine and Food52, for which she was the website’s Resident Pasta Maker, and she has been quoted as an expert in pasta-making for BBC Travel, La Cucina Italiana, Martha Stewart, New York magazine, and more. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta making, and her Jewish heritage, which is at the heart of her love of eating, sharing, and laughing around a communal table.

Photo credit: Nico Schinco