About

Diane, who hails from the Chicago-area, started cooking at an early age with encouragement from her parents and with an influence from her grandparents, who started their own bakery in 1934, called Manderfield’s Bakery. After Diane spent 15 years working in the petrochemicals industry, she decided she had her fill of alkylated diphenylamines and global supply contracts, and that it was time to reconnect with good memories and her true passion, cooking.


In 2005 Diane and her husband Eric moved to Paris, France. What followed the move was enrollment at the reputable school Ecole Supérieure de Cuisine Française (Ecole Gregoire Ferrandi) where Diane received formal training in French cuisine and had the opportunities to intern at these restaurants: Hélène Darroze, Stohrer, and L’Atelier de Robuchon in Paris, and at Au Fin Gourmet in Pau.


In 2009 Diane started her own business as a freelance chef – allowing her to exercise her craft in a more creative and highly interactive way. She has also divided her time teaching cooking/pastry classes at a Paris community center, Le Centre d’Animation Vercingétorix, and at cooking school La Cuisine Paris.