Bettyann Chun

After a successful career in market research for such companies as LVMH and Clorox, Bettyann decided to ditch the corporate ladder and pursue something she loved: Food. She successfully completed the Part-Time Professional Culinary Program at San Francisco Cooking School and has worked as a line cook at both Firefly and Spruce restaurants. Bettyann also consults in culinary research & development doing menu analysis, copy writing, food styling, and recipe testing for food delivery companies, recipe websites, and food consulting firms.