Hello!

Welcome to my culinary world! 

I’m the author of around a dozen cookbooks, and an educator, edible gardener, and formerly, a personal chef for William Shatner, Patrick Dempsey, and Joshua Bell, plus live events for Sharon Salzberg and Ruby Warrington.

I used to grow food for clients in Malibu with a minimum of 2 acres - that’s how I pruned Barbra Streisand’s peach trees, and looked after Odwalla Juice’s gardens in Topanga. Lots of time outdoors in the sunshine getting up close and personal with ingredients, soil, and ecology, learning through experience what makes a good farmer, and how organic techniques impact plants, animals, humans, and the planet.

My first cookbook, Organic Cookbook, was published under the name Ysanne Spevack, which became my author name. Subsequent books were published by HarperCollins and Rizzoli, including a book commissioned. by Whole Foods Market, Fresh & Wild: A Real Food Adventure. A big book in 2004! 

My biggest book so far was a ghost-write for The Ranch at Live Oak, Malibu an upscale retreat center where I worked for three years - The book was featured on Good Morning America, plus had reviews in Vogue, The New York Times etc. A big, beautiful Rizzoli book in 2016. Since then, two lovely books were published, one about sugar-free cakes, and the other one also a baking book, with a twist.

I’ve written for The Los Angeles Times, Food Illustrated, Observer Food Monthly (UK), and numerous print publications and zines, blogs, interviews and podcasts.

I’ve led workshops, private classes, and given a TEDx Talk about how taste, smell, sight, touch, and sound combine to create the integrated pleasure of eating.

I was a consultant for Pret a Manger, Marks & Spencer, and also for McDonalds back in the 90s, supporting these corporations to pivot towards organic ingredients and more sustainable packaging options. While that was very much frowned upon during the 90s, I’m proud of this contribution to mainstream corporate food culture, and have seen the ripples of these ideas spread way beyond these companies, because of their size and impact as commercial leaders, and the oversized weight of their impact on agriculture.

Having lived in London, Los Angeles, and NYC, these cities all inspire me - healthy plant-based cuisine from California, creative fun from New York, and traditional comfort from London - paired with flavors and techniques from my ethnic heritage.

I’m curious about food that’s actively good for you - simple, and beautiful. Plant-based and heirloom - vibrant with modernity, yet paradoxically, with deep ancient roots… 

Thanks for reading!

Warmly, 

Meena Ysanne

P.S. I do music too… The Smashing Pumpkins and non-food related bands, also!