Jennifer Perillo

Jennifer Perillo is a highly skilled recipe developer, writer, and editor with a rich background in hospitality.

She holds a Bachelor of Science (B.S.) degree in Broadcast Journalism from Brooklyn College, leveraging her education in her culinary pursuits.

Jennifer has held various key roles in the culinary industry, including Recipe Manager and former Recipe Developer at Marley Spoon's Dinnerly, showcasing her expertise in creating innovative and delicious recipes.

Her contributions extend beyond Marley Spoon, having worked as a Contributor focusing on recipe development, writing, and editing at The Spruce.

As the Founder of In Jennie's Kitchen, Jennifer showcased her entrepreneurial spirit and passion for creating culinary delights.

Moreover, her experience as a Freelance Recipe Developer and Writer highlights her versatility and adaptability in the culinary world, demonstrating her ability to thrive in different settings.

Jennifer also served as a Consulting Editor in the Food division of Working Mother magazine at Bonnier Corporation, emphasizing her editorial skills and industry knowledge.

Her journey includes roles as a Food Writer and Recipe Developer at Cuisinart, indicating her proficiency in working with diverse culinary tools and equipment.

Additionally, her tenure as a Reservations & Events Coordinator at Alain Ducasse at the Essex House and as Director of Special Events at Union Pacific & Django underscores her organizational abilities and attention to detail in managing culinary events.

Jennifer's background at Gramercy Tavern & Blue Smoke within the Union Square Hospitality Group reflects her experience in high-end hospitality settings, honing her customer service and management skills.

Her previous role as a Personal Chef at Time to Eat showcases her culinary creativity and ability to tailor meals to individual preferences and dietary needs.

Furthermore, Jennifer's experience as an Associate Producer at Red Car signifies her proficiency in managing production processes and collaborations in various culinary projects.