I’ve spent the past 25 years turning food ideas into something people can actually taste—through recipes, stories, and experiences that make you want to grab some tongs, a tea towel, and the closest fork.
As a Degrassi kid-turned-restaurant cook, I started my food media career in the Canadian Living Test Kitchen, where I learned the magic of building trust with readers by consistently delivering relevant and accessible “Tested-Till-Perfect” recipes they could rely on. That foundation in recipe development and food content creation still shapes everything I do today.
As a Culinary Strategist and Food Stylist, I bring together product innovation, culinary education, and brand storytelling to help teams connect with people through food in meaningful ways. Whether I’m developing recipes for national campaigns, styling shoots, leading food innovation projects for CPG brands, or teaching at George Brown Chef School, my goal is always the same: to make food feel exciting, approachable, nourishing, and full of delicious possibilities.
My lifelong fascination with how food affects both body and mind led me to earn a Nutrition Science certificate from Stanford’s Center for Health Education—deepening the scientific side of my culinary curiosity and influencing how I teach and create today.
Along the way, I’ve been an editorial food director, TV food expert, educator, and behind-the-scenes creative. I’ve led test kitchens, launched 19 cookbooks, styled for both stills and motion, and produced “lick-the-screen” content that blends culinary innovation, food styling, and credible storytelling.
My skill set spans culinary strategy, recipe development, food content development, product innovation, and brand engagement—grounded in deep experience with food styling, writing, and editorial production.
I believe great food communication is equal parts trust, curiosity, and joy—and I love helping people and brands find that balance.
Annabelle Waugh 