Meryl Feinstein
About Meryl Feinstein
Meryl Feinstein is a culinary professional and the Founder of Pasta Social Club LLC, where she has been a Resident Pasta Maker since 2019. With a diverse background in both the culinary and art sectors, she has held various roles in notable restaurants and organizations in the Greater New York City Area.
Work at Food52
Meryl Feinstein has served as the Resident Pasta Maker at Food52 since 2020. In this role, she focuses on creating pasta dishes and sharing her expertise with the Food52 community. Her work involves developing recipes and engaging with food enthusiasts, contributing to the platform's culinary content.
Current Role at Pasta Social Club LLC
Meryl Feinstein is the Founder of Pasta Social Club LLC, a position she has held since 2019. Based in the Greater New York City Area, she established the company to promote pasta-making and culinary experiences. Her leadership emphasizes the importance of handmade pasta in contemporary cuisine.
Education and Expertise
Meryl Feinstein holds a Master's degree in Curating the Art Museum from the Courtauld Institute of Art, University of London, which she completed in 2013. She also earned a Bachelor of Arts in Art History and Anthropology from Brandeis University in 2012. Additionally, she studied Culinary Arts at the Institute of Culinary Education in 2018, enhancing her culinary skills.
Professional Background
Meryl Feinstein has a diverse professional background that includes roles in both culinary and arts-related fields. She worked as a Line Cook at Lilia Restaurant & Caffe for two months in 2018 and held various positions in public relations, including Senior Account Executive at Finn Partners and Sharp Communications. Her experience also includes internships at The Wallace Collection and the Royal Academy of Arts in London.
Previous Culinary Experience
Prior to her current roles, Meryl Feinstein gained significant culinary experience. She worked at Misi New York in pasta production from 2018 to 2019 and served as Chef-in-Residence at Resident Ventures for seven months in 2019. These positions contributed to her development as a skilled pasta maker and culinary professional.