Chef
Florence-born chef, restaurateur, author and TV personality. Built a restaurant career in Italy before creating U.S. concepts including Siena Tavern, Bar Siena, Prime & Provisions and others.
Why I love dogs“Dogs give you unconditional love. Cooking something great for them is a pretty good way to return it.”
Cooking tip“Keep the ingredient list simple. Start with a great protein, add vegetables, and cook everything gently so the ingredients stay recognizable.”
Chef
James Beard Award winner & Iron Chef. Founder of Amada and creator of a broad restaurant portfolio spanning Spanish, Latin American, Mexican and global cuisines.
Why I love dogs“Dogs remind us what gathering around food is really about: joy, connection and family.”
Cooking tip“Try adding a spoonful of plain pumpkin to their bowl. It adds natural flavor, texture and fiber.”
Chef
Three-time James Beard Award nominee. Chef-owner of Balaboosta, founder of Taïm, cookbook author and two-time Chopped champion.
Why I love dogs“Dogs have the same thing I love about feeding people: pure excitement when something delicious arrives.”
Cooking tip“Try adding some cooked sweet potato. It brings natural sweetness, color and a different texture to the bowl.”
Chef
A Manhattan-trained chef with experience at restaurants including Extra Virgin, Andy has grown his CookUnity presence to 7 stores and sold over 5 million meals throughout his history on the platform.
Why I love dogs“Zeus is family. When I cook for him, I want the ingredients to be as real as the food I cook for everyone I love.”
Cooking tip“I like adding finely chopped carrots and peas while the protein cooks. Simple vegetables bring color, texture and natural flavor.”
Chef
The Chopped champion who's also competed on Beat Bobby Flay and Tournament of Champions, and judged MasterChef Tamil. Owner of Dravida restaurant in New York.
Why I love dogs“Dogs love without conditions. The food we give them should show the same kind of care.”
Cooking tip“Cook vegetables gently instead of overcooking them. You want them tender enough to eat, while keeping their natural texture and flavor.”
Chef
Chef, cake artist and entrepreneur with two decades of experience. Founder of Brooklyn's BCakeNY and a CookUnity chef.
Why I love dogs“Dogs bring celebration into the everyday. I love creating food that gives some of that joy back.”
Cooking tip“Play with texture. Combine tender protein with soft vegetables so every bite feels a little different and more interesting.”
Chef
Two decades in New York dining. Chef and restaurateur behind The Waverly Inn, The Lion, Empire Diner, Ainslie and Ambra; author of The Hunger.
Why I love dogs“A dog makes a house feel like home. They deserve the same care we bring to everyone else at the table.”
Cooking tip“Cook proteins low and slow. Gentle heat keeps the meat tender, juicy and flavorful without needing heavy seasoning.”
Chef
Le Cordon Bleu-trained chef whose background includes The Tasting Kitchen, Viale dei Romani, Cass House and Mélisse, working with chefs including Casey Lane and Josiah Citrin.
Why I love dogs“Dogs are happiest around the people they love—and usually somewhere close to the kitchen.”
Cooking tip“Rotate dog-friendly seasonal vegetables like carrots, zucchini and green beans. It’s an easy way to give the bowl variety.”
Chef
ICE-trained chef with a career spanning Border Grill, The Sign of the Dove, Ciudad, Rosa Mexicano and Dos Caminos, where she served as Executive Chef.
Why I love dogs“Dogs have a wonderful honesty about food. When it’s good, you know immediately.”
Cooking tip“A little fresh parsley at the end can add freshness without relying on salt or heavy seasoning.”
Chef
CIA graduate trained at L'Orangerie and Lutèce before becoming Executive Chef at Asiate and later Clement at The Peninsula New York. Later led Hinoki & the Bird and created Go Go Gyoza and Go Go Bird.
Why I love dogs“Dogs live completely in the moment. A great meal should give them one more moment to get excited about.”
Cooking tip“Don’t cook every ingredient the same way. Keep the protein tender and the vegetables gently cooked so each has its own texture.”
Chef
Culinary Institute of America graduate, Top Chef alum and chef whose Atlanta experience includes Buckhead Life Group, Table 1280 and Ray’s Killer Creek.
Why I love dogs“Dogs make every kitchen happier. Feeding them well is another way of taking care of family.”
Cooking tip“Save a little of the natural, unseasoned cooking liquid from the meat and spoon it over the bowl. It adds moisture and flavor without extra salt.”
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