ABOUT CARRIE WHEALY
Growing up in rural Iowa, I certainly never anticipated the world might open itself up to me in such a gracious way. It was indeed my good fortune the place I called home was a thousand acre, nonprofit heirloom seed farm where my boundless energy and curiosity ensured I would always need to keep moving.
In recognizing my desire to become a chef, I broadened my horizons by seeking out the finest restaurant in my area, L’Etoile in Madison, Wisconsin, with guidance from Chef Odessa Piper, working my way up from unpaid baker’s apprentice to cafe manager and finally the glory of Garde Manger! From there, it was Eastbound to the Culinary Institute of America before heading West to Chez Panisse where I worked with the wonderful duo of Cal Peternell and Russell Moore. This was the beginning of nearly a decade in beautiful California, North and South.
During which there was a bakery, a stint as a chocolatier, coffee roasting, wedding cakes and all manor of food and drink. And though I thought my chef days might be behind me, the amazing Mozza kitchens, helmed by the remarkable Nancy Silverton, reeled me back in. Thank goodness I found myself in that world again! Working directly under Dahlia Narvaez; spinning gelato, testing recipes and consuming delightful food and drink, I was able to finally fill in the missing segments of my kitchen career and allowed myself to be fully engulfed and reinvigorated in the ever evolving world of fine dining and all it encompasses.
Though I have been working as a professional chef for the last fifteen years, it has been in the past decade where my passion for cooking, dining and travel have all intersected. Along with my wonderful partner, Ryan (and his wonderful nine month professor's schedule!), I have explored quite a few corners of the world. Our focus on finding ways to make three month trips abroad affordable, exciting and delicious has brought us to some of the most vibrant and unique spots imaginable.
In recognizing my desire to become a chef, I broadened my horizons by seeking out the finest restaurant in my area, L’Etoile in Madison, Wisconsin, with guidance from Chef Odessa Piper, working my way up from unpaid baker’s apprentice to cafe manager and finally the glory of Garde Manger! From there, it was Eastbound to the Culinary Institute of America before heading West to Chez Panisse where I worked with the wonderful duo of Cal Peternell and Russell Moore. This was the beginning of nearly a decade in beautiful California, North and South.
During which there was a bakery, a stint as a chocolatier, coffee roasting, wedding cakes and all manor of food and drink. And though I thought my chef days might be behind me, the amazing Mozza kitchens, helmed by the remarkable Nancy Silverton, reeled me back in. Thank goodness I found myself in that world again! Working directly under Dahlia Narvaez; spinning gelato, testing recipes and consuming delightful food and drink, I was able to finally fill in the missing segments of my kitchen career and allowed myself to be fully engulfed and reinvigorated in the ever evolving world of fine dining and all it encompasses.
Though I have been working as a professional chef for the last fifteen years, it has been in the past decade where my passion for cooking, dining and travel have all intersected. Along with my wonderful partner, Ryan (and his wonderful nine month professor's schedule!), I have explored quite a few corners of the world. Our focus on finding ways to make three month trips abroad affordable, exciting and delicious has brought us to some of the most vibrant and unique spots imaginable.
ABOUT DINE WELL HERE
The goal of Dine Well Here is to provide readers with tips and tools to make the most of their traveling and eating adventures.
It is my hope that readers will trust in my selections enough to know if you asked upon entering an establishment:
It is my hope that readers will trust in my selections enough to know if you asked upon entering an establishment:
How does one dine here?
The answer will most certainly be:
Well. Very well. One eats very well.
And you will. And you should.
The answer will most certainly be:
Well. Very well. One eats very well.
And you will. And you should.