Brianna Bond is a chef and a writer who’s long been fascinated by the stories and inimitable connections fostered around a table. She graduating from The Culinary Institute of America and has cooked in some of the country’s most notable kitchens, including Blue Hill at Stone Barns and Chez Panisse. She earned an MFA in creative nonfiction from Augsburg University.

Currently, she cooks privately and facilitates embodied writing workshops and retreats online and in person. She publishes Dispatches from the Heart on Substack and is working on her first book, an essay collection about hunger.

In her spare time, Brianna enjoys studying herbalism + herbal medicine, swimming in the ocean, doodling with pastels, attempting to learn how to play the ukulele, and striking up conversations with strangers. She lives in Madison with her partner and their two dogs.