Mashama Bailey

Award-winning chef Mashama Bailey, recognized for her transformative contributions to Southern cuisine, formalized her culinary training at Peter Kump’s New York Cooking School, now the Institute of Culinary Education. Her early professional career included an internship at Aquagrill in 2001, followed by experience at David Burke and Donatella, and the prestigious Oak Room in the Plaza Hotel, building a foundation in refined culinary techniques. In 2010, Bailey joined Prune on Manhattan’s Lower East Side, quickly ascending to the position of sous-chef and working for four years under the mentorship of Gabrielle Hamilton. This pivotal experience paved the way for her partnership with startup entrepreneur Johno Morisano.

Her expertise and unique approach reached a global audience when she was featured on Netflix’s Chef’s Table, season 6, in 2019. Actively involved in preserving culinary heritage, Mashama Bailey joined the board of the Edna Lewis Foundation as Treasurer in 2016, and has served as Vice Chairman of the organization since 2017. This foundation is dedicated to celebrating African American cookery, reflecting Bailey’s commitment to fostering diverse culinary environments. Through her restaurants, literary work, and advocacy, Bailey continues to redefine Southern cuisine and champion cultural preservation within the gastronomic world.