Meet The Team
RENANA SHVIL
Founder
Renana has been a cooking instructor for the past 15 years. She has also been a preschool teacher in a Montessori school in Brooklyn and in a preschool in Westchester. She brings with her the understanding of child development and the creative methods of educating young children. Food education has become a passion and mission for Renana. Talking with children about making healthier choices for meals and snacks, as they become older and more independent, should be a constant process. Children should be engaged in food preparation from start to finish; from bare ingredients to a finished product. In her lessons, Renana focuses on healthy and delicious ingredients, and familiarizes students with simple and natural ways of satisfying their appetite. Renana offers private or group lessons at home, after school programs, workshops for parents and teachers as well as birthday parties to children of all ages. In addition, she develops cooking curricula for schools and camps. In Spring of 2016 Renana opened the gates to her own kitchen at Fiddleheads Cooking Studio in Westchester, NY. Presently, Renana and the Fiddleheads team teach at Crawford Mansion, Chappaqua Community Center, Harrison Rec Center, Bedford Community House, Pound Ridge Rec Center, and a select schools in Westchetser and Fairfield Counties.
JESSICA LEVINSON
Chef Educator
Jessica Levinson, MS, RDN, CDN is a nationally recognized nutrition expert with a focus on culinary nutrition and communications. Jessica’s passion lies in the kitchen, where she develops nutritious and delicious recipes to feed her family and to inspire others to do the same. Jessica frequently lends her culinary expertise and practical eating tips to lifestyle magazines and websites. She is also a contributing writer for various magazines and websites and has appeared on numerous local and national television and radio segments. Jessica provides Kitchen Coaching services for families, including pantry makeovers, family meal planning tutorials, and cooking lessons. Jessica received a Bachelors of Arts degree in Psychology and a Masters of Science in Nutrition and Dietetics, both from New York University. She lives in Westchester with her husband and twin daughters.
SUZANNE KARMER PERRY
Chef Educator
Suzanne has always had a passion for cooking and she now has over 15 years’ experience in the culinary arts. She graduated from The French Culinary Institute in NYC (now The International Culinary Institute) and has worked in a variety of settings ranging from catering at Abigail Kirsh and Balducci‘s to working at smaller food establishments. She is currently a personal chef for multiple clients. Suzanne’s focus has always been centered around making delicious and healthy foods. She has utilized those skills to design menus for elite establishments such as the Rockland Country Day School and Breezemont Day Camp. Her concept was so popular at Breezemont that she was asked to redesign and run the specialty cooking program for all ages. Suzanne is thrilled to be a part of the Fiddlehead family! When she is not cooking, she is busy raising her 2 boys with her husband. She also has 2 cuddly but finicky Maine Coon cats.
CHRISTIANE STAMP
Chef Educator
Christiane Stamp has always loved cooking. In 2021, she started Annie’s Home Delivery, a local meal delivery service she dreamed up while commuting to the city every day and longing for healthy dinner options that weren’t takeout. Christiane went to the University of Central Florida and had a long career at JetBlue Airways in customer experience. She still does CX consulting for small and mid-size businesses. She is so excited to be teaching cooking to kids and spreading her love of food to the next generation. She has a 10 year old son who loves to cook and a husband who loves to eat. They live in North Salem with two Portuguese water dogs.
NANCY SILVER
Chef Educator
Nancy is a Chappaqua resident with her husband, Barrett, for over 29 years. She raised two children, Casey and Jake, here, who are fantastic and passionate cooks and bakers and most of their conversations and communication revolve around their favorite recipes and their love of good food. Nancy is currently a personal chef and long time caterer, and has worked in the school district teaching kids in the after school enrichment program and at Chappaqua Children’s Workshop. She also taught cooking for a few summers at Wagon Road Camp, which is a wonderful community locale, where she still works in their team building program. Nancy also is on the board of the Chappaqua Farmers Market, as well as on the Chappaqua Summer Scholarship Program, two organizations which have changed lives and made a huge impact on so many residents in town. Nancy Is happy to be a part of the Fiddleheads team and continue to share her knowledge and love for good food with kids and their families.
NAFISEH ROOMINA
Chef Educator
Nafiseh grew up and was educated in London, England. She holds a Master's degree in Economics. She began her career in finance in the USA. After a successful career as a Bond Trader, she left the finance industry to follow her passion for working with children. She founded the Kids Sports League in the Washington, DC, area, the first of its kind at its inception. The league offered 12 sports to children between the ages of 3 and 12. During the league's 15 years, the league managed 2500 children in multiple sports activities each year. Kids Sports League's work with children was recognized by The Washington Post and Maryland Youth Organizations. Her contribution to the Special Olympics and Smile Train received high regard. As her children grew up, she created a business focused on food and wine to follow her long-time love of culinary arts and Viniculture. She has attended L’Atelier de Chefs, Cuisine Coup de Coeur, Ritz Escoffier, and Lenotre. Nafiseh’s training includes menu design and planning and viniculture The "foodandwinebynafi" company offered corporate team-building sessions and corporate catering. Nafiseh established an impressive list of clients such as the World Bank and the Suburban Hospital, as well as many other organizations in the Washington, DC, area. Foodandwinebynafi offered award-winning classes and camps to children ages 5-15 as well as adult cooking classes. She is a new resident of Westchester County and has been working with young adults and school-age children as an education advisor in a volunteer capacity.
DANIELLE DELUCA
Chef Educator
Danielle received a Bachelor's degree in Culinary Arts from the Culinary Institute of America. She started Your Culinary Experience, Inc. over 20 years ago as a personal chef in Westchester and is ServSafe Food Allergen Certified. Danielle has spent her career specializing in cooking for families that have food allergies and special diets, with a focus on heart healthy recipes and plant-based cooking. Her experience as a personal chef and teaching private cooking classes has led her to joining the Fiddlehead Team. Danielle has always focused on the true purpose of food and their health benefits so her clients could thrive. As a cancer survivor, Danielle uses food as a tool to support her immune system through antioxidants and vitamins from fruits and vegetables, legumes, seeds and nuts. They are the star of the show in her cookbook, Easy Eats for Zestful Living, highlighting their benefits and delicious, easy ways to enjoy them. Danielle plans on using those techniques and recipes in her class to teach her students about the "superpowers’ of seasonal ingredients. As a mom of four, she knows how to make vegetables taste delicious, so kids are excited to eat them. Danielle has enjoyed teaching children throughout the years and is excited to cook with them weekly at Fiddlehead's to build on their culinary skills and develop their taste buds. As a foodie, mom and cancer survivor, teaching children at a young age all about the benefits of proper nutrition is most important to Danielle, because it sets them up for a healthy future.
ERIN HAWKINS
Chef Educator
Erin Hawkins is both a personal and private chef. She owns "At the Table Catering", where she specializes in spreading love through food. You will taste the love from soil to plate. Erin is a native to Stamford with a BS Business Management from Virginia State University. After being a teacher, in both banking and insurance industries, she came full circle back to what she loves most, cooking.
ANNA ADLER
Consultant
Anna Adler (she/her) is an artist, teacher, mother, and community connector, functioning at the blurry intersection of life and art. She maintains an interdisciplinary creative practice of image and object making, teaching, and curating, along with a commitment to community building and organizing via Sing Sing Family Collective and (s)mother project. Anna has been teaching for 20+ years; she comes to Fiddleheads with a passion for process, play, food, art, and the natural world. Her work has been shown in a myriad of places and spaces, including NYC, Detroit, Prague, and Berlin, to name a few. @carefulstranger | annavictoriaadler.com
KATHERINE BURGESS
Assistant
Katherine is a Chappaqua resident of 11 years with her husband Peter and three kids. She has always had a love for cooking and baking, especially with her sons and daughter. She grew up all over the country and attended Boston College, majoring in communications. Katherine spent years working as a national tv news producer in both New York and Chicago, while writing a cooking blog and working on magazine articles on the side. She is thrilled to transition her career to helping give kids knowledge and confidence in the kitchen.
ANN MCNEEL
Chef Educator
Ann McNeel, Ph.D. is a Certified Holistic Nutritionist and passionate foodie who believes in the power of what we put at the end of our fork. Ann is a former college professor, public speaker, recipe developer, and self-professed “educator at heart” who always leaves her students with new information or a new perspective they may not have considered. Ann’s nutritional training extends to the classroom as she encourages children to experience the satisfaction of nourishing their bodies with quality, nutrient-dense ingredients. Ann holds a Bachelor of Science in Biology from Georgetown University and a Ph.D. in Marketing from the Graduate Center at the City University of New York. Ann’s doctoral research was focused on food consumption behavior and how different aspects of packaged foods can psychologically influence our food preferences and consumption. Cooking is Ann’s self-care, and helping others develop confidence and happiness in the kitchen brings her great joy both personally and professionally.
JESSICA TORTORA
Business Manager
Jessica Tortora is an avid food lover, recipe enthusiast and enjoys cooking with her two children. She is currently supporting the Chef and Culinary Nutrition Coordinator at the NewYork-Presbyterian Hudson Valley Hospital Teaching Kitchen and Organic Garden. She has always been passionate about food and enjoys the meaningful connections, nourishment and joy that food fosters in people's lives. Jessica has 20 years of business experience at esteemed institutions like Morgan Stanley, J.P. Morgan, Mercer and Putnam Investments specializing in marketing, communications and the employee experience. She is now excited to transition into the culinary world to pursue her lifelong passion - helping children make more informed food choices using delicious farm-fresh ingredients. Jessica grew up in the Berkshires, Massachusetts, received a Bachelor of Science degree from Siena College and lives in Westchester with her husband and two daughters.
JULIA JOHNSON
Chef Educator
Julia is a graduate of Hamilton College and of the professional culinary program at the International Culinary Center. She started her career teaching elementary school at Greenwich Country Day School before pursuing her love of food professionally. Since then, she has worked at Martha Stewart Living as Chef Emeril Lagasse’s Brand Manager, in the test kitchen of Saveur Magazine as a recipe tester, in the kitchen of Sunday Suppers as the Head of Culinary Development, and has consulted for professional chefs and television hosts on Food Network and the Cooking Channel. She now does ongoing photography and recipe development projects for various food brands, works as a private chef, and teaches cooking classes. She is thrilled to be a part of the team at Fiddleheads Cooking Studio, where she combines her experiences in both elementary education and professional cooking.
KAREN TAMBOR AVNERI
Chef Educator
Karen grew up in a Middle Eastern family where having a vibrant array of produce was a constant presence at every meal. She spent much of her youth helping her grandmother with her Lebanese catering business and is currently co - writing a Lebanese cookbook together with her mother. She has a bachelor degree in Communication from NYU Steinhardt School of Education. Karen embarked on a dynamic career in corporate events and spent over 10 years in the industry organizing events ranging from 10 - 2,000 attendees all around the US . After a fulfilling chapter focusing on full-time motherhood, Karen redirected her passion into a cause close to her heart: inspiring children to embrace healthy eating habits. Her “Fun with Food” program at the Rockaway Hotel became a playground for sensory exploration, encouraging students to engage with seasonal produce and transform it into delightful treats. Beyond the kitchen, Karen is an avid gardener, cultivating fresh herbs that add a touch of authenticity to her culinary endeavors. Her most cherished moments are forged in the shared joy of meals with her husband and three daughters. In their household, the kitchen is not just a space for cooking but a canvas for creativity and connection. Karen extends her culinary expertise to the community by hosting adult classes that weave Middle Eastern flair into the basics of entertaining. Recently settling in Westchester County, she is thrilled to join the Fiddleheads Team!
NATASHA BRUNETTI
Chef Educator
Having been brought up with her grandma’s philosophy of food as medicine, Natasha has always had a passion for health and the culinary arts. She has been writing her plant-based blog (www.Planttotable.com) for over 15 years. In 2019 she qualified as an Ayurvedic Health Practitioner, in 2020 she participated in the Food Future Institute’s (FFI) Plant Based culinary program, in 2021 she completed her first book Legacy, on her grandmother’s heritage. Switching careers after 20 years in the corporate sector, she graduated from The Institute of Culinary Institute (ICE) in 2021, completing the health supportive culinary degree and worked as a chef for Divya’s Kitchen in Manhattan as well as on her latest book and culinary curriculum. She currently consults for Smart Moms Organics, a start-up children’s food delivery company. When she isn’t teaching, cooking or eating, she is working on her next Legacy project and spending time with her toddler son and husband in Westchester