For culinary director Vanessa Ali, great cooking has always been about connection, culture, and making sure anyone can do it at home.
By Kelly Chase
Photography by Jayson Ruboy
Even before she was a chef, food was central to Vanessa Ali’s life. “I grew up in a Colombian and Palestinian household, so food was definitely important,” says Ali. “It was all about shared plates and sitting around the table together. The meals weren’t just about eating; they were also about telling stories and celebrating our culture.”
Today, as the culinary director of Clarke Showrooms, Ali continues to spread the joy of food. She shows clients how to make the most of their kitchen appliances and tools through cooking demonstrations and one-on-one consultations. “My goal is always trying to reach out to people and make them understand that cooking is supposed to be approachable,” she says. “People are amazed by the food they receive when they come to the showroom, and I tell them: ‘I made it look easy because it is easy, and I want you to go home and prove that to yourself.’”
Ali’s love for food started young—her grandmother being her greatest and earliest influence. As soon as Ali was tall enough to reach the counter, her grandmother invited her to help peel potatoes and prepare ingredients. “My grandma was always in the kitchen,” she says. “Every Sunday, everyone came over, she’d bring out a big pot of something, and we’d all just eat and talk for hours.”
That foundation in the kitchen followed Ali into adulthood. She studied at Johnson & Wales University, where she developed a philosophy around sustainable cooking that continues to shape her dishes today. “Using whatever is in season is phenomenal,” she says. “I’ve always been deeply drawn to agriculture and sustainability—knowing the people who grow your ingredients changes how you approach food. You’re also supporting local small businesses and farms, and I think that’s a wonderful cycle.”
For spring and summer, she shares a recipe that brings together everything she cares about: culture, sustainability, and simplicity. “This dish is all about layering flavors and textures—the crisp skin from the oven, the creamy tang of the herb yogurt underneath, then the peas and lemon for color and freshness. It looks elegant, but the techniques are super simple,” she says.
Try Chef Vanessa’s Crispy Chicken Thighs with Sweet Peas, Lemon & Herbed Yogurt.
