Abby Siegel is a certified Natural Chef from the Natural Gourmet Institute for Health and Culinary Arts. She fell in love with good food in her mother’s kitchen in Iowa, where fresh sweet corn and juicy ripe tomatoes were a staple on the summer dinner table. She is a seasoned vegetarian chef from years past who honed her culinary skills in farm-to-table restaurants in Brooklyn.

Fiddlehead Foods combines Abby’s passion for healthy cooking with her commitment to environmental responsibility. She believes one of the most powerful ways we can take care of our planet is by choosing seasonal, local, and sustainably produced foods. Lucky for us, what’s good for the planet is also good for our health!

In addition to personal cooking, Abby showcases seasonal produce though cooking demos at the Union Square Farmer’s Market. Look for her under the Manager’s Tent every Saturday during the growing season (from May through November).

Prior to becoming a chef, Abby received a BS in Biology, an MS in Animals and Public Policy, and worked on sustainable food campaigns at the World Society for the Protection of Animals. Abby is fully certified in safe food handling.