Carly Westerfield

While she started in corporate finance, Carly soon made the leap into restaurants and never looked back. She spent time at lauded NYC restaurants Via Carota and Eleven Madison Park before moving on to the pastry kitchens at three Michelin-starred SingleThread Farms and Quail & Condor Bakery in Northern California. Carly found her way into publishing through food styling, with her work appearing in the New York Times and Food52, eventually joining the teams at Bon Appétit and Epicurious, where she’s written about the joys of cobbling together a fruit crisp for one and developed recipes like the quintessential strawberry cream puff. Growing up in Maine, Carly developed an appreciation for food (and the people who prepare it) at an early age. She knew Portland was cool before everyone else and will happily recommend where to go when you’re in town. She has a finance and art history degree from the University of Denver. When in the city, you’ll find her most often walking through Central Park with her dog, Paco, or pulled up to the bar at Dante.