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Susan Rolfe has cooked professionally for over twenty years.
Her broad range of experience includes cooking in some of Seattle’s finest restaurants, such as Rosellini's Other Place, Cafe Juanita, McCormick's Fish House and The Mirabeau. She has also managed the catering kitchen for Queen Anne Thriftway and created numerous wedding cakes.
Susan holds a B.A. in Anthropology from the University of Washington and received her culinary certification from South Seattle Community College. She has done considerable research on whole foods, healing and reducing diets, including Ayurveda, Macrobiotics, Dean Ornish, low carbohydrate, Weight Watchers, the blood-type diet and The Zone. Susan focuses on fresh, seasonal ingredients, with a flavor palate influenced by travel in Europe, Asia and South America. She is a member of the American Personal Chef Association.
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