Chef Nancy Zamparelli

About

What started as time in the kitchen with her mom turned into a career spanning more than 20 years for Chef Nancy Zamparelli, taking her through fine dining, multi-unit restaurant operations, and studio food styling.

A graduate of the Culinary Institute of America, Chef Nancy has built her career leading gourmet market teams, casual dining concepts, and delivery-focused kitchens. Throughout every role, she has focused on quality, consistency, and smooth kitchen operations.

Chef Nancy currently serves as Business Consultant and Operations Manager for South Street Market, where she sharpens ordering and inventory systems while lowering food costs through smart purchasing.

Before that, she was Senior Culinary Operations Manager at Scratch Kitchen, overseeing production across more than 20 menu concepts. Earlier in her career, she spent five years as Studio Kitchen Manager and Lead Stylist for HelloFresh and Green Chef, guiding a six-person team through recipe development and photo shoots.

Alongside her operations leadership, Chef Nancy has run her own food styling and culinary consulting business since 2015. She partners with retail and hospitality brands to create dishes that are as practical for kitchens as they are beautiful on camera. Her work includes directing on-site photo shoots for Vail Resorts and designing standardized seafood recipes for Wild Alaskan Seafood.

Chef Nancy joined Auguste Escoffier School of Culinary Arts as an Adjunct Instructor in January 2026. She brings her extensive real-world experience into the classroom to show future chefs just how versatile, and rewarding, a career in food can be.