About Nance

Chef Nance Tourigny has spent over 24 years as a chef for high-end clients and restaurants.

Graduating as the top student of her class at Johnson and Wales University in Providence, Rhode Island, Nance began her culinary career in Boston. She cooked at the well-known restaurants Michaela's where she worked for Michaela Larson and learned the ins and outs of Northern Italian Cooking and at Biba where Nance worked for Chef Lydia Shire.

In the 1990 Nance moved to San Francisco to work at the well-known China Moon Café, with Chef and Owner Barbara Tropp contributing her recipes to the famous China Moon Cookbook. After China Moon she worked alongside Larry Bain, former owner of Zola, and Vince Calcagno of Zuni Café, opening their casual dining spot, Vince. There she was responsible for the opening, recipe and menu development, hiring and training the new staff, and running the kitchen with co-chef Larry.

Upon moving to Seattle in 1994, Nance became a pioneer in the burgeoning personal chef business. She was recruited as a private chef by Craig McCaw, and for 6 years cooked daily meals, business luncheons, aircraft and yacht catering, and dinner parties. She has since worked for other prominent families where, in addition to the above, she has planned and designed organic kitchen gardens and produced elaborate events such as nine course dinner parties with wine pairings.

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The Kitchen

Nance in the KitchenIn 2005 Nance opened "Cooking with Chef Nance!" to provide cooking classes in a relaxed and fun environment. Classes are held in Nance's recently remodeled professional teaching kitchen. The kitchen is designed specifically to allow Nance to both demonstrate and allow students to view the class, and for students to participate in hands-on classes.

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