Graham Greene

Culinary Editor

Graham Greene grew up in a food-centric family, where the next meal was the typical topic of conversation over dinner. One of his earlier food memories is his father baking the world's biggest bagel at the Syracuse State Fair in 2009. Graham started working in restaurants in his teens, ultimately cooking for about a decade in some of the top restaurants in the US and Europe. While he doesn't work in restaurants anymore, he's still very passionate about cooking for friends and family.

Elliot Silber

Culinary Editor

Elliot Silber was born and raised in Montreal, Quebec. He has cooked professionally since high school, working up to Chef de Cuisine of Cockscomb in San Francisco. With a food chemistry degree, he most recently led R&D and Fermentation at Audrey in Nashville, where he explored preservation techniques and flavor extraction. At home, Elliot enjoys cooking simple dishes like rice or pasta and really anything over an open fire or grill. He values Pixicooks' intuitive approach and looks forward to sharing his culinary tricks.

Harry Flager

Culinary Editor

Harry Flager is an executive pastry chef based in Napa, California with over 15 years of experience in restaurants, hotels and bakeries. He grew up in Florida and then cooked his way across the country, working in New York, Chicago and San Francisco. Time spent in college studying chemistry has given him a lifelong passion for exploring the intersection of baking and science. His favorite dessert to make is ice cream; to eat is key lime pie.

Chris D'Andrea

Culinary Editor

Chris D'Andrea has spent over a decade honing his culinary skills across the United States, from Washington, D.C., to California. Mastering various styles, including French, wood-oven pizzas, Chinese, and Japanese-Californian fusion. He finds joy in cooking and sharing meals with friends and family, exploring new cultures and cuisines through cooking and eating. Dedicated to teaching others to cook at home, Chris guides them through ingredient selection and cooking techniques. Outside the kitchen, he enjoys golfing and crafting handmade dinnerware for local restaurants and friends.

Kandis Otis

Culinary Editor

Kandis Otis is a Bay Area and Los Angeles based Chef and Podcaster. She has been cooking professionally in restaurants for over 10 years, but a home cook for much longer. She believes in the idea of sharing experiences, building community and exploring new cuisines through the universal language and love of food. She is heavily influenced by WOC chefs revolutionizing the industry, promoting inclusivity and fostering a healthy balance of life and work.

Connie McGuire

Culinary Editor

Connie McGuire, born and raised in Southern California, where her first memories of food were her Grammy's appetizers, her dad's famous enchiladas, and her mom's incredible ability to order the spiciest possible thing at their favorite restaurants. She has a deep passion for the diverse cuisines that her home state has to offer. With over 15 years of experience in top kitchens, she is currently in Northern California where she has established a meal prep and private chef service that focuses on seasonal ingredients, sourcing from sustainable purveyors, and meals that are delicious and healthy.

Brandon Nguyen

Culinary Editor

Brandon Nguyen has been cooking since his childhood. At 7 he was making breakfast for his cousins, and eventually worked his way up to Michelin-starred kitchens. He loves recreating tasty dishes that he tries from other cuisines. His favorite way to cook is to go on Doordash, look at what he would order, then close the app and make it himself. His natural curiosity for learning makes him a perfect fit for the learning oriented approach at Pixicook.