A career in food came naturally to Chef Delliz Hazell…

As a child she spent a lot of time between the family owned bakery and their orchard compound which housed an inn. Many weekends were spent at seaside and the farmers markets with her grandmother, culling through fresh produce and picking through the daily catch brought in by local fisherman. Unbeknownst to her, these experiences would be the impetus for her love of local, farm-to-table and seasonal cuisine.

During her high school years, Hazell began to formally develop her culinary skills by joining her High school Culinary club. There she excelled, joining C-CAP program and participating in culinary competitions in and around New York City. In college, while working on her Hospitality & Culinary degree, Hazell immersed herself in food, culture and community outreach. Her love for local  farm-to-table continued. She helped launch and presided over the cooks in the market club, working with the NYC green market doing live cooking demonstrations for the community using farm fresh produce. Eventually she combined her love of outreach and food by spearheading an alliance with the club and a local shelter to cater events for mothers in need.

She joined, and still volunteers with, Spoons Across America on the dinner party project working with Chef Fili and the Gracie mansion culinary team to educate inner-city kids about the joys of cooking fresh as well as dinner party planning. She’s also worked with the A.I.W.F’s Days of taste as a visiting classroom chef. In addition, Hazell has participated in the IHMRS competition at Jacob Javits and received awards from the Societé Culinaiere de Philantripique and a scholarship award for community outreach from Debragga Spitler.

Upon Graduation Chef Hazell spent a few years in Atlanta, Georgia and started a small baking company that specialized in custom cakes. Upon receiving a few job offers in New York, she decided to move back home and began working in the corporate food sector. Although she gained a lot of experience, Chef Hazell decided to ultimately venture out on her own and become self-employed as a full-time private chef specializing in local farm-to table cuisine and cooking with the seasons.

Chef Hazell is a longtime member of the American Institute of Wine and Food (AIWF), as well as the American Culinary Federation (ACF) and the James Beard foundation. She still has a heart for outreach and continues to volunteer her time and skills to both adults and kids alike, at schools, clinics, community centers, or anywhere she is needed. Most of Hazell’s clients are based in NYC and the Hamptons.

Most recently, Chef Delliz Hazell has partnered with Taji Mag to highlight the fine art yet ease of vegan cooking. It is popular, especially in America, to cook with meat and dairy, but this recent migration to healthier eating has created a demand for vegan cuisine. Most people who are transitioning have the most trouble because they are unfamiliar with how easy and fun vegan cuisine can be.