Chef Joanne Weir
Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher and reknowned chef. In her award-winning PBS series, "Joanne Weir's Cooking Class" and her new series "Joanne Weir's Cooking Confidence", Joanne's love of teaching students how to cook is shared with a national TV audience. Joanne's newest book "Joanne Weir's Cooking Confidence" was released Winter 2012 by Taunton Press.
In 2012, Weir opened Copita, a modern Mexican restaurant and tequileria in Sausalito, California partnering with restaurateur extraordinaire, Larry Mindel. In 2014, Copita was named Best Mexican Restaurant in the Bay Area by 7x7 Magazine and was featured on the cover of San Francisco Magazine as one of the best Mexican restaurants in San Francisco. She launched her online wine business, Joanne Weir Wines in 2011, collaborating with artisanal wine makers to produce award-winning Californian and internatonal wines.
In 2012, Joanne was appointed by Hillary Clinton and the State Department to the American Chef Corp.: a group of 80 American chefs named to promote world relations through food.
Awarded the very first IACP Julia Child Cooking Teacher Award of Excellence, Joanne shares a lifetime of experience that flavors everything she touches. Her first book, From Tapas to Meze (Crown, 1994,) was nominated for a James Beard Award and selected by Julia Child as one of her 12 personal favorites out of 1,000 cookbooks published that year. A revised version of From Tapas to Meze (Ten Speed Press, 2004) was re-released and won the 2004 Gourmand World Cookbook Award for Best Mediterranean Cookbook.
She has published numerous cookbooks since that time, including James Beard nominated You Say Tomato (Broadway Books 1998). Her talents were finally brought to life in the PBS series "Weir Cooking in the Wine Country," shot on location in Napa. Her companion book, Weir's More Cooking in the Wine Country (Simon & Schuster, 2001) garnered a James Beard Award nomination and an IACP Cookbook Award nomination. Joanne's adopted hometown, San Francisco, is the culinary setting for "Weir Cooking in the City", her 26-part PBS series and companion book (Simon & Schuster, 2004) for which she received a James Beard Award. Her latest cookbooks include, "Wine Country Cooking" (Ten Speed Press, 2008) and "Tequila: A Guide to Types, Flights, Cocktails and Bites" (Ten Speed Press, 2009).
Joanne won a Taste Award for her "Passion" in 2011 and another Taste Award for her new TV series "Cooking Confidence" in 2013.
Joanne has been featured on numerous television shows including The Today Show and Good Morning America. In 2012, she was named Consulting Editor-at-Large of Fine Cooking Magazine. She also writes for many national magazines including Cooking Light, Bon Appétit, Better Homes and Gardens, Food & Wine, AARP The Magazine and Sunset Magazine. In 2012, she hosted he Martha Stewart Cooking Live radio show on Sirius FM.
Joanne's passion for home cooking was stoked by a legacy of life in the kitchen. A fourth generation professional chef, Joanne's great-grandmother operated a restaurant in Boston at the turn of the century called Pilgrim's Pantry. The enthusiasm for food was passed down to her grandfather and mother, a professional chef and caterer, who worked for years with the legendary cookbook author, Charlotte Turgeon. Joanne continues that same tradition, after achieving a degree in Art Education from the University and Massachusetts and teaching Fine Arts in Boston that she found her way back to the table.
Joanne spent five years cooking with Alice Waters at Chez Panisse in Berkeley, California and studied with Madeleine Kamman in France, where she was awarded a Master Chef Diploma with honors. Her ultimate calling is teaching others to cook in the United States and throughout the world -- Europe, Australia, New Zealand, Asia, UK, South America, Mexico and Canada. In 2013, Joanne won the Tour Operator of the Year Award from the IACP for her highly acclaimed Culinary Journeys. She spends several months of the year touring the globe sharing her extensive background with regard to nutrition, food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S.