Phoebe Fry is a Brooklyn-based Food Person (private chef, freelance food writer, recipe developer, and recipe tester).

Phoebe Fry (she/her) is a graduate of Barnard College, where she studied English, and Ballymaloe Cookery School in County Cork, Ireland, where she completed a 12-week culinary certificate. She has worked at the James Beard Foundation, Real Simple, and as cookbook author Vallery Lomas’s assistant. She also spent a year cooking at Hart’s, a fast-paced restaurant in Brooklyn, and 6 months cooking at the American Academy in Rome with the Rome Sustainable Food Project.

Phoebe has experience in marketing, foundation work, social media, recipe testing, recipe development, editorial, and more. Based in Brooklyn, she works as a freelance writer, recipe tester, and private chef, and shares weekly writings about food and life through a Substack newsletter called The Dish.