About

After working in the restaurant industry in NYC, I realized that while I wanted a career that revolved around food and wine, I didn’t want to work full time in professional kitchens. I started Well Seasoned in 2017 when our youngest son, Colin, went to preschool full-time. It was the first time since having kids that I was able to devote enough time to a passion project. The goal for me was always to turn Well Seasoned into a successful business that I could maintain while being a primary caregiver. To other parents out there, I’d say this: it is 100% possible, and you got this.

A mix of both! While I never attended culinary school, I left a PhD program in Social Psychology to pursue a professional career in food and wine. I moved to NYC, began working in catering kitchens, and when I felt confident enough, I began to stage in high end restaurants. Eventually, I worked my way up to a Michelin-starred, fine dining restaurant.

Yes! Part of why I started Well Seasoned was to work around my kids’ schedules. My husband and I have three children, Ethan (10), Nora (8), and Colin (7). Our boys are much pickier than our daughter, who not only loves to try new food, but adores cooking. She will never turn down a sushi date with mom, and for that, I am extremely grateful. As a result of watching me cook a lot (and I mean a lot), the kids have begun recipe testing on their own… it is both a source of pride and bemusement to see what recipes they dream up!

Yes! Over time, as the business has grown, we’ve taken on additional people to help with occasional photography, videography, and copywriting. All recipes, however, are solely developed and tested by Ari.

Yes, I love working with brands that we already use and love in our kitchen and personal life. You will never find us promoting products that we do not stand behind or believe in wholeheartedly, and promise to always give an honest opinion, whether good or bad, when providing reviews.