Well Seasoned Studio
Recipes that impress, with minimal effort!
Call me Ari!
Ariel Laing
NYC-trained chef, mom of three, coffee-powered recipe developer, rosé enthusiast, and unapologetic dinner-party addict.
My love language? Feeding people and watching as they take their first bite — the satisfied, almost child-like grin on their face says it all!
Get To Know Me Fast
- Current home: Suburbs just outside of NYC (within dangerously close distance of a good bagel).
- Former life: PhD student in Social Psychology → Michelin-star kitchen line cook → food stylist & photographer → founder of Well Seasoned Studio.
- Go-to drinks: Morning: Pour over (black) or oat milk latte. Evening: A glass of Chablis or Rosé.
- Desert-island condiment: Flaky sea salt… and maybe chimichurri if we’re being honest.
- The cuisine I eat most when I’m not cooking: Japanese food!
Everything You Need To Know, All Summed Up
I traded academia for the adrenaline of hot pans and line tickets, staging in NYC fine-dining restaurants to absorb every technique I could. After kids arrived, I craved a schedule that fit school drop-offs and my obsession with perfectly pan-seared scallops. Enter Well Seasoned Studio: a place to share chef-level flavors minus the intimidation. Now, thousands of readers cook along each week—and occasionally DM me photos that make me happier than my morning coffee.
My Food Philosophy
- Quality beats quantity: Buy the best you can, season it well, and let it shine.
- Technique is empowerment: Once you master one pan sauce, a whole world of flavor opens.
- Dinner parties > text chains: Nothing replaces the magic of gathering around a table.
Let’s Hang Out
Instagram · TikTok · Pinterest · Facebook · Substack · Youtube
Slide into my DM’s with your latest kitchen triumphs (or disasters–I troubleshoot, too!).
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