Personalities

Tasha de Serio

Tasha DeSerio is a chef, caterer, and author. She is a passionate advocate for simplicity—in food and in life. Her career began as a cook at Chez Panisse Restaurant and Café, where she learned to appreciate fresh, seasonal ingredients and uncomplicated, well-prepared food. During that time she also worked as a private chef for wine merchant Kermit Lynch. Tasha’s deep connection to good food and the role that it plays in our everyday lives—our traditions and our celebrations— led her to launch Olive Green Catering in 2003. Highly regarded for delicious food, warm, professional service and attention to detail, Olive Green catered a wide variety of events, from intimate family parties to more elaborate affairs. Working with a carefully selected team of professionals, Tasha continues to cater and consult with clients, planning meaningful, memorable gatherings.

Tasha has taught cooking in Northern California at such venues as Sur la Table, Draegers and Ramekins Culinary Center. She is a frequent contributer to Fine Cooking Magazine, and her writing has appeared in Food and Wine, and Bon Appetit Magazines. She is the co-author of Cooking from the Farmer’s Market for Williams-Sonoma, and has also contributed to cookbooks such as Chez Panisse Fruit, Chez Panisse Café Cookbook, and In the Green Kitchen by Alice Waters, The Pleasures of Slow Food by Corby Kummer, and Fields of Plenty by Michael Abelman. Her second book, Salad for Dinner—a collection of simple recipes for salads that make a meal—published by Taunton Press, is available now.

Tasha grew up in a small town in the Central Valley of California, the daughter of a dairyman. While Berkeley, California has been her home for over 15 years, she continues to feel a strong connection to country life. She lives with her husband, two young boys, eight chickens, a bunny and an enthusiastic Australian Shepherd in a little but loved house with a big yard and a bountiful garden.