The Kitchen Cabinet

The Kitchen Cabinet

The advisory board for Smithsonian Food History programs and collections

About | Current Members


To shape and expand its research, collections, programs and exhibitions related to food, agriculture and beverage history, the National Museum of American History established the Kitchen Cabinet, an advisory board made up of leaders in food scholarship, culinary history and food-related business in America.



Sileshi Alifom
Owner/Operator, DAS Ethiopian Cuisine

Melanie Asher
CEO, Founder, and Master Distiller, Macchu Pisco

Joanne Chang
Pastry Chef/Owner, Flour Bakery

Llewellyn Correia
Regional Executive Chef, Wegmans Food Markets

Neil Dahlstrom
Manager, Corporate History and Archives, John Deere

DeVita Davison
Executive Director, FoodLab Detroit

Jim Dodge
Director of Specialty Culinary Programs, Bon Appétit Management Company

Johanna Mendelson Forman, Ph.D.
Adjunct Professor, American University’s School of International Service
Distinguished Fellow, Stimson Center Food Security Program

Darra Goldstein, Ph.D.
Wilcox B. and Harriet M. Adsit Professor of Russian, Emerita, Williams College

Jessica B. Harris, Ph.D. Food Historian
Queens College/CUNY

Anthony Hesselius
President, Linda Roth Associates, Inc.

Pati Jinich
Chef, Pati’s Mexican Table Host

Kim Jordan
Co-Founder and Executive Chair, Board of Directors, New Belgium Brewing Company

Ris Lacoste
Chef/Owner of RIS, Washington, D.C.

Ilyse Fishman Lerner
Former CEO, On Rye

Linda Lovejoy
Community Relations Manager, Wegmans Food Markets

André Houston Mack
Founder, Maison Noir Wines

Doug Margerum
Owner/Director of Winemaking at Margerum Wines

Joan Nathan
Author and Director, Martha's Table

Alexandra Nemerov
Assistant Curator, Glenstone

Libby H. O’Connell
Cultural Historian

Maricel Presilla, Ph.D.
Chef, Culinary Historian, and Author

Todd Schulkin
Executive Director, The Julia Child Foundation for Gastronomy and the Culinary Arts

Eric W. Spivey
Chairman, The Julia Child Foundation for Gastronomy and the Culinary Arts

Tanya Wenman Steel
Executive Director, International Association of Culinary Professionals 

Vincent Szwajkowski
Chief Marketing Officer, ArcLight Cinemas and Pacific Theaters at The Decurion Corporation 

Julia Turshen
Cookbook Author

Maru Valdes
Partner, Head of Marketing, Branding and PR, Colada Shop, Bresca and Zumo/Serenata Bar 

Izabela Wojcik
Director of House Programming, James Beard Foundation

Grace Young
Culinary Historian and Author

From Our Blog

Jessica Govea

As a little girl, Jessica Govea had become accustomed to rising early and making her way to the fields with her family. During the cotton season, you could find her family dragging sacks of cotton along the long rows of fields in Kern County, California.

Chef Lena Richard and others filming a television segment
Lena Richard was an African American chef who built a culinary empire in New Orleans during the Jim Crow era. She reshaped public understanding of New Orleans’ cuisine, but her story has never been given its proper due.
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