Interview with Gianna Stanley

A passionate climate change advocate, Gianna Stanley is a professional chef, food photographer, and educator. Before becoming a chef, Gianna graduated from Boston University with a Bachelor’s degree in business administration and statistics. She then spent about four years working as a data analyst for a marketing consulting firm before she started to feel burnt out and unexcited about her career. Her love of cooking and feeding people led her to apply and attend the Institute of Culinary Education, where she graduated with honors. Gianna proceeded to land an externship at the renowned Blue Hill in NYC, where she learned about sustainable, ethical food sourcing first hand as a line cook. After her time at Blue Hill, Gianna became a full time private chef cooking healthy, sustainable meals for families in New York City. When Covid hit, she took her knowledge and love of sustainability online in her blog SustainablyGia.com. In addition to her private chef work, she now works with sustainable food brands as a photographer and recipe developer, and helps her clients (virtually) lower their carbon footprint by making simple changes to their diets and cooking habits.