Whitney Otawka

Whitney has a diverse background and portfolio in the world of all thing’s food. She has a BA from UC Berkeley and over 15 years’ experience cooking, leading culinary teams, creating recipes, project management, brand strategy, and food styling. Her education and breadth of knowledge is well rounded having spent time as a chef and author of The Saltwater Table. She has studied food abroad, traveling with a focus on eating and cooking in Mexico, France, Denmark, Norway, Portugal, Spain, and Japan. Working for James Beard Award Winning Chefs and Relais and Chateaux properties taught her that organization and attention to detail are of the utmost importance, embedding a level of refinement and technique into every plate she composes.

Over the past five years, Whitney's focus has shifted towards writing and editorial work, where her talents truly shine. As an accomplished author and freelance writer, Whitney has contributed to numerous publications, including The New York Times, The Wall Street Journal, Garden & Gun, Whetstone Magazine, Culture Magazine, and many others. Her expertise extends beyond the written word, as she has also lent her skills to food styling projects, adding visual flair to culinary creations.

Whitney's dedication to her craft and her ability to weave stories through food have made her a respected figure in the industry. Her work reflects not only her culinary prowess but also her deep-seated passion for sharing the joys of food with others.

Client List:

The New York Times

The Wall Street Journal

Elle France

Southern Living

Garden and Gun

Shape Magazine

Coastal Living

Culture Magazine

East Fork Pottery

Greyfield Inn

Thompson Hotel

Lodge Cast Iron

Dukes Mayo