Ronna Welsh is the owner and chef of Purple Kale Kitchenworks.

Ronna has cooked professionally for over eighteen years, alternately as executive chef, pastry chef, and consulting chef in a host of fine, quirky, greenmarket-driven New York City restaurants, such as Savoy, Danal, and Rose Water, as well as in restaurants, pastry shops, on farms, and in homes in the south of France, the Spanish Pyrennes, the Greek island of Lesvos, and a little town in Sicily.

She has received generous accolades for her work from The New York Times, Time Out NY, Tasting Table,, and, abroad, from Diario de Alto Aragon, a regional newspaper of the Spanish Pyrennes, where she worked at Las Torres Restaurante as a visiting chef.

Ronna has written articles and developed recipes for Saveur, Whole Living, Bon Appetit, Time Out New York, Martha Stewart Living, The Food TV Network, and many others. Her essays about food and travel appear in various publications, including The Austin Chronicle, and collections, including Greece: A Love Story, and Italy: A Love Story. She is currently (and seemingly forever) working on a memoir about her chef apprenticeships abroad.

Ronna lives in Brooklyn with a husband, two daughters, and an unopened jar of truffles from Spain.