Jane Coxwell is a chef,  author,  and consultant, and has earned her reputation as one of the most sought-after private chefs in the business with a style that's as elegant as it is unpretentious.

Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media, and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.

Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. On board, she traveled extensively throughout the Mediterranean and Adriatic before being recruited back to dry land.

At just 23, Jane joined Hall Wines in California's Napa Valley as Executive Chef and Culinary Manager, where she cooked for esteemed guests including Hillary Clinton and Nancy Pelosi. For the last near-decade, Jane has served as Diane von Furstenberg's chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.

Her experiences on and off Eos — ranging from unforgettable meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her book, Fresh, Happy, Tasty: An Adventure in 100 Recipes, released in May of 2013 with HarperCollins.

Now based in New York City, after 16 years of travel, Jane continues to develop food-and travel-centric content while working on her second book.

She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.

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