Henri Lipton is a Chef Educator with The Sylvia Center. Originally from Northern California, he is passionate about how home cooking connects people to their food, their communities, and the planet. Henri has cooked in some of the country’s most respected kitchens, including Chez Panisse in Berkeley and Blue Hill in New York City. Before joining The Sylvia Center, Henri led partnerships and recipe development at Norwich Meadows Farm, helping bring farm-fresh ingredients from the field to the table. He now brings that experience into the classroom, supporting students as they build practical cooking skills and a deeper understanding of where their food comes from. Outside the kitchen, Henri is a fiction writer and editor with an MFA in Creative Writing from Columbia University, and he lives in South Brooklyn. His favorite kitchen tool is a spoon—because tasting is always part of the process.