If cooking is an art and baking is a science, Natasha MacAller is a pastry chef who flawlessly dances in both worlds. A former professional ballerina, Natasha known as the “DancingChef” brings the same diligence and precision to the kitchen as she did to dancing. Many people think they’re world’s apart - from ballerina to chef – but to Natasha, they are both performance arts, creative disciplines that demand dedication and hours of painstaking practice.
She challenges herself constantly, and delights in creating new cooking or taste sensations and designing “First and Last” dishes and retro cocktails. Tash divides her time in Los Angeles, London and New Zealand teaching cookery, restaurant consulting and writing. She teaches her elegant comfort style of starters, desserts and drinks in the states and abroad, including at Haagen-Dazs International, Pru Leith’s in London and The Culinary Institute in Kerikeri, New Zealand.
Natasha’s first cookbook, "Vanilla Table: The Essence of Exquisite Cooking from the World's Best Chefs," released in the UK March 2015 and USA April 2015 and Australia July 2015. (Jacqui Small, publisher, UK). With the help of 33 international chefs, who have each contributed their own dazzling recipe to this landmark cookbook; the genesis lies in a Tongan vanilla plantation that began life as an aid project. International chef consultant Natasha has created a truly global compendium of vanilla expertise, showcasing this most exotic and yet everyday spice in over 100 vanilla dishes, sweet and savory, beautifully photographed by Manja Wachsmuth.
Natasha is currently working on her next cookbook “Spice Heroes-unlock the power of spice for health, happiness and flavour” with UK publisher Jacqui Small (Fall 2016 release) and photographer Manja Wachsmuth. Natasha is currently collaborating with Chef Anne Conness’ new restaurant: Sausal Nuevo Rancho Cuisine, El Segundo (just moments from Los Angeles International Airport), opened September 8th, 2015.
Member of Women Chefs and Restaurateurs (WCR), Les Dames D’Escoffier (LEDI), International Association of Culinary Professionals (IACP) and New Zealand Chefs Association.