Rhoda Boone

Rhoda Boone has an extensive work experience in the culinary industry. Rhoda began their career in 2003 as an Art Associate for Vanity Fair, Condé Nast Publications. In 2006, they became a Producer for Mark Seliger Studio. In 2009, they became self-employed as a Food Stylist and Recipe Developer. In 2010, they worked as a Line Cook for Terroir. From 2014 to 2022, they worked for Condé Nast as a Food Director for Bon Appetit and Epicurious, and then as a Food Director for Epicurious. Rhoda is currently working as a Culinary Creative Director for Made In.

Rhoda Boone attended The French Culinary Institute from 2009 to 2010, where they earned a Grand Diploma in Classic Culinary Arts. Rhoda also attended Washington University in St. Louis from 1997 to 2001, where they obtained a Bachelor of Fine Arts in Photography.