Chef Tilda Marquette

Chef Tilda “Sizzle” Marquette once seared a steak so perfectly that a table of strangers burst into spontaneous applause. She has taught cooking in mountaintop cabins, tiny city apartments, and on a slowly sinking boat. Tilda is the only chef we know who can whisk, lecture, and dodge a runaway stand mixer all at the same time — and make it look effortless.

In Tilda’s kitchen, ingredients come with opinions, and utensils have personalities. She swears her cast-iron skillet is “a little dramatic,” insists all vegetables behave better when flattered, and maintains that a splash of wine belongs in both the pan and the chef. Her classes are breezy, mischievous, and peppered with cooking hacks no one can figure out, but everyone remembers.

When she’s off the clock, Tilda can be found debating croissant lamination technique with pigeons, haunting late-night bakeries, or scribbling half-finished recipes on whatever surface is closest, including the produce section. Her greatest gift? Making even the most nervous cook feel like they’ve been doing this for years — and having an absurd amount of fun while they do it.