Elana Karp earned her culinary degree from Le Cordon Bleu in Paris after completing Teach for America and earning a master's degree in childhood education. Before joining Plated at its founding, she helped develop a school-based food education program for children, and oversaw operations for a specialty school lunch food service. She believes food should be easy to make and delicious to eat, and is best enjoyed when shared.
Suzanne Dumaine trained at the French Culinary Institute in New York. Before joining Plated in 2013, she spent two years as a recipe editor for Cooking Channel, wrote and developed recipes for Serious Eats, Time Out, and the Daily Meal, and cooked at Eataly's La Scuola. She wants to inspire home cooks to become friends with their kitchens.