Molly Levine
Molly is a chef, writer, consultant, and the founder of Westerly Canteen.
She trained at Alice Waters’ seminal farm-to-table restaurant Chez Panisse in Berkeley, CA, where she developed a deep commitment to seasonality, sourcing, and sustainability that continues to define her approach to cooking and hospitality.
Molly applies 15+ years of hospitality experience to the design, development, and refinement of new and existing hospitality businesses- optimizing systems, spaces, and culinary brand identities for success.
She brings a lyrical approach to menu development, a refined aesthetic sensibility to kitchen buildouts, and a talent for fostering cohesive, supportive teams.
Consulting & Design
Molly is the author of In Season: A substack newsletter where she shares recipes and her style of cooking—guided by what’s available, what’s in season, and what she’s craving.
Molly writes about the broader context of food—culture, place, season, and the realities that shape what and how we eat. Personal essays weave recipes into the rhythms of every day life.
In 2025, Molly released the cookbooklet A Very Good Sauce, which details her five “new mother sauces” along with suggested uses for inspiration.
Writing
Restaurant & Events Chef
Molly has led kitchens from California to Martha’s Vineyard, the Hamptons to the Hudson Valley, where she operates Westerly Canteen.
Guided by a commitment to exceptional ingredients, strong producer relationships, and equitable workplaces, she curates farm dinners, private events, and restaurant experiences at a range of scales, combining thoughtful sourcing with polished execution.