Veronica Spera

Photo of Veronica Spera
Boulder, CO
Johnson & Wales University, Denver
Hand Made Pasta, Air Fryer Recipes, Grateful Dead
  • Veronica has an extensive background in culinary arts and food media.
  • She has worked at restaurants in Boulder, Denver, and New York City and studied pasta production in Bologna. After years of working in hands-on culinary operations, Veronica got involved in food media working for publications such as Bon Appétit, Food & Wine, and New York Times as a food stylist and culinary producer.
  • Veronica has a knack for putting her expertise in food to paper and she enjoys doing so!


Veronica has been a contributing recipe editor for clients such as Food & Wine, Food52, Boursin, and Green Giant. She also works as a menu and restaurant consultant. Veronica has a deep rooted knowledge for Northern Italian cuisine, and she has studied fresh pasta making extensively.


Veronica has a BA in culinary arts and restaurant management from Johnson and Wales University Denver.
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