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Hayley Stevens is a graduate from the Corso Superiore at the renowned Italian culinary school, Alma, in Parma, Italy. She has experience in kitchens from the north to south of Italy; between Oderzo, outside of Venice under the tutelage of Alessandro Breda, to Licata, Sicily where she worked with Pino Cuttaia at La Madia. Hayley was employed on the Amalfi coast at the 2 Michelin star restaurant Don Alfonso where she spent several years enjoying cooking with fresh products from the fertile Vesuvian land and the nearby Mediterranean sea. 

Hayley was a Chef/Instructor at the International Culinary Center where she taught professional and amateur classes in the Italian Culinary Academy and French Culinary progam. Most recently, she spent six months traveling throughout Western and Eastern Europe to explore regional food and production of extra virgin olive oil and wine. She currently resides in Saratoga Springs, NY where she continues to teach classes on cooking with extra virgin olive oil and manages Saratoga Olive Oil Company. Hayley is fluent in French, Italian and Spanish.