Diane Forley's innovative cooking and entrepreneurial spirit has established her as a leading woman chef of New American Cuisine. As chef/owner of Verbena Restaurant and Courtyard Garden in New York City, Diane developed seasonal menus grounded in locally grown produce from the nearby Union Square Greenmarket. Later, she developed Verbena Foods, a take-out annex of her restaurant, to offset the lack of healthy food to-go options in the neighborhood. Her boutique wine bar, Bar Demi, anticipated the proliferation of wine bars dotting the sidewalks today. More recently, Diane compiled her favorite fruit and vegetable-inspired meals from Verbena for her cookbook, Anatomy of a Dish.

Diane is currently working as a chef consultant, offering her expertise as a culinary spokesperson and food innovator. Her clients include restaurant professionals, magazine editors, nutritionists and aspiring cooks.