Raised in Australia and the UK, Oona was born into a restaurant family – her father was a classically trained Chef, and her mother a Hotel Manager. After completing her schooling and apprenticeship as a Chef at the Royal Pavilion Hotel in Kent, England, she opened her first restaurant at the age of 20. Throughout her career, Oona has held progressively elevated roles with nationally recognized restaurant chains, ultimately leading Culinary and R&D with companies such as: Dave & Busters, On the Border, TGI Friday’s, Pepsico, and Kellogg’s Away From Home. Oona’s many accomplishments at these restaurant chains and food companies paved the way for her to receive the Menu Masters “Chef Innovator” Award by Nation’s Restaurant News in 2004 - she was also the first female chef to be awarded in this category! Oona has been recognized as one of the “Top Fifty Culinarians in America” by Nation’s Restaurant News Magazine in 2003 and has been a featured Chef in promotions for: California Raisin Board, Idaho Potato Board, National Turkey Federation & Frank’s Original Buffalo Sauce.
Oona Settembre
Executive Chef
Company
Kellogg's Away From Home
