Meet Mary Moran of The Silver Lake Kitchen

Today we’d like to introduce you to Mary Moran.

Hi Mary, please kick things off for us with an introduction to yourself and your story.
I didn’t get started in cooking because I wanted to impress anyone or chase trends. I got started because cooking food was where I felt at home. Before culinary school, I was a nanny for multiple families, and one of my favorite moments each day was bringing everyone together at the end of a long, hard day. Dinner created a pause—a sense of calm, warmth, and togetherness that felt deeply meaningful. I saw firsthand how food could shift the energy in a room, soften stress, and make people feel cared for, even when words weren’t enough.
When I entered culinary school, cooking felt surprisingly complete to me. There was a clear beginning in reading a recipe, a middle in the act of cooking, and an end in presenting the dish to my chef. Nothing felt hypothetical—everything I was learning was practical, tangible, and immediately useful. I had always loved art and once thought I would major in art history, but I struggled with how to practically use that knowledge. In the kitchen, I found that same love for art expressed differently. Structuring a plate became another way to create—using color, balance, texture, and intention—only this art could be shared, tasted, and felt.

Early in my career, I was incredibly lucky to work on Gilmore Girls with April Falzone as an assistant food stylist. That experience deeply shaped how I see food, teaching me the importance of visual storytelling and how presentation carries emotion just as much as flavor does. It reinforced my belief that food is nourishment, art, and care. That understanding continues to guide me today—helping me create food that is not only practical and approachable, but also grounding, beautiful, and meant to bring people together.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
My career journey has been shaped as much by resilience as it has by creativity. Along the way, I have faced significant personal and physical challenges that forced me to adapt, rethink my path, and ultimately redefine success on my own terms. Each obstacle asked me to slow down, listen to my body, and find new ways to stay connected to the work I love, even when the original plan was no longer possible.
In my mid-twenties, while working for world-renowned chef Suzanne Goin, I was forced to undergo major back and neck surgery. The recovery ultimately ended my career in restaurants, a loss that felt devastating at the time. Years later, I faced another deeply personal challenge when longstanding childhood dental issues required the removal and replacement of my front top teeth through multiple surgeries. During that period, I even taught a cooking class where my temporary teeth fell out mid-lesson. I continued teaching without them—a moment that was both humbling and unexpectedly powerful. The family in that class responded with kindness and support, reminding me that vulnerability can build connection rather than diminish credibility.
These physical challenges could have easily sidelined my dreams, but instead, they redirected them. Stepping away from traditional restaurant work pushed me toward teaching, mentoring, and creating spaces where food is about confidence, care, and accessibility rather than perfection. The setbacks taught me perseverance, empathy, and adaptability—qualities that now define my work. Rather than ending my career, these experiences deepened my purpose and strengthened my commitment to helping others feel capable, nourished, and seen through food.

Thanks – so what else should our readers know about The Silver Lake Kitchen?
I created The Silver Lake Kitchen because I believe kids are capable of so much more in the kitchen than we often give them credit for. What I want families to know right away is that this isn’t a “watch-and-help” cooking class. In my kitchen, children cook for real. Each child is responsible for their own work, and my role is to guide, support, and encourage them as they build confidence and independence.
I specialize in teaching practical cooking and baking skills that kids can truly use—now and later in life. We focus on fundamentals like knife safety, kneading dough, reading and following recipes, and understanding how food works. I approach cooking as a blend of art and science, where curiosity is encouraged and mistakes are part of learning. There is never pressure to eat anything; instead, the emphasis is on the process. When kids feel relaxed and trusted, they naturally become more curious—and most end up proud and excited to try what they’ve made.
What I’m most proud of is the environment The Silver Lake Kitchen creates. Families often tell me their children feel calmer, more confident, and more capable after class. My brand is built around trust—trusting kids with real tools, real responsibility, and real skills. I want readers to know that what I offer goes beyond recipes. These classes are about giving children a sense of ownership, creativity, and confidence that extends far beyond the kitchen and into everyday life.

Is there anything else you’d like to share with our readers?
In addition to my kids’ cooking classes, I’m excited to be expanding The Silver Lake Kitchen beyond the classroom. I’m the author of The Vita Gang Mysteries: Who Stole Vita D?, a culinary mystery children’s book released in 2025. The softcover book includes bonus educational material that helps kids understand what vitamins do for the body, blending storytelling, nutrition, and curiosity in an approachable way. I also offer adult and family cooking classes on Thursday nights at 6:30 pm, creating a welcoming space for families and grown-ups to cook together, slow down, and reconnect through food. These offerings reflect my belief that cooking is a lifelong skill—and one that’s best shared across generations.

Pricing:

• The Vita Gang Mysteries, Who Stole Vita D? Bonus $16.42
• Adult Cooking Classes $100

Contact Info:

• Website: https://thesilverlakekitchen.com and https://chefmary.co
• Instagram: https://www.instagram.com/chefmarymoran/
• Youtube: https://www.youtube.com/channel/UCiZtiR91GgbMxWDm8ZXQ27g

Image Credits
Savannah Sanabia Only for my headshot holding a tray of cupcakes.