Shayna B Finman is a chef and food justice educator based in NYC.

Chef Shayna worked at L’espalier under James Beard award winning chef Frank McClelland, as well as at Ditmas Kitchen & Cocktail under Top Chef alum Alex Reznik. She has been privileged to stage at some of the best restaurants in the country, including Blue Hill Stone Barn, Eleven Madison Park, and Per Se. Chef Shayna has cooked for organizations including Hadar, Hazon, Eden Village, AJWS, SVARA, JCC, The Jewish Farm School, Kehillat Romemu, Hillel, Resetting the Table, and The David Oved Retreat Center, as well as for private families in Jerusalem, NYC, and LA.

Shayna trained at Le Cordon Bleu, she also holds a Scholar Circle Certificate in Rabbinics from the Drisha Institute, and an undergraduate degree in Business.

Prior to becoming a chef, Shayna worked in Jewish communal leadership. Her areas of expertise encompass Niddah practices, Kosher laws & ethics, the intersection of feminism & religious thought, and dignity in aging.