Alice Waters(Chef) Bio, Age, Net worth, Daughter, Restaurants

Alice Waters Biography

Alice Waters was born on April 28, 1944, in Chatham Borough, New Jersey is an American chef, restaurateur, activist and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine, which she opened in 1971.

Her dad attended Rutgers University where he graduated as a management consultant and Margaret Waters who was a stay at home mom. Alice graduated from the university of California, Berkeley after transferring there from UC Santa Barbara.

She received a degree in French Cultural Studies in 1967. She brought the style of food preparation to Berkeley, where she popularized the concept of market-fresh cooking with the local products available to her.

Alice Waters Age

She is 78 years old as of 2023.

Alice Waters Net Worth

Waters has an estimated net worth of $ 20 million as of 2023.


photo of Alice’s daughter (Fanny) (1)

Alice Waters Cookbook

To access Water’s Chez Panisse Cafe’ Cookbook visit the following link


In 1971, Waters opened Chez Panisse, From the beginning, the restaurant was a collaborative effort; one notable collaboration was with Jeremiah Tower, who created the recipes that she later published under her name. Tower took the organic ingredients and melded them into a more refined menu.

Chez Panisse was intended to serve primarily as a place where Waters could entertain her friends. Realizing the difficulty in sourcing fresh, high-quality ingredients, Waters began building a network of local farmers, artisans, and producers and continues to source the restaurant’s ingredients through her local network.

In 1984, Waters opened Café Fanny, named after her daughter, a few blocks from the restaurant. Café Fanny, which served breakfast and lunch in a casual, European-café setting, closed in 2012. The Waters mainly focused on the importance of organic farmers. Through Chez Panisse Foundation, the project called “Edible Schoolyard” was organized in order to make an environment for the students to grow their own products.

Stephen Singer Alice Waters

In 1983, with his daughter Fanny in utero, the idea of a working life in the wine business emerged for Stephen Singer. Alice Waters, encouraged Stephen to open a retail store in San Francisco, and Singer & Foy Wines was born. A bottle shop with a wine tasting schedule of global scope, the shop provided ample on-the-job business and detailed wine education.

In serving 15 years as a Board Member and the wine director for Chez Panisse, Stephen was engaged in the ongoing green revolution that it helped spawn.

This motivated him to celebrate the indelible connection between the earth and a gracious table through a variety of pursuits, including César in Berkeley, and Stephen Singer, Olio, an importer and distributor of Italian oils and vinegars.

This entrepreneurial spirit, tethered to a desire to gain an empirical understanding of viticulture and winemaking, led to the creation of Baker Lane Vineyards.

It has provided Stephen the rare opportunity to transform its 15 acres in to a bio-dynamically farmed Syrah and Viognier vineyard with singular terroir. Baker Lane’s mission to produce sustainably grown, exceptional expressions of cool climate Syrah, Viognier and Pinot Noir has drawn on all aspects of Stephen’s experience.

Alice Waters Berkeley

A crew on location in Berkeley to film arguably the city’s most famous current resident wrapped up Wednesday, but not before prompting many neighbors to ask what the big trucks and tents outside her North Berkeley home were doing there.

Alice was being filmed for an episode of Masterclass, an online video instruction series in which writers, actors, and chefs provide tutorials in their area of expertise. Other famous names to have recorded classes include Steph Curry, Dustin Hoffman, Werner Herzog, and David Mamet.

Waters, who in the 10-episode series will be teaching how to “cook beautiful, seasonal meals at home,” joins other celebrated chefs who have recorded classes, including Wolfgang Puck and Thomas Keller.

Film crew on location in North Berkeley this week for a documentary about Alice Waters. Photo: Citizen reporter

Love confirmed that filming took place this week and locations included the chef’s home, the Edible Schoolyard at King Middle School, which Waters founded, as well as her famous Shattuck Avenue restaurant, Chez Panisse. The teaser video for the Masterclass also shows Waters harvesting produce from her garden and shopping at a farmers market.

It’s not the first time Waters, who pioneered the farm-to-table movement, has appeared in the movies. She starred in a 2003 PBS American Master film titled Alice Waters and her Delicious Revolution, and appeared alongside fellow Berkeleyan Michael Pollan in the documentary Food Fight (2008), a look at “how American agricultural policy and food culture developed in the 20th century, and how the California food movement rebelled against big agribusiness to launch the local organic food movement.”

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Alice Waters Ratatouille


  • 1medium or 2 small eggplants, cut into 1/2-inch dice
  • 4tablespoons olive oil, divided, plus more to taste
  • 2medium onions, cut into 1/2-inch dice
  • 4to 6 garlic cloves, chopped
  • 1/2bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • 1pinch dried chile flakes
  • 2sweet peppers, cut into 1/2-inch dice
  • 3medium summer squash, cut into 1/2-inch dice
  • 3ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

Edible Schoolyard

This project started in 1995. Alice created the first Edible Schoolyard in partnership with the principal at a public middle school in Berkeley. As the idea seemed to be a brilliant idea, families, farmers, cooks and artists joined the effort.

Making students participate was key since they had an organic garden which flourished as a rich teaching environment.

Today, Alice Waters’s idea is known as edible education, and that very first program in California inspires and trains educators from across the country – and around the world – to seed and grow sustainable programs in their communities.