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I was born in the room above the kitchen. In fact, I often wonder if the smell of fresh baked bread wafting upstairs filled my infant lungs and began my love affair with great food. My earliest memories of the farm always revolve around food. I remember churning butter with my mother when I could barely reach the handle of the churn and running to the vegetable garden to pull lettuce and vegetables that would be part of the next meal.

Elizabeth Adrienne Clune

Adrienne earned her Diplome D’Art Culinaire with high honors from Le Cordon Bleu College of Culinary Art in Pasadena, California.  She also graduated with First Class Honors from University of Dublin, Trinity College with a degree in Home Economics.

She has worked in some of Los Angeles’ top restaurants, including Michelin award winning Saddle Peak Lodge with executive chef Adam Horton and Savory, Malibu with executive chef Paul Shoemaker.

She has independently catered for hundreds of private clients and taught cooking classes for years both privately and for Beverly Hills High School.

She has been featured in many publications including Victoria, Better Homes and Gardens, Modern Bride, Irish America and Smithsonian, in which, she was referred to as “The Martha Stewart of the Frontier.”

Born on a farm in County Wicklow, Ireland, she is a devoted farmer’s market advocate.

Growing up on the farm was, she says, a culinary feast.  Even as a child, she loved being in the farm kitchen where she watched and learned.  She went on to win numerous culinary awards as a teenager and enrolled in Ireland’s premier culinary establishment, Sion Hill.  

She is a certified culinarian with the American Culinary Federation.