Susana Trilling is a chef, teacher, caterer, author, TV hostess, food consultant and directora of Seasons of My Heart Cooking School and Sazon de Mi Corazon S.A. de C.V., producing gourmet Mexican products. She owned 2 NYC restaurants, a restaurant in Fremantle, Western Australia and has lived in Oaxaca since 1988, where her two sons were born and raised on her ranch outside of the city.
She wrote My Search for the Seventh Mole and Seasons of My Heart; A Culinary Journey through Oaxaca, Mexico to accompany her 13 part PBS series, that ran for 6 years.
She holds classes, hosts TV filming, and special events at her cooking school, a large handmade kitchen under a majestic dome. Susana was the Culinary Director and Culinary Advisor for Rosa Mexicano Restaurants for 4 years.
A renowned authority on Oaxacan cuisine, Susana has filmed and hosted numerous TV programs in addition to her own series including:Two Hot Tamales, Mexico – One Plate at a Time with Rick Bayless A Cooks Tour with Chef Anthony Bourdain, Andrew Zimmern ‘s Bizarre Foods, The Diary of a Foodie, and Jeff Corwin’s series Extreme Cuisine.
She has also been featured on the Discovery Channel, National Geographic, BBC,TNZ, and PBS. Her biography was presented on Food Network Canada’s At the Table With…. Magazine include Travel and Leisure, Gourmet, Saveur, Bon Appétit, Eating Well, Cooking Light, Food Arts, Texas Monthly, and Fortune and various international newspapers. Susana has presented in various Mexican Embassies. In addition to teaching at her own school, she has taught at the Culinary Institute of America Greystone and Instituto Universitario de Oaxaca. She was awarded a Lifetime Achievement Award at the Oaxacan International Food and Wine Festival in 2002 and in 2012 was presented with the Espiga de Oro Award for her work promoting Oaxacan cuisine internationally. She has been featured at many Food and Wine and Cacao Festivals and been a celebrity chef at CIA San Antonio’s annual Paella Challenge.
Susana’s company, Sazon de mi Corazon, SA de CV produces the Seasons of My Heart line of gourmet Mexican food products available internationally in both retail and foodservice presentations. She is a member of Slow Food, IACP, The Mexican Mycology Association and is currently promoting her newest book, titled Milpa From Seed to Salsa, written in collaboration with CEDICAM and others about rural Mixtecan farmers in Oaxaca, their system of growing organically and sustainably and the recipes that result.