Libbie Summers first earned her culinary chops below deck as a chef on private yachts—honing her cooking skills under extreme weather and guest conditions. Today, Summers is the artistic director of her own lifestyle brand, A Food-Inspired Life, where the beauty of food serves as the inspiration for film production, product design and events. Summers is an award-winning producer of imaginative lifestyle content for clients in print, digital and film media. Her work can been seen North and South of the equator for Paramount Pictures, The OWN Network, Condé Nast Traveler, Bon Appétit, Huffington Post, Vogue, Better Homes and Gardens, Elle, People, Garden and Gun, Redbook Magazine, Food Network Magazine and both the livings –Southern and Country.
Summers is the author of three books: The 2014 Indie Award winning Sweet and Vicious –baking with attitude (Rizzoli, 2014), Brown Sugar (Short Stack Editions, November 2014) and the NY Times notable book, The Whole Hog Cookbook (Rizzoli, 2011). She is a two time IACP winner: Best Single Subject Food Video for 20 Creative Pie Crimping Techniques in 120 Seconds and Best Food Blog for Salted and Styled (co-created with photographer Chia Chong).
As one who wears many hats, Libbie also serves as the Creative Culinary Director of Terra’s Kitchen –an innovative meal delivery service sending healthy farm-fresh ingredients and fresh-prepped recipes to subscribers in an eco-friendly manner.
Summers lives in Savannah, Georgia, with one husband, one son, and one opinionated-dog who is lobbying for her own Instagram account. She maintains her body and body of work are both food inspired.
Libbie is available in a variety of capacities including:
- Appearance and speaking engagements for non-profit, corporate and other events
- Brand ambassador
- Imaginative video, digital media and print media conception and production
- Guest Writing opportunities
- Food and prop styling for print, video and film
- Recipe development
- Event design and production
Libbie is represented by LBH & Co.
For booking or media inquiries please contact: