Faye Levy spent seven years in Israel and is an honor graduate of the Hebrew University in Jerusalem and Tel Aviv University. She has been a biweekly cooking columnist of the Jerusalem Post for the past two years and the monthly culinary columnist of Israel's foremost women's magazine, At, for the past four years. In both columns, she presents kosher cookbooks in Hebrew that were published by leading Israeli publishers.

Faye Levy has lived and cooked on three continents. She is a "grand diplome" graduate of the famed La Varenne Cooking School in Paris, the author of fourteen cookbooks in three languages, and a three-time winner of the prestigious Tastemaker Award from the International Association of Culinary Professionals. In the United States, Levy's creative dishes have been featured on the covers of America's top cooking magazines. Faye Levy has written articles on cooking for Gourmet, Bon Apetit, and Western Chef magazines. She is one of the few recipe contributors to Gourmet's Golden Anniversary Cookbook, featuring the fifty best recipes in half a century of the magazine's existence. For six years she wrote a highly acclaimed column, "The Basics" for Bon Apetit magazine.

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