Claire Saffitz - Professional null Speaker
Available

Claire SaffitzSpeaker and Booking Agent Information

New York Times Bestselling Cookbook Author and Former Contributing Food Editor, Bon Appétit Magazine

Speaking Categories

Available for:

  • Corporate Appearances
  • Speaking Engagements
  • Virtual Events
  • Moderated Q&A Sessions
  • Fireside Chats
  • Meet-And-Greets

Claire Saffitz is a professional pastry chef, a contributing culinary editor at Bon Appétit magazine, and a YouTube celebrity. Saffitz has a cult following thanks to her distinctive beautiful stripe of silver hair. Saffitz is a professionally educated French pastry and cuisine chef with a contagious Midwestern charm.

She joined Bon Appétit in 2013 and is now the host of the popular series Gourmet Makes, which gets over 6 million views each episode. Saffitz combines her passion for food and learning in this gastronomically inventive series by aiming to turn our favorite comfort snack items, from Skittles to Twinkies, into culinary creations.

Contact a Speaker Booking Agent to inquire about Claire Saffitz speaker booking, speaking fee details, and availability.

Profile maintained by the Speaker Booking Agency Talent Team · updated August 10, 2026

Claire Saffitz Appearance Fee & Speaker Booking Contact Info

Looking to book Claire Saffitz for your next event? As a New York Times Bestselling Cookbook Author and Former Contributing Food Editor, Bon Appétit Magazine, Claire Saffitz brings a powerful story and engaging presence to corporate events, conferences, leadership programs, charity galas, and special appearances. The speaking fee for Claire Saffitz typically falls within the $30,000 - $50,000 range, depending on factors such as event location, type, and duration. Speaker Booking Agency offers transparent pricing and will provide a detailed quote tailored to your event needs. To check availability, request a quote, or learn more about booking Claire Saffitz, contact Speaker Booking Agency at 888-752-5831 or submit a booking request.

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