If you look closely at the biography of Divya Gugnani, venture capitalist and entrepreneur in residence at FirstMark Capital LLC, you'll see hints of the Internet startup she's been quietly cooking up for sophisticated foodies. First, she is listed as the CEO of Behind the Burner. Second, she holds a degree from the French Culinary Institute.Behind the Burner, which debuts in public beta Thursday, offers a glimpse behind the scenes of some of the best-known restaurants in New York, from the The Russian Tea Room, favored by toursits, to The Waverly Inn, which is so exclusive it lacks a listed phone number and a Web site. Video clips feature an impressive roster of high-profile chefs, which will soon include Daniel Boulud and Jean Georges Vongerichten, demonstrating their techniques. Membership to Behind the Burner is free in exchange for personal information, including your zip code and age. Members receive discount codes for key ingredients, such as Long Island Crescent Duck from Fossil Farms, featured in the recipe for Spicy Duck Meatballs demonstrated by Harold Dieterle, the first season winner of Bravo's Top Chef. Behind the Burner has raised $500,000 from angel investors. In addition to being the CEO, Gugnani is continuing her life as a VC, investing in companies in the insurance technology, financial services and health services sectors. She serves on the boards of several startups, including Healthplanone LLC, which is backed by FirstMark (formerly known as Pequot Ventures) and Greycroft Partners LLC.In our Behind the Money video interview, Gugnani talks about what it's like to launch a startup in today's economic climate. -- Mary Kathleen Flynn Less