Cooking has been a passion of mine ever since I was a child. Like many families, both of my parents worked and being the oldest child, I started cooking for my younger siblings. I remember the first time I tried to make gravy. I was only twelve years old and didn’t understand the processes, or the science behind cooking. I kept adding more and more flour to thicken the gravy and by the time it actually came to a boil, the gravy was so thick you could slice it into pieces. Encouraged by my initial failures I have been following my passion for cooking ever since. I’ve spent the last twenty-seven years of my life as the Executive Chef of a well-known successful local restaurant in New York.
Consecutively for several years we were voted best Restaurant and best Mexican Restaurant. In April of 1992 I had the honor of preparing a six course authentic Mexican Cuisine dinner for the local Chaine Des Rotisseurs Bailliages (chapter). In June of 1998 one of my most requested recipes was published in Bon Appétit Magazine. However, after working in the industry for over a quarter of a century, I am ready for a change. I still want to pursue my passion for culinary arts, but in a more casual setting. As your personal chef I bring you over thirty years of professional experience and the passion of a lifetime.
After our initial consultation, I will create a custom menu based on your desires and dietary restrictions. All you have to do is pick your favorite entrées, the initial cook date and I’ll handle the rest. From shopping to cleanup and leaving instructions on heating your meals, every aspect of the meal will be carefully constructed so you can relax and enjoy. I specialize in gluten free, organic cooking, as well as many other dietary forms. If you are ready to enjoy the luxury of a professionally cooked and custom meal in the comfort of your own home, please contact me for a complimentary consultation.
*I am a member of the American Personal and Private Chefs Association, a Certified Professional Food Manger, and have a degree in Culinary Arts and Baking.