about the chef
Growing up in New York my passion for cooking began at an early age, helping my mother and grandmother in the kitchen and my grandfather in his vegetable and herb garden. I could often be found happily munching on his home grown tomatoes and radishes. I have lovely memories of rolling pie crusts with my grandmother and filling them with my grandfathers fresh strawberry rhubarb jam or balancing on their rickety old step stool to peer into a vat of pork and sauerkraut. An early indication of my love for all things culinary!
As I grew older my passion developed and matured. I traveled extensively throughout the United States, Europe and Asia, exploring different cuisines, which inspired and enhanced my skills. Most recently I discovered the joys of southern cooking, delving into the Cajun and Creole cuisines of my home in Southern Louisiana.
My culinary training continued when I attended the Louisiana Culinary Institute in Baton Rouge, studying the master sauces, honing the patience needed to make a perfect consomme and whipping up a fluffy, light French omelette. I am now an American Culinary Federation Certified Culinarian. I am also certified in sanitation and nutrition through the National Restaurant Association.
It gives me great joy to cook for others and I focus my efforts on planning meals that are not only creative and delicious, but also well balanced. My personal chef services allow me to share my passion for food and culinary by bringing the flavors I love into other people’s homes so they can share delicious meals with those they love.