THE ULTIMATE PRIVATE CHEF

I have been working as a private chef for fifteen years; working with families, celebrities, high-profile elite, politicians; a vast array of different tiers of society. I have worked with clients in many corners of the world: San Francisco & the Bay area, the Silicon Valley, the Napa Valley, Los Angeles, New York City, Connecticut, the Hudson Valley, Miami, the South of France, Tuscany, and Spain. A big part of the joy of cooking has always been to work with the unique offerings of a specific place or region: relating to the seasonality and locality of ingredients and provisions. Everywhere on our beautiful planet offers a different bounty to work with, and I feel as though this is the most important element in the creation of gourmet food; the ability to have locally sourced fresh ingredients. You will always find me sourcing with local farmers, at farmer’s markets, with local fisherman, or working with was is beautiful at that moment out of your own garden. It is important to create a portrait of a region when you cook a dish, and taste the beauty which was grown in your “back yard.” I have even worked with several clients/ locations to plan and cultivate gardens to enjoy home grown delights! Whether its meals at home with the children, or orchestrating large cocktail parties to impress your friends, I am confident with any scale and style of affair.

THE HIGH SOCIETY EVENTS CHEF: HAUTE CLASSE WEDDINGS, CULTURAL EVENTS, BARMITZVAHS, CELEBRATIONS, & CORPORATE FUNCTIONS

Aside from my private chef work, I also started a Hudson Valley based catering company in 2010, The Beautiful Table, Inc. (www.thebeautifultable.com) The Hudson Valley is a very popular wedding destination, and I have been working since my relocation here with brides and grooms creating magic for their special day. To date I have cheffed over 300 weddings in a multitude of locations, be it opulent mansions, rustic barns, or a beautiful meadows. Every client I work with receives a unique menu which is tailored to their specific culinary loves in tandem with local seasonal ingredients to paint a portrait of the place and event that represents their specific tastes and image. I have an awesome team of chefs, event planners, and event staff that I bring to the table, that I have hand picked over a decade of working in the region.

I have also worked as as an Executive Chef, contracted by several of New York City’s top catering companies. I have overseen parties for thousands of guests, working with teams of hundreds of chefs. The events have included work for important cultural institutions to mega-corporations such as the Museum of Modern Art and the Bloomberg Media Corporation. I have also catered approximately sixty high-society barmitzvahs, as they represent one of the largest grossing revenue streams in NYC catering.

THE YACHT CHEF: UNBRIDALED LUXURY AND OPULENCE ON THE SEAS

I have been doing work for the ultra-wealthy on super yachts since 2011. Originally, it was an option for seasonal work during the dormant season in New England, where I could escape the winter, but it became clear it was its own passion very quickly. Working on yachts is definitely one of the heights of the culinary career, one of the most challenging realms for cooking, and one of the most difficult provisioning puzzles to master. Michelin quality expectations are always present, and the clientele is almost always seasoned on a world-class level, accustomed to the most exquisite tastes in the world. The culinary delights a chef must provide span all cuisines in the world, from sushi to french to middle eastern to rustic italian to latin, everyday needs to be a surprise and exciting as to create the ultimate luxury experience.

THE LIFESTYLE CURATOR: CREATIVE CULTIVATION, THE PRESS, FOOD STYLING, ARTISTIC DIRECTION, & THE CURATORIAL EYE

As I have progressed in my career, I have become increasingly oriented towards beauty. I have several degrees in art history, museum work, and curatorial studies, and this early part of my life has clearly influenced the development of my practice. Presentation and styling has pervaded my consciousness and I have come to understand how important image and design is for my art, the success of my work, and in the cultivation of love and appreciation of my clients. My artisitic eye, meticulous attention to detail, application of brand, and sensitivity to documentary styling has become an important element of my character and business. I have started working with a number of clients to coreograph experiences, events, parties, and food, along with photographers to create fabulous images for editorials and documentary purpose.