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If you've managed to find yourself here, we're probably on the same page: I live to eat, but I also want to look and feel my best.
How does that work? With a diet primarily comprised of whole, local, seasonal and organic plant-based foods, animal protein here and there, and a bit of those things that we're told are bad for us, but, let's be honest, make our hearts and palates go pitter-patter. I've found this to be the most sustainable and, subsequently, health-supportive lifestyle. So have my clients. It's taken decades to fine tune this philosophy: I survived cancer as a kid thanks, in part, to food-based remedies. I've been vegan, |
vegetarian, pescatarian and omnivorous. After college, I worked at investment banks and financial media companies before enrolling in the Chefs Training Program at the Natural Gourmet Institute for Health & Culinary Arts and the Plant-Based Nutrition Certificate Program from the T. Colin Campbell Foundation and Cornell University.
Since, I've worked in restaurants, cleanse companies, school cafeterias, pop-up events, hotels, caterers, a butcher shop and private homes--every single experience invaluable. The most significant of all, however, was farming and cooking the fruits (and vegetables) of my labor at two organic farms on the east end of Long Island. It was there that I studied nutrient-dense farming and it's incredible impact on produce quality, prepared stunning dinners in the middle of a farm field, and grew to understand the glory of a sugar snap pea eaten out of hand directly from the vine. As is often the case with experiences such as these, words do not do them justice, so you'll experience it in every dish I set on a dining table.
Since, I've worked in restaurants, cleanse companies, school cafeterias, pop-up events, hotels, caterers, a butcher shop and private homes--every single experience invaluable. The most significant of all, however, was farming and cooking the fruits (and vegetables) of my labor at two organic farms on the east end of Long Island. It was there that I studied nutrient-dense farming and it's incredible impact on produce quality, prepared stunning dinners in the middle of a farm field, and grew to understand the glory of a sugar snap pea eaten out of hand directly from the vine. As is often the case with experiences such as these, words do not do them justice, so you'll experience it in every dish I set on a dining table.
By now, I've honed a unique culinary approach that deliciously and meticulously executes everything from a green juice cleanse to a grass-fed, dry-aged ribeye with herb compound butter. I'm no Bocuse; and, I wouldn't be caught dead tooling around with a sous-vide, but people often say that there's just something special about my food. A client once declared that she could taste the love in it. And, it's true. I just love feeding people.
I offer full and half-day personal chef sessions, intimate events, cooking instruction and various consulting services in NYC, the North Fork and the Hamptons. On a regular basis, I also partner with The Lin Beach House in Greenport, NY to offer 10-seat, multi-course pop-up dinners highlighting local fare. Please check instagram for bookings.
I offer full and half-day personal chef sessions, intimate events, cooking instruction and various consulting services in NYC, the North Fork and the Hamptons. On a regular basis, I also partner with The Lin Beach House in Greenport, NY to offer 10-seat, multi-course pop-up dinners highlighting local fare. Please check instagram for bookings.