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If you've managed to find yourself here, we're probably on the same page: I live to eat AND want to look and feel my best. How does this 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 took decades to fine tune this philosophy. Surviving cancer as a kid started it all; in the years that followed, I experimented with vegan, |
vegetarian, pescatarian and various elimination diets. After college and a few years in a cubicle on Wall Street, I attended the Natural Gourmet Institute for Health & Culinary Arts, studied plant-based nutrition via the T. Colin Campbell Foundation and Cornell University and worked at cleanse companies, school cafeterias, restaurants, butcher shops and private homes. What really guided my present perspective, however, was three years at a regenerative farm on the east end of Long Island, NY. There, I practiced organic and biodynamic farming methods in the fields and prepared stunning farm-to-table dinners amongst the fragrant rows of heirloom tomatoes. That time was a joy and an invaluable learning experience. When left to her own devices, Mother Nature provides the most delicious, nutritious foods. We just have to get out of her way.
My style is minimalist and rustic; ingredients are simple and given much care and time to transform into dishes that are diverse in flavor, color and texture. I like to let the ingredients speak for themselves and often nothing but just the right application of salt and a squeeze of lemon brings a dish together.
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. For most of 2020, I will be cooking at Cocoon Portugal, a 275-acre coastal farm and yoga retreat center on the Atlantic coast of Portugal. I'll be returning to NYC in November, just in time for holiday bookings.
My style is minimalist and rustic; ingredients are simple and given much care and time to transform into dishes that are diverse in flavor, color and texture. I like to let the ingredients speak for themselves and often nothing but just the right application of salt and a squeeze of lemon brings a dish together.
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. For most of 2020, I will be cooking at Cocoon Portugal, a 275-acre coastal farm and yoga retreat center on the Atlantic coast of Portugal. I'll be returning to NYC in November, just in time for holiday bookings.