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? Over a decade of professional cooking experience and a lifetime of study have proven what everyone’s Nonna has always known: a diet comprised of whole, local and seasonal 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—are the keys to good health and delicious food.
 
It's taken decades to fine tune this philosophy—surviving cancer as a kid was a segue into health & wellness. After college and a few years at an investment bank, I attended the Natural Gourmet Institute for Health & Culinary Arts’ Chefs Training Program. Certification in plant-based nutrition and stints at restaurants, cleanse companies, juice bars and a teaching gig at NGIHCA’s public school followed. What really guided my present perspective however was exiting the trendy New York culinary scene and spending three seasons at a regenerative farm in Amagansett, NY. In the fields, I practiced biodynamic farming methods by day and prepared stunning farm-to-table dinners under the stars by night. That time was a joy and an invaluable learning experience. When left to her own devices, Mother Nature provides the most delicious, nutritious, and beautiful foods. We just have to get out of her way. ​​

Photo Credit: David Benthal

Forever changed after those three years, I decided to split my time between NYC and the Hamptons and focus on private chef, events and consulting projects. One project in particular sent me to Portugal where I oversaw the kitchen of a farm retreat and B&B on the Alentejo Coast. There, I served local fish and Roman-style pizza from our outdoor wood-fired oven and honed in on sweets made with fruit and indigenous grains from nearby farms. In addition to Portugal, I’ve studied the culinary arts in Paris, Tuscany, the Balearics, Northern California and, most recently, Sicily, at Anna Tasca Lanza, the iconic food and cultural center outside Palermo. Each experience is a vital ingredient to the melting pot that is my culinary approach. 

So, what does all of this look like at the table? I encourage you to visit the gallery page, as well as my Instagram profile for a taste. My style is minimalist, yet considered. I have no interest in tweezers or foams, but I do believe we eat as much with our eyes as we do our mouths. Expect dishes diverse in flavor, color and texture composed with an artful eye. Table service is informal and unhurried. For formal events or those with time constraints, professional waitstaff is available to ensure your event is executed with a white glove.
 
I offer private chef engagements, intimate events, cooking instruction and consulting services in New York and the Hamptons. Remote services and services in other locations are considered on a case-by-case basis. For any inquiries, please email me directly: [email protected] or DM me on instagram at @meghuylo. I do my best to respond within 24 hours. 

Looking forward to working with you!