If you’ve managed to find yourself here, we’re on the same page: I live to eat and want to look and feel my best. How does it 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, 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 started it all. As a teen, I experimented with different diets and health regimens. 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 followed, along with experience in restaurants, juice bars, and teaching at NGIHCA’s public school. What really guided my present perspective however was working at regenerative farms on the east end of Long Island. In the fields, I practiced biodynamic farming methods; at night, I prepared stunning farm-to-table dinners. That time was a joy and an invaluable learning experience. When left to her own devices, Mother Nature gives us the most delicious and nutritious foods—we just have to get out of her way.

Photo Credit: David Benthal

Since then, I’ve split my time between New York City and the East End, focusing on private/personal chef work, events, and consulting projects. One project took 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 wood-fired oven, while refining sweets made with local fruit and indigenous grains. Beyond Portugal, I’ve studied the culinary arts in Paris, Tuscany, the Balearics, Provence, Northern California, and most recently Sicily at Anna Tasca Lanza, the renowned food and cultural center outside Palermo. Each of these experiences adds a vital layer to the melting pot that defines my culinary approach.
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So, what does this look like at the table? I invite you to visit the gallery page and 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 with our mouths. Expect dishes that are diverse in flavor, color, and texture, composed with a discerning eye. Service is casual and unhurried, though for formal events or those with time constraints, professional waitstaff is available to ensure a seamless, white-glove experience.

I offer personal/private chef engagements, intimate events, cooking instruction and consulting services in New York City, the North Fork and the Hamptons. Remote services and other locations are considered on a case-by-case basis. For any inquiries, please email me directly at [email protected] or DM me on instagram at @meghuylo. I do my best to respond within 24 hours.

​Looking forward to working with you!