I have been cooking for nearly 15 years in fine dining restaurants and catering kitchens in New York City and Tampa. I can prepare a wide variety of cuisines from around the world, both traditional and modern, and I can accomodate any dietary restrictions or nutritional preferences you may have.
I have always loved food and cooking and being a personal chef gives me an opportunity to create exactly what the customer desires. If they have a very specific palate or nutritional or dietary needs, I love the challenge of coming up with dishes that meet their needs while still being something that could easily be on a restaurant menu with universal appeal. Everyone is unique, but everyone deserves the enjoyment of having a great meal and it's an unbelievable feeling to be able to make that happen.
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We will discuss your food preferences and nutritional/dietary needs and go over some options that I think you would like. I will write a customized menu for you to review. As a new business, we are not requiring a deposit before writing a menu. If you like the menu, we will discuss all the other necessary options and I will write an estimate for services. You can then choose to book us and leave a deposit, and the remainder will be charged the day services are performed.
I graduated from the Institute of Culinary Education in New York City. I am currently an Entrepreneurship student at Hillsborough Community College.
We charge a flat rate for personal chef services that includes shopping, cooking, serving (if applicable) and cleaning. The price is variable based on the amount of food, intricacy of techniques used and if exact portioning is necessary for nutritional information, etc. The price does not include groceries, which will be reimbursed by the client upon receiving the receipts. This enables us to purchase exactly the type of ingredients the client wants. For catered events, we will provide the client with an itemized estimate with prices for each dish, service, disposables, etc. The price will vary depending on the intricacy of technique and price of ingredients needed for the menu chosen, as well as style of service. Cooking classes are priced based on the number of hours and people taking the class.
I have a lifelong obsession with cooking which culminated in me leaving my job as a union bricklayer to attend culinary school in 2006. I then did my externship at JoJo, Jean George Vongerichten's first New York restaurant which was Michelin starred. I went on to work for Todd English, Laurent Tourondel and Mario Batali in New York before moving to Tampa and working under Ferrel Alvarez of Rooster and the Till. From there I worked for the Berns company at Sideberns, Epicurean and Haven until I joined the team at Ichicoro opening locations in Tampa and St. Pete. In 2018, I left restaurants for catering and joined Saltblock Hospitality, working as Chef De Cuisine.