- Tomatoes in Union Square
- Lamb Bucco, Polenta, Minutina
- Scallops, Beet Salad
- Pork Chop, Apple Onion Relish
- Chocolate Mousse
- Flat Iron Steak, Pico de Gallo, Garlic Greens
- Avocado Tomato and Raw Zucchini Salad
- Me watching myself compete on Chopped!
My Cooking Style
Clients hire me because my cooking is local, seasonal and when possible organic. My food tastes amazing and is good for you.
I shop at the union square farmer's market three days a week. I am in constant search of the best ingredients. Being a Chef is an adventure in constant learning and tasting! You can check out my Twitter @redclogchef, Instagram @redclogchef, Facebook Red Clog Kitchen, or vist my website www.redclogkitchen.com
My Culinary Experience
I have cooked for what feels like my entire life. My family had a garden and we shopped at the farmers market every Saturday. We also went to the fish market, butcher and my favorite—the bakery. We’d eat the middle out of the hot Italian bread before we even got home. Food is love and coming from an Italian family it is more than love—it’s life. Becoming a chef was a natural extension of who I am.
I have my bachelor’s in Culinary from Johnson and Wales University in Providence, RI. I also have my Master’s in Food Management from New York University. In 2011, I completed my certificate in Holistic Health Counseling at the Integrative Institute for Nutrition.
I’ve worked in kitchens in NYC, Boston and San Diego. In 2009, I made the shift to private cheffing, after working for the non-profit organization C-CAP. I have been teaching at ICE since June, 2011.
I started Red Clog Kitchen in June 2011. RCK is built around my passion for cooking, events, and teaching. I look forward to working with you and making your life more delicious.
My Three Favorite Ingredients
Local, Seasonal and Organic
A Menu I Once Served 4000 People
Each meal is so special, food brings us together; it celebrates a birthday, an engagement, a holiday. Each meal is unique and each menu is designed to celebrate that uniqueness. That being said, some of the most fun I have had in cooking for clients has been creating Mexican Feasts and the David Chang Bo Ssam dinner. The largest event I did when when I was the Banquet Sous Chef at the San Diego Marina Marriott, we did a Pirates of the Caribbean party for 4,000! For a sample menu please send me a message!
Tomatoes in Union Square
Pork Chop, Apple Onion Relish
Avocado Tomato and Raw Zucchini Salad
Lamb Bucco, Polenta, Minutina
Scallops, Beet Salad
Flat Iron Steak, Pico de Gallo, Garlic Greens
Me watching myself compete on Chopped!