fresh takes on real food.
- Health Supportive
- New Mothers & Children
- Can work with Limited Kitchen
- Enjoy Teaching
- Event Catering
- Breakfast & Brunch
- Desserts & Pastries
Real food is fresh food. I take seasonal vegetables, fruits, whole grains and organic proteins and make them the stars. I love creating unique dining experiences and surprising people with new ways to spin familiar favorites.
I draw major influence from the New York food landscape - what's hot at the Greenmarket and which local purveyors have the best this or that. While classically trained, I have experience with gluten-free, dairy-free, vegan, and vegetarian dining.
Lately, I've been scouring the farmer's market for rhubarb and ramps. My cooking is also heavily influenced by my Astoria neighborhood - there are so many inspiring cuisines to garner inspiration.
I grew up in Central New York, where farmer’s markets were the norm and family dinners a nightly event. While attending college in New York’s Hudson Valley, I ventured to Florence, where I studied Italian cuisine, further sparking my interest in good food.
After moving to New York City and working in financial business development, I followed my true passion and earned my Culinary Arts degree at The Institute of Culinary Education. This lead me to an externship in the Test Kitchen at Every Day with Rachael Ray magazine. I worked with former Top Chef contestant Candice Kumai, providing editorial support for StilettoChef.com and assisting with recipe testing and food styling.
From there, I served as a personal chef at Carried Away, a weekly in-home chef service. I provided 8 customizable dishes for clients for reheating throughout the week. I worked with a lot of wonderful families and busy professionals.
I am currently work as the studio manager & assistant prop stylist at SeeFood Media, a culinary studio and video-production company in the Lower East Side. I've had the privilege of working with culinary greats like Emeril Lagasse, Michael Symon, Judy Joo, Sam Talbot and Bobby Deen.
I also assist with classes and events at The Brooklyn Kitchen. Last year I had the opportunity to work with Spotted Pig chef April Bloomfield for her cookbook launch.
I'm looking forward to working with you!
mint, lemon and real maple syrup
Mezze platter: pita, crudites, hummus, tzatziki, roasted spiced nuts, manchego, olives
Creamy cauliflower soup garnished with seared brussels sprouts and smoked almond
Roasted beets with pistachios, red onion, Greek feta and arugula
Autumn squash with smoked paprika and sage salt
Baby kale salad with apples, toasted pumpkin seeds, sweet potato and maple-cider vinaigrette
Coriander-crusted arctic char with cucumber-yogurt sauce
Lamb meatballs with harissa
Spiced apple galette with salted caramel ice cream
Moroccan Quinoa with Pickled Beets, Red Onion and Chickpeas (photo: K. Hess)
Thai Beef Salad with Ginger Soy Vinaigrette
Roasted Beet Salad with Pistachios and Greek Feta
Asparagus and Goat Cheese Galettes with Caramelized Leeks and Lemon (photo: J. Kang)
Spicy Tofu Bahn Mi, Sriracha Mayo
Vegan Butternut Squash Soup with Cashew Cream
Broccoli and Chickpea Salad with Meyer Lemon Vinaigrette
Pappardelle with Heirloom Tomatoes and Charred Corn
Preparing citrus salad
Spring Radish and Green Bean Salad
Squash Blossom and Mushroom Tacos with queso fresco
Grilled Flatbread Pizza with Heirloom Tomatoes and Arugula
Challah French toast with blackberry compote & mascarpone, maple roasted bacon, sweet potato hash with eggs
Beer and Bacon Braised Chicken with Kale
Honey Sriracha Roasted Brussels Sprouts
Spicy Ahi Tuna Burger
Whole Grain Fennel and Pear Galette (photo: Y. Yi)
Fiddlehead and New Potato Hash with Poached Eggs
Gluten-free socca made with chickpea flour
Purple Potato and Kale Fritatta
Miso-Lime Noodle Bowl with Shiitakes and Bok Choy