About the Chef
  • Specialize in Mediterranean cuisine, emphasizing nutrient-dense, organic, locally sourced, and responsibly produced ingredients
  • Extensive experience supporting health-focused dietary protocols, including Vegan, Pescetarian, Vegetarian, Paleo, GF, DF, Allergens, Juicing, Menopause, Autoimmune, Low Glycemic... 
  • Strong Organizational Skills
  • No highly processed seed oils
  • Managed and maintained multiple kitchens, ensuring healthy/fresh snacks and beverages are consistently stocked
  • Integrating produce from organic garden and farmers markets into daily meal preparation
  • Maintain kitchens in pristine, fully operational condition at all times
  • Morning breakfast service tailored to individual preferences
  • Daily lunches with fresh juices   
  • Dinners with clear storage and reheating instructions for convenience and quality
  • Desserts and breads from scratch, made with pure, unprocessed ingredients
  • Menu planning, budgeting, and execution for large dinner parties, luncheons, and special events
  • Created a warm, welcoming atmosphere, ensuring guests and principals felt relaxed and well cared for
  • Shared recipes and culinary knowledge with guests upon request
  • Sourced health-related resources, proactively problem-solving wellness needs
  • Designed seasonal floral arrangements, primarily using plants from the property or local florists
  • Work quietly and able to "read the room"
  • Collaborated with household staff to ensure environmentally safe, effective cleaning, sanitation, and pest-free conditions 
  • Worked with landscapers to identify pet-safe alternatives
  • ServSafe Certified