Appetizer:
Cheesy garlic bread
Almost Aperol spritz
1st course:
Romaine Caesar salad with homemade croutons and Parmesan crisps (no anchovy!)
2nd course
Freshly baked white pizza with garlic oil, fresh herbs, ricotta, parmesan, and mozzarella served with charred broccolini with balsamic (I'll bring my pizza stone!)
Chocolate chip cheesecake with graham cracker crust (I'll bring candles and write happy birthday on the plate)
No-booze bellini
Other Infomation
I'm a Chef who cooks privately in Los Angeles after spending 10 years cooking in restaurants in New York, including Geoffrey Zakarian’s The Lambs Club and Tom Colicchio’s Craft. When I was the chef at Vesta Trattoria, we were named one of Zagat’s top 50 restaurants in New York. When I was the Pastry Chef of a high-end adventure lodge in remote Alaska, I loved making food geared to guests' individual palates and diets. My heart is with Italian cooking, and I make everything from scratch, from pasta to ice cream.
I'm new to the platform, but I love cooking for private events and helping my clients' visions come to life. Please send me a message if you have any questions. Thank you!
