Signature dish:
Honestly I can make anythingI am very high skilled chef with a diverse pallet. I have cooked and worked at Nobu in Chicago, and jaleo by Jose Andres. I love cooking for people and seeing how happy they are with my food is the reason I started being a private chef. I am extremely passionate about what I do, and can adapt to any cuisine. I have background in japense, Italian, Spanish and fusion! I did an event with Jose Andres at jaleo as well. I also have been a private chef for many years in my culinary background, I can accommodate to dietary restrictions and trying to just eat healthy delicious food.
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