Poached pears in red wine and spices served zabaglione
Oven roasted pork with canelini beans and grilled bell peppers in au jus
Potato leek soup with roasted hamachi mushrooms and truffle oil
Grilled swordfish with vegetables citrus reduction
I am an Architect And artist turned Chef!
My path to becoming a chef was quite a personal one, when I had to drop my career due to cancer. As a cancer survivor, I realized that cooking is also a form of creating and being artistic. I enjoy eating healthy and cooking different types of cuisines. As a Private Chef, I like to share my passion and culinary knowledge with clients and cook great food with simple fresh ingredients.
Prior to becoming a Private Chef I developed my skills at some top restaurants in Chicago, including the Four Seasons Hotel, The Pump Room, The Art Institute of Chicago and George Jewel catering. I have also worked extensively internationally in Italy, Mexico and Romania.