I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under Daniel Bouloud. I spent my 20s living, eating and cooking in Paris. Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. Additionally, I have 10 years of private chef experience, collaborations and food styling. I offer private plated dinners, small/large gatherings. I work with locally-sourced, organic ingredients and have experience cooking with vegan, vegetarian, and kosher dietary restrictions as I used to live in Israel in my early 20s. I have knowledge of Asian, Mediterranean, and French cuisines as well as a wide-range of pastry making. I am able to travel in New York area, along with the occasional longer distance travel.