Private chef, based in Palm Beach, Florida
Private chef bringing Mediterranean, nutrition-focused fine dining to your table.
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Caviar, egg yolk gel, chive emulsion
About
I've spent the last ten years building a career around other people's tables — first in banquet kitchens serving over a thousand guests a night, then, for the past eight years, in the private homes of a handful of families who trusted me with all three of their daily meals. Most recently I spent five years as full-time private chef to a family of five in New York, planning fresh, nutrition-focused menus with accommodations for vegan, gluten-free, and allergen-free needs as required, running weekly meal prep, and hosting intimate dinners and events for up to sixty-five guests.
My training runs from a classical French Escoffier kitchen in Switzerland — where I led an international team through two seven-course gala dinners for 70-plus guests — to the Institute of Culinary Education's Advanced Contemporary Cuisine program under Chef Hervé Malivert. I hold a degree in Hotel, Restaurant, and Institutional Management from the University of Delaware.
Every household I work in gets the same things: fresh, organic ingredients sourced with care, food that's as nutrition-focused as it is delicious, and the kind of discretion that comes from years of NDA-compliant work inside private homes. I manage the kitchen, the wine cellar, and the schedule, so the family doesn't have to.
What I cook
Greek and Mediterranean at heart, with healthy, organic, clean cooking, nutrition-focused menu planning, and the occasional molecular gastronomy flourish, plus full vegan, gluten-free, and allergen-free accommodation.
Portfolio
How I work
I'm open to a full-time, salaried private chef position with one family — joining the household staff to manage every meal, the kitchen, and day-to-day coordination.
From intimate tasting menus to celebrations for up to 100 guests, I handle everything from menu concept through table-side service, including wine and spirit pairings for every course. For larger parties, additional kitchen and service staff will be required to support the event.
Fresh, organic meals prepared for the week or cooked to order across three meals a day, with full accommodation for vegan, gluten-free, and other dietary needs.
Kitchen operations, ingredient sourcing, wine cellar management, and household coordination are part of every engagement — I stay flexible for changing calendars, consecutive service days, and occasional weekends.
Career
Full-time chef to a household of five, planning daily menus with vegan, gluten-free, and allergen-free accommodations, hosting events for up to 65 guests, and managing a $100K–150K annual food and beverage budget.
100+ private events for parties of 2 to 100 guests, including a summer cooking for the U.S. Open golf tournament in 2013.
Full-time childcare for UHNW families through a Manhattan boutique agency, including daily meal preparation — the household-integration work that laid the groundwork for private-chef placements.
Large-volume production for banquets of 1,000–1,400 guests at a major Midtown Manhattan event venue, including menu planning and cost development.
Restaurant cook and event coordinator roles that built the foundation: recipe development, portion and cost control, and running events from setup through breakdown.
Training