​I’ve spent the past 10 years working in fine dining restaurants and the last three years combining my love for cooking and travel by working as a private chef.  This allows me to use higher quality ingredients, work closer with the guest and customize menus that best fit my their individual events.

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Standards I set in the kitchen

 

*Organic Produce 

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*No Seed Oils

 Instead we cook with olive oil, avocado oil, coconut oil, butter & beef tallow.

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*No Processed Sugar ​

What we use; honey, maple syrup or raw organic cane sugar.

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*Grass Fed Beef 

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*Non Toxic Cookware​​​

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Providing my clients with a healthy meal and a memorable experience!