THE CHEF DIARIES
personal chef
Services
Weekly Meal Delivery
Step away from the cycle of packing lunches, meal planning, cooking, and cleaning.
Our rotating menu offers prepared breakfasts, lunches, dinners, snacks, and desserts, allowing you to customize each order based on dietary restrictions, portions needed, and desired meal types. Simply choose your meals, and we’ll take care of the rest.
Personal Chef
Whether it’s a girls weekend away, an anniversary dinner, or a big BBQ bash, we bring a thoughtful, elevated approach to every occasion.
Together, we’ll design a menu inspired by your event, with service ranging from family style and buffet to passed hors d'oeuvres and fully plated dining.
Private Events
Personalized meals, prepared in your home, without lifting a finger.
We curate menus around your preferences, taking care of every detail, leaving you well fed and with a clean kitchen.
Sample Dishes
Eaton Mess
Pillowy meringue, whipped cream, lemon curd, and seasonal fruits
Salmon Belly
Miso-glazed salmon belly atop sautéed dandelion greens and pickled daikon
Seared Scallops
Cauliflower puree, fried cauliflower and capers, golden raisins
Calabrian Chili Vodka Sauce Classic pasta a la vodka with a funky kick and lots of parm
Spirulina Breakfast Bowls
Yogurt or smoothie base, toasted coconut, chia and flax seed, whipped coconut mousse
Duck à la Cherry
Orange and cherry roasted duck with roasted mushrooms and leek stuffing, cherry reduction to finish
Bitter Citrus
Endive and radicchio with seasonal citrus, honey vinaigrette, pickled shallots, and blue cheese crumbles
Trout Toast
Smoked trout on toasted brioche with a lemon aioli and micro greens
Fried Chicken
Skewered buttermilk fried chicken bites, pickles, homemade ranch
Background
A.A Culinary Arts
The Culinary Institute of America
2012 - 2014
B.A Hospitality and Business Management
The Culinary Institute of America
2014 - 2015
After working front of house and as a prep chef throughout high school, I was lucky enough to have the opportunity to study at the Culinary Institute of America. Hyde Park, New York, was my home for the next four years.
After graduation, I worked in every type of restaurant, assisted with high-end cooking classes, helped open two food trucks, managed a restaurant or two, and hosted pop-up dinners on occasion. These adventures took me around the world, having worked and cooked in Italy, New Zealand, Minnesota, Rhode Island, Connecticut, and now, Western New York.
Today, this experience shows up for each client, creating unique but approachable food for their everyday or just those special occasions.