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Dynamic Private Chef with a proven track record at Thomas Grudovich, specializing in customized meal planning and allergy awareness. Expert in recipe development and team management, I consistently deliver exceptional dining experiences while maintaining high sanitation standards. Passionate about culinary creativity, I enhance customer satisfaction through innovative dishes tailored to individual preferences.
Inventive Private Chef accepts criticism with a positive attitude. Skilled at incorporating homegrown vegetables and fruits into creative dishes. Great understanding of allergy and diet restrictions. Adept at planning and developing menus for breakfast, snacks, lunch, dinner and dessert.

Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.

I am a hard working individual with a positive can do attitude. I am used to working in a dynamic environment where quality and adaptability has to be at the forefront of the operation. I am experienced in planning, organising and managing a variety of different venues from private residences to bespoke marquees in remote locations. I am extremely passionate about training and encouraging young people into the catering industry.

I have had over 15 years in the restaurant business and 9 years as a Private Chef. I've never been more dedicated and passionate about producing high quality, creative and innovative dishes for the clients. Together with the clients and food personalities I try to identify the emerging tastes, trends, and flavors that will shape your food experience. I specialize in New American Farm to Table Cuisine but love all cuisines such as Asian, Italian, and Mediterranean.

I have worked from the west coast to the east coast in restaurants such as Café Central (El paso) to Mediterraneo (Federal Hill Rhode Island), Hilton Shulas Steak House and Cascarinos Italian Restaurant. I've studied at The Art Institute of Las Vegas to receive a certificate in Culinary Arts. I've also taken the ServeSafe food handler program which covers five key areas

• Basic Food Safety

• Personal Hygiene

• Cross-contamination & Allergens

• Time & Temperature

• Cleaning & Sanitation
I'am an energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. I work well as a dynamic leader in high-pressure settings and work very well with others.
I'am a Bilingual Private Chef Focused on high standards for taste and quality, highly proactive, and resourceful. I have much respect for my clients and will always go above and beyond. I have extensive experience working with high profile clients and celebrities in a formal home setting. I hold a high level of discretion, loyalty, and integrity for my clients. I'am a Private Chef with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Experienced in Kashrut: Jewish Dietary Laws or Kosher cooking. To keep Kosher one must follow 3 basic rules, you cant eat certain animals, food must be slaughtered in a certain way, and you can't combine milk and meat in the same sitting. I respect my clients religion and dietary restrictions and am there to serve them the best.

I'm organized and creative with the ability to follow directions and instructions. Inventive Private Chef with the ability to accept criticism with a positive attitude. Skilled at incorporating homegrown vegetables and fruits into creative dishes. Great understanding of allergy and diet restrictions (Gluten-free, Dairy-free, Nut-free,etc.) Adept at planning and developing menus for breakfast, lunch, dinner, and dessert.

Mile High Cook

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