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About
As an Executive Sous Chef with seven years of hospitality and fine dining experience and as a father of three children under six, I understand the unique culinary needs of modern families—balancing elevated cuisine with nutritional awareness, familiarity, and flexibility. I am seeking to bring this blend of professional expertise and personal understanding to a private chef role serving a family.
Throughout my career at acclaimed restaurants such as The Musket Room, Cosme, and most recently, The Twenty Two, I’ve catered to high-profile clientele with discretion and excellence. My style is rooted in contemporary American cuisine, enriched by Caribbean and Latin American influences. I excel at crafting dishes that are both sophisticated and accessible, accommodating dietary preferences and creating menus that can evolve with the family’s tastes and routines.
My passion for fresh, local ingredients and wellness is also a shared pursuit in my home. My wife is a Registered Dietitian, and together we deeply value nutritious, seasonal food—an ethos I bring into every kitchen I lead. Whether it’s preparing refined meals for adults or developing playful, healthy plates for young children, I take pride in creating a seamless culinary experience that nourishes, delights, and builds trust.
I’d welcome the opportunity to support your family’s lifestyle through intentional, personalized cooking. Thank you for considering my candidacy—I’d love to speak further at your convenience.
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