Tailored Chef NYC

When we reach the table, we want food that is familiar, something relaxed. At the same time, we want our palates to be challenged, to keep it interesting. As the Tailored Chef, I have over twenty five years in the business, working in restaurants, hotels and catering companies. Each chef I have worked with has left a lasting impression, helping to shape the culinarian I am today. When creating a menu for a client, I use my notes of a particular dish and transform it into something more genuinely accessible. For example, I once worked with a chef who had extensive experience in global cuisine. He introduced me to Moroccan food. I challenged myself to adapt two of his dishes --- chick pea stew and spiced ground lamb. My interpretation: Moroccan Chick Pea Bruschetta and Lamb Meatballs with Sesame Polenta and Cardamom Tomato Sauce. And the list goes on.