Chef Bio
Chef Natalie’s culinary experiences started as a child. Her childhood was filled with beautiful memories triggered by textures, flavors, and scents, toiling with proteins and spices in the kitchen for several hours a day with her father. In her adult years, she traveled the world to discover food through culture. Sometimes hindered by language, food broke the barrier. After traveling the world, her childhood recollections propelled her to France, and it was in Paris where she further developed her culinary palette and talents, graduating from Le Cordon Bleu with a Grand Diplome in French Cuisine and Patisserie. Determined to train with the best, she worked alongside famous world-renowned Chefs, including Pierre Hermé and Dominique Ansel. Her culinary and hospitality experience spans more than a decade, catering and working as a private chef for an elite client base in New York City, the Hamptons, Connecticut, and Miami. Clients enjoy the diversity in her multi-cultural dishes from Japanese, Asian, Italian, Mediterranean, Kosher, French, and Fusion influences.
Education
Cordon Bleu Paris
Grand Diplome, French Cuisine and Patisserie
Skills:
Fluent in English, Spanish, Italian, and French
Experience
Kosher Cuisine
Gluten-Free
Paleo
Ket
