Chef Bio
Chef Natalie’s culinary experiences started as a child. Her childhood was 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, she found herself in France driven by her childhood recollections. It was is Paris where she further explored her culinary palette, and talents. Graduating from Le Cordon Bleu with a grand diploma in French Cuisine, and Patisserie. Determined to train with the best, she worked alongside famous world-renowned Chefs: Pierre Hermé, Dominique Ansel and Gregory Marchand. Her culinary and Hospitality experience spans 10+ years. Catering and working as a private chef for an elite client base in NYC, Hamptons, CT, and Miami. Clients enjoy the diversity in her multi-cultural dishes from Japanese, Asian, Italian, Mediterranean, Kosher, French, and Fusion.
EDUCATION:
Cordon Bleu Paris
Grand Diplome French Cuisine and Patisserie
Skills:
Fluent in English, Spanish, Italian, and French
Experience:
Kosher Cuisine
Gluten-Free
Paleo
Keto
