You have worked in some famous restaurants in New Orleans and elsewhere, why make the switch to private chef/caterer?
I love the hands-on approach of building personalized menus and events with clients. On any given event, I’m hand picking the ingredients and cooking most things from scratch. Interacting directly with the clients and getting instant feedback is such an amazing experience for a chef.
How would you describe your training and cooking style?
I am a classically trained French chef, plus I’ve lived in the Virgin Islands and for 12 years in New Orleans. This has allowed me to dive into local cuisines and work my style with local dishes. I infuse both fine and casual dining with influences of Southern, French, Italian, Asian and Caribbean cooking.
What kind of events have you catered?
I have catered intimate dinner parties and a wedding for 150 people.
What are some of your favorite dishes?
I love cooking everything! To name a few I’d say: Duck Andouille Gumbo, Potato Wrapped Drum and Rum Soaked White Chocolate Bread Pudding with Praline Ice Cream.
What kind of events work well with a private chef?
Any event at a house or rental property – like a dinner party, rehearsal dinner, birthday party; any event which can benefit from personalized cooking.
Is there anything else you’d like to share?
I really love cooking and my clients. I am really blessed for the opportunity to cook in this great city for amazing people.
Oy Vey Catering