Private Chef Marc-Anthony Dover, NH, United States

Pastry chef. Culinary connoisseur

Unless I've made it before it's very experimental with a lot (maybe too much) research before hand. I like to execute my cooking like I do my baking, precise and to the point. I have a lot of Italian influences so those certainly come out.

I've been in professional kitchens since I was 14. My dad is 2 generation Italian so we cooked a lot when I was younger. I have a degree in Baking and Pastry arts, I've worked in a bakery and 2 high end hotel/resorts. I am currently the pastry chef of Demeters Steak House in Portsmouth.

American, Europe, Italian