Private Chef Clark Philadelphia, PA, United States

No matter if it is comfort food or fine dining, it always comes down to having and highlighting the best ingredients

Simplistic. I prefer to highlight the ingredients in a elegant manner. I want the food itself to be the star, not over the top techniques that take away from the ingredients themselves.

I have been cooking in a range of kitchen styles for over 7 years and have a degree in Culinary arts from The Culinary Institute of America, as well as a bachelors in agrogastronomy from Sterling College.

American, French, Italian, Mediterranean, Terroir