Private Chef Samuel NY, United States

Private Chef creating elevated, flavorful experiences tailored to every client.

My cooking style is rooted in fine dining technique, with a focus on clean execution, balanced flavors, and refined presentation. I draw inspiration from Mediterranean and modern American cuisine, while incorporating global influences from my professional experience in diverse kitchen environments. Having trained in high-level restaurants, I emphasize precision, consistency, and the use of high-quality ingredients. At the same time, I believe food should feel approachable and tailored to each client, whether it’s an elegant multi-course experience or a relaxed, family-style menu. My goal is to create dishes that feel elevated but natural—combining restaurant-quality standards with a personalized touch that fits the setting and occasion.

I’m a professionally trained chef with a strong background in fine dining, luxury hotels, and high-volume kitchens in New York and Houston. My experience includes working in Michelin-level environments such as Ai Fiori and Marea, as well as luxury hospitality at The Mark Hotel under Chef Jean-Georges.  Throughout my career, I’ve progressed from line cook to executive leadership roles, including Executive Sous Chef and Executive Chef, where I managed kitchen operations, developed menus, controlled food and labor costs, and led teams of up to 25 staff members.  I’ve also worked in large-scale food production environments, overseeing the preparation of thousands of dishes weekly while maintaining consistency and quality standards.  Today, I bring that same level of discipline, organization, and attention to detail into private chef services—creating personalized dining experiences that reflect both high-end technique and a client-focused approach.

American, Asian, Caribbean, Eastern Europe, Europe, French