Introduction: When you book with us your satisfaction is guaranteed. We have the passion, years of experience & the staffing needed to make your event flawless. We are super flexible and will tailor a menu to suit your tastes. Just let us know what your desire is and we will make it happen. We are not cheap, as cheap is used to describe poor quality, either in addition to a low price, or without reference to price. "Cheap merchandise" means poor quality merchandise. After being a Chef for 25 years I have connections for oysters harvested the same day you enjoy them, American USDA inspected dry shipped meats. Meats that are prime A+ quality including aged beef from 45-80 days. I also have access to grass fed & finished beef raised locally, Scuba dived scallops, line caught day boat fish ( no farmed or drag netted catch here) and produce when is season from upstate organic sustainable farms in CT & the Hudson valley which also boasts some of the best cheese makers in America. So when the occasion is special we are here for you. I'm a Seasoned & New York Times awarded Two Star professional Chef with over 25 years of real world restaurant cooking experience. I owned Risotteria in Manhattan for 17 years, that was the first gluten - free Restaurant & Bakery in NYC. I specialize in multi-course gourmet modern French/American tasting menus. Although I love to cook grandma Italian as it’s what I grew up eating. So I cover a lot of culinary ground. And price points are lower when working in this style. No less tasty or beautiful just less expensive as the ingredients cost less. I’m a culinary instructor at Institute of culinary education and also work with community outreach training 18-24 year olds job readiness skills. Now you can relax in your own kitchen and cook live with me on Zoom. I have a 4 camera set up so you see everything $85 per person/ $425 minimum. ​ When you book a party with us you are in skilled hands. Over the years I’ve been associated with David Bouley, Grey Kunz, Daniel Boulud & Joel Robouchon.