FAQs
- What education and/or training do you have that relates to your work?
We are constantly researching new trends, ideas, cuisines, etc via the internet, library, T.V., magazines, etc. We look to create new and creative dishes that are not only flavorful, but healthy! Most of my clients are gluten-free and have allergies. This is what sets us apart from most personal chefs. We will take on any food allergy and diet restrictions. There is a lot of research involved, but it is a great learning experience for everyone involved!
- How did you get started doing this type of work?
I have been in the restaurant industry since I was 14. I worked my way up to executive chef by the age of 28 where I was doing in home fine dining catering events. I thought to myself "Why don't I go do that for a living? It's much less stressful, way less hours and I love to communicate with my clients and see their reactions when they taste my food." I visited Austin two years ago and I was sold. I love this city and everything it has to offer, which is where my business name came from... "cielo su terra" Italian for "heaven on earth". So here I am :)
- Describe a recent project you are fond of. How long did it take?
A couple of months back, a client approached me to do food for a couples bachelor/bachelorette party. At first they wanted a wine dinner. So I created the menu with the wine pairings and two days before the event, they decided they wanted Spanish cuisine with a tequila tasting/pairing... I literally just met a guy in town promoting a fairly new tequila. I arranged getting the three types of tequila and information on how it was made, where and so on. Paired each tequila with a dish I created and pulled it off in time. You can see one of my tequila tastings on my blog. There is a link on my website, culinary creations tab. Check it out!