Mina
Personal Chef
Chef Mina holds a Grand Diplôme in Cuisine and Pâtisserie from Le Cordon Bleu. Her classical training led her to Michelin starred kitchens across London, Belgium, and New York, where she developed a deep respect for precision, seasonality, and beautifully balanced flavors that continue to shape her work today. Mina’s transition into private cheffing brings restaurant level technique into the comfort of her clients’ homes where she creates bespoke weekly menus with food that feels elevated yet warm and personal. She is currently training at the Institute for Integrative Nutrition, expanding her focus on holistic wellness and the role food plays in long-term wellbeing.
You have guests coming for dinner, what are you making? I love everyone gathered together, passing plates and lingering over the meal. A slow roasted lamb or grilled chicken might anchor the table, served with fragrant rice, seasonal vegetables, warm bread, and a bright lemony salad and fresh herbs.
What’s your favorite ingredient to cook with? Olive oil. When it is high quality, it transforms even the simplest dish.
What’s your favorite season to cook in and what dish are you making? Anything in the Spring, when fresh ingredients naturally shine and speak for themselves.