Vanessa
Personal Chef
Chef Vanessa’s culinary career began in 2013, where she trained at both the Art Institute of Washington and Stratford University. She began her career as a restaurant line cook and pastry sous chef, and has since transitioned to working in private kitchens where she’s able to interact with clients face-to-face, which she truly enjoys. Vanessa’s food captures the essence of her New York City upbringing and her Caribbean roots, and feels that her cooking can be best described as “love on a plate!”
You have guests coming for dinner, what are you making? Braised Lamb Lasagna
What’s your favorite ingredient to cook with? Aromatics. I love garlic and herbs
What’s your favorite season to cook in and what dish are you making? It depends on the season! In the summer, grilled king fish with lemon and pickled vegetables; In the fall – orange and soy glazed duck