Iwona Rokosz

Michelin-trained, Le Cordon Bleu Paris graduate with fine-dining experience in New York and Paris, freelance private-event experience, and a background serving high-net-worth clients. Strongly interested in nutrition, wellness, seasonal menu development, and balanced everyday cooking, with a discreet, adaptable, and organized approach.

Private Chef | Selected engagements at Freelance Private Events

• Planned and executed customized menus for private gatherings, adapting to host preferences, dietary needs, service timing, and setting.
• Managed sourcing, advance preparation, on-site execution, presentation, and kitchen reset with discretion and attention to detail.

Commis Chef at Per Se (2026-01 – 2026-07)

• Executed refined daily production in a three-Michelin-star kitchen, working with produce, fish, meat, sauces, dressings, and garnishes across service preparation.
• Produced fresh pasta and signature salmon cornets to exacting standards of technique, consistency, presentation, cleanliness, and organization.
• Planned and prepared balanced meals for approximately 50 team members while maintaining precise storage, labeling, rotation, sanitation, and timing.

Commis Chef at Ducasse Baccarat (2025 – 2025)

• Worked directly with seasonal produce, fish, and meat, supporting refined daily restaurant production and composed-dish preparation.
• Prepared sauces, dressings, garnishes, and composed dishes; received and organized deliveries using proper storage, FIFO rotation, and food-safety standards.

Licensed Real Estate Salesperson at Brown Harris Stevens (2022 – 2025)

• Represented buyers and sellers in Hamptons transactions ranging from $2M to $10M in listing price, delivering responsive, discreet, personalized service.
• Managed luxury sales and rental listings end-to-end, including property prep, marketing, showings, and digital campaigns.

Cuisine Diploma in Classical French cuisine, sauce work, butchery, pastry foundations, and plating – Le Cordon Bleu Paris (2024 – 2025)

Culinary Arts Essentials Certificate – Culinary Arts Academy Switzerland (2023 – 2023)

Master of Science Honours in Health Science – University of Edinburgh (2017 – 2021)