Personal Chef
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Food for me has always been a lifestyle. A way to connect my hands to the earth and my soul to the world. Since my memories go back, I always sought after stimulation and a way to create. At the age of 16, I got in to my first restaurant - Tramanto's Steak and Seafood where I would "intern" twice a week after school.
A few months later I took on my first paying line cook job under the acclaimed chef, John De Rosies of Inovasi. I worked under his name until I departed for culinary school at the Culinary Institute of America in Hyde Park, New York. After school and paying externships in the Napa Valley Region, my heart was seeking more than the kitchen.
I wanted to see the world. Panama became home for four years with travels also to Israel, Thailand, Vietnam, Hong Kong, and Indonesia. These experiences have shaped the way I look at ingredients and a dish as a whole.
From the specific techniques used in each region to the indigenous flavor profiles. In addition to the kitchen, I am also blessed to live a life on the water, when not cooking, I can be found working on boat or diving below the sea. Whether you would like a meal at home or spending a week(s) on a vessel, I can promise you won't ever go hungry.
Eats, I look forward to sharing my passions, my craft, and life experiences with you.
My professional experience over the last 5 years has been nothing short of exciting, challenging, and rewarding. I have been in estates doing weekly meals for clients, one off dinner parties, and have spent months away at sea on private yachts. Each client and event demands something different.
From the amount of guests cooking for, the preference list/dietary restrictions, and the number of courses. And of course, there is the cooking in a beautiful large kitchen home verse a small boat galley. But at the end of the day, it doesn't matter where I am or who I am cooking for, the same level of professionalism and service is always applied.
I involved myself in the menu development, tablescapes, and cleanup of each dinner. I have worked with direct to client, their assistants, and yacht captains.
My most relevant education was back in 2012 at the Culinary Institute of America. Outside of that, I completed my STCW course at Maritime Yachting Ft Lauderdale last November. I view each event as education however, always learning something I can do better. A recipe that can use a tweaking, service time to be faster, a better way to set up the table, etc.
