Trill Cooker

Experienced Private Chef whose culinary prowess has graced the tables of celebrities and TV screens. A background rooted in the finest culinary traditions, with a passion for the culinary arts and preparing meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking various cuisines. Great understanding of allergy and diet restrictions. Adept at planning and developing menus.

Private Chef - Exclusive Private Family Client - NYC & Hamptons

(2024-12 - 2025-09)

Seasonal position

• Serve as full-time family chef for high-profile clients, curating seasonal menus tailored to dietary preferences and lifestyle needs.
• Prepare daily meals and host elevated dinner experiences for both family and distinguished guests.
• Oversee staff meals, ensuring consistency, efficiency, and high standards of quality.
• Source premium ingredients locally and sustainably from NYC and Hamptons purveyors.
• Maintain confidentiality and discretion while delivering a luxury dining experience.

Private Chef - Alex Rodriguez (MLB)

(2018-01 - 2024-12)

• Prepared high-volume meals for social and professional gatherings held at private residences.
• Developed menus keeping in deep consideration nutritional aspects yet desirable gourmet flair.
• Managed grocery buying, stock maintenance, and inventory management at main residence and during travel.
• Prepare healthy, fresh, and seasonal organic food breakfast, lunch, and dinner.
• Coordinated menus and supervised events for large-scale parties.
• Implemented and maintained excellent service to achieve guest satisfaction.

Private Chef (Seasonal) - Jane Buffet - East Hampton, NY

(2024-07 - 2024-09)

• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.

Private Chef - Jennifer Lopez (Singer/Actress)

(2018-01 - 2021-04)

• Prepared high-volume meals for social and professional gatherings held at private residences. Prepared healthy, fresh, and seasonal organic food breakfast, lunch, and dinner.
• Developed menus keeping in deep consideration nutritional aspects yet desirable gourmet flair.
• Managed grocery buying, stock maintenance, and inventory management at main residence and during travel. Coordinated menus and supervised events for large-scale parties.
• Implemented and maintained excellent service to achieve guest satisfaction.

Private Chef - Eataly

(2016-01 - 2018-01)

• Collaborated on recipes and menus focused on Italian authenticity, seasonality, and high-quality ingredients
• Reviewed financial information such as sales, costs, and labor, to ensure adherence to budgets
• Managed kitchen team and restaurant staff.

Executive Sous Chef - La Marina - New York, NY

(2015-03 - 2016-10)

Seasonal

• Developed 5 course tasting menus for the supper club every week. Represented La Marina at Forbes events, Food & Wine, and Breeders Cup.
• Collaborated with the management team to create special event menus, catered to diverse clientele and dietary preferences.
• Developed and managed the kitchen budget, focusing on cost-effective procurement and utilization of resources.

Sous Chef - NYP Greenberg South - New York, NY

(2013-02 - 2015-12)

• Collaborated closely with dietitians and medical staff to ensure all meals complied with medical dietary requirements and health guidelines
• Designed and implemented diverse, nutritious, and appealing menus tailored to individual patient needs, including low-sodium, gluten-free, diabetic-friendly, and heart-healthy options.

Sous Chef - David Burke - New York, NY

(2012-01 - 2013-12)

• Implemented and maintained quality control procedures, including taste testing and regular kitchen audits.
• Planned and executed catering services for private events, ensuring timely delivery and exceptional quality.

Sous Chef - Deutsche Bank Group - New York, NY

(2007-03 - 2012-11)

• Mastered advanced cooking techniques and methods under the mentorship of a Michelin-starred chef, incorporating precision and innovation in dish preparation.
• Created daily menus of all types of cuisines, using fresh seasonal ingredients. Preparing every dish from scratch.

Chef De Tournant - Ouest Restaurant - New York, NY

(2003-06 - 2007-10)

• Intern turned Tournant, worked with prep cooks and sous chef in the morning. Prepped all mise en place for dinner service.
• Perfected the art of plating, ensuring each dish is aesthetically pleasing and meets the visual standards of fine dining.

Diploma - Culinary Arts and Management - Art Institute of NYC (2002-01 - 2002-01)