Private chef · NYC & Brooklyn
A Venezuelan-trained chef cooking private dinners, recipe development, and corporate cooking classes in New York City.
Latin American point of view, classically trained, comfortable in any cuisine. Twenty years of menus, magazines, and live-fire cooking — now bringing that to your kitchen, your team, or your brand.
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Services
A private chef for your home, a recipe developer for your brand, a teaching chef for your team. Same care, calibrated to the room.
For your home
Bespoke menus for dinners, fundraisers, and milestone events in your home, from intimate six-tops to seated thirty-person evenings. Latin American technique with a global palette — happy to cook the cuisine you and your guests want. NYC, Brooklyn, and the tri-state area.
What’s included
For your brand
Recipe developer, food stylist, and on-camera chef for food, beverage, and lifestyle brands. Seven years writing technique columns for Bienmesabe magazine; three years as showroom chef for OSTER and MABE across Latin America. Bilingual content for Spanish- and English-language audiences.
What’s included
For your team
Team building cooking classes and corporate culinary experiences in NYC — arepa workshops, paella parties, Latin small-plate evenings, and technique-focused classes for any cuisine. Drawing on a decade running curriculum at Venezuela’s largest cooking school. Great for Hispanic Heritage Month, holiday parties, and team offsites.
What’s included
The work
Brownstone dinner parties, NYC street paella, Brooklyn backyard live-fire, and the kind of cooking that happens when no one is watching the clock.
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I believe the kitchen is the most generous room in the house. Everything I do is in service of what happens there.
I’m a Venezuelan chef, and I’ve been cooking, teaching, and writing about food for more than twenty years. I grew up in Caracas, trained at CEGA, and started in fine-dining kitchens before I figured out that the thing I loved most about cooking was getting other people excited about it too.
For seven years I wrote a column for Bienmesabe, Venezuela’s award-winning gastronomy magazine — explaining technique to home cooks, food-styling shoots, learning how to talk about food in a way that makes you want to get up and cook. The year I was on staff, the magazine won the Tenedor de Oro, our country’s highest culinary honor.
I taught at Venezuela’s largest cooking school. I cooked at Astrid & Gastón. I spent three years hosting live demos for OSTER and MABE in front of audiences across the country. I’ve been on national television. And for over a decade, I’ve volunteered with Fundación Bengoa, teaching low-income families to cook safely and well — which is where I learned that the same recipe can mean ten different things depending on who’s eating it.
Now I’m in Brooklyn, where I’ve spent the last decade opening kitchens — Maman, Miss Ada, Romero Delicatessen, White Maize, Santa Salsa. Five restaurants, hundreds of menus, thousands of dinners. Latin American cooking is my point of view, but I’m classically trained and comfortable in almost any cuisine — French, Italian, Mediterranean, contemporary American. The work is the same: real technique, real ingredients, real care for whoever’s at the table.
Alongside the restaurants, I’m building a chef’s practice: private dinners that feel like the best meal a friend ever made you, recipe development and brand partnerships for food companies who want a real chef’s eye and a bilingual voice, and the cooking classes I’ve been teaching, in one form or another, my entire career.
If you’re cooking up something — a dinner, a team event, a brand collaboration — I’d love to hear about it. Mi cocina es tu cocina.
Recent press & appearances