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I ventured into becoming a Personal Chef, by having friends in North Carolina asking me to help them prepare health weekly meals. I enjoyed going to their house and involving the whole family in the kitchen, and while we talked and enjoyed each other's company, we created a variety of meal prep to last them for the work week.
Slowly I realized I enjoyed doing such, and started to market myself as a personal chef for small events, and later, for retreats. In the latter years, most of the music and arts events we had at TerrAzoia, I was the main Chef and created farm-to-table meals for up to 200 people.
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