Salty savage catering

I have 23 years experience working in professional kitchens. Can work with a number of cuisines and dinner ideas. I also have extensive food and wine pairing experience. Ideal for celebratory dinners and multicourse menus up to 20 guests.

One of the great things about cooking is that when you’re good at it, you can basically travel anywhere. I’ve used my skill in the kitchen to live internationally and all across the US. I love making fresh pastas, bread, pastries, Mediterranean, food, braises, old school dishes with new age flair. I’ve worked in a number of great kitchens and can likely make any dish (with some research) that you request. The biggest limitation will be product availability in the area

I studied physics but cooked my way through college and eventually settled on cooking as a career

I’m not looking for awards and accolades. I’d rather remain a well kept secret then open a restaurant and lose every waking hour to it.