We have an extensive partner list and are proud to work with local venues, vendors, farms for seasonal fresh produce and more to execute a successful event and meet our clients needs. See below for the full list.
Tomomi Nakamura has over 15 years of professional experience cooking a wide variety of authentic Japanese, French, and Italian cuisines. Working with esteemed institutions such as Three Michelin Star Le Bernardin, Tomomi tailors menus to include any and all needs.
Tomomi’s training is extensive. After graduating from Raw Food Living Light Culinary Art Institute in California, Tomomi began staging in New York City for Master Chef Shigeaki Nakanishi, the primary chef to the Japanese Imperial Family: Akishino Prince and Princess. Tomomi continued her studies and graduated top of her class at The International Culinary Institute in New York City.
Tomomi’s experience in the private sector includes several high-profile clients in New York City. Her expertise spans a wide range of organic and classic food preparation from fine multi-course experiences to vegetarian, vegan, macrobiotic, kosher, gluten-free, and raw food diets.
Accredited Restaurants
Commis Chef | Le Bernardin – New York City
Three Michelin Stars
Commis Chef | Karasawa Kousen – Nagano, Japan
Commis Chef | Sani Musume Restaurant – Osaka, Japan
Certifications
New York City Department of Health and Mental Hygiene Food Protection
Certificate of Food Allergens
Certificate of Food Handler
Educational Training
The International Culinary Institute – New York City
Apprentice of Master Chef Shigeaki Nakaniski – New York City
Raw food Living Light Culinary Art Institute – Fort Bragg, California
Private Chef Experience
Private Chef | New York City
Private Chef | Greenwich, Connecticut
Private Chef | East Hampton, New York
Experience Coordinator
With her stellar background in wedding and event planning, Traci has been bringing events of all sizes to life for over 10 years. She makes creating and executing memorable experiences a walk in the park, ensuring no detail is overlooked. Traci loves getting to know her clients’ visions, goals, and priorities so she can bring a fresh sense of creativity to every event she curates.
Traci studied Communications at Dominican College of Blauvelt and also played on the Women’s Lacrosse team. Beyond creating special moments for clients, Traci enjoys cooking, catching up on Bravo shows, skiing, and spending time with her husband and two children.
Born in Colombia to Japanese and Colombian parents, Chef Will Ono’s exposure to an incredible array of diverse foods at an early age sparked his lifelong interest in cooking tradition-infused menus at the highest levels.
After attending Le Cordon Bleu Culinary School, Chef Will began his culinary career in Palm Beach, Florida over a decade ago as Chef de Partie at Café Boulud. He has continued his quest for culinary knowledge by working for and learning from some of the best chefs and restaurants in the world. These include Azurmendi in Basque Country, Spain (3 Michelin Stars), Noma and Relae in Copenhagen, Denmark (The World’s 50 Best Restaurant List), and renowned New York City restaurants, The Mark by Jean Georges and The Clocktower by Jason Atherton.
Will currently spends his time working as a private chef for high net-worth families in Manhattan.
Chef Chris trained under the tutelage of Daniel Boulud at the beginning of her career in 2005. During that time, she honed both her fine dining and events skills at db Bistro Moderne and Feast and Fetes. Since then, Chef Chris moved on to work with other great talents including Chef Shea Gallante at Cru and David Bouley at Bouley.
These experiences eventually led her to spearhead the entire events department at Andrew Tarlow’s Reynard, located at the Wythe Hotel in Williamsburg. It was at this time, that Chris’s fine-dining background, married a rustic wood-fire approach to cooking. This focus on minimal yet technique-driven bold components ushered her to collaborate with Geoffrey Zakarian at The Lambs Club, located in the prestigious Chatwal Hotel in Midtown, New York.
Chef Chris’s cooking style is best described as “rustically refined,” with a great emphasis on New American cuisine. This amalgamation of cooking styles allows her guests to experience food that is familiar to the spirit yet new and exciting to the palate.
After over a decade of working the restaurant circuit in both New York City and the Midwest, Chef Josh sought to find more creative freedom and the opportunity to expand his network. Having gained considerable experience in restaurants from Michelin star establishments such as Musket Room to the beloved NYC staple, Craft, he was ready to transition into the private sector.
As a private chef, Chef Josh has catered events ranging from intimate two-person plated dinners to family-style parties of up to 40. He has worked summer-long stints in the Hamptons, stayed local in NYC, and traveled to Miami, the Outer Banks, and Hawaii, working with ultra-high-net-worth clients, celebrities, and executives. Josh frequently works with a variety of dietary needs and is comfortable with accommodating Keto, Paleo, gluten-free, dairy-free, Kosher, vegan, and vegetarian requests. Additionally, he has become well versed in many global cuisines – ranging from Japanese and Mediterranean to North African and Mexican.
Chef Nigel deVillers’ culinary journey began as a humble dishwasher in a local café, evolving into a passionate career across the East Coast. Mentored by culinary maestros like Keenan Langlois and Leia Gaccione, he honed his skills before joining the esteemed two Michelin-starred The Modern in NYC, under the guidance of Executive Chef Thomas Allen and Chef de Cuisine Sarah Hsieh.
Chef Nigel grew up in Westerly, Rhode Island, a small beach town. Raised by a mother who cherished her kitchen & always kicked out everyone while she was cooking, Nigel’s early culinary escapades involved beachside adventures, catching crabs, and mastering the art of preparing them, often luring the crabs with pepperoni slices. His love for the outdoors led him to the National Outdoor Leadership School (NOLS) in Lander, WY, followed by academic success at the University of Massachusetts, where he graduated magna cum laude with a B.A. in American Studies and Public Policy.
A pivotal member of The Sinclair Kitchen’s opening team in Cambridge, Massachusetts, Nigel ascended from kitchen porter to chef de partie and expeditor during college. His degree brought him to Washington D.C., where he lent his kitchen knowledge to the operations of D.C. Central Kitchen, a nonprofit focused on combating hunger and poverty through job training and creation in our nation’s capital. During his time in DC, he also explored political fundraising but soon discovered that his true heart and passion resided in the kitchen.
Life changes and marriage moved him again to the East Coast, this time to Northern New Jersey, where he could pursue a proper culinary degree in the Health-Supportive Culinary Arts program at The Institute of Culinary Education in Manhattan and receive an even greater education while working at The Modern.
As a graduate of the Health-Supportive Culinary Arts Program, Chef Nigel, who has some dietary restrictions himself, takes pleasure in creating menus that cater to specific nutritional preferences without compromising on taste. His culinary focus revolves around utilizing in-season and local ingredients, employing classic techniques. Whether it’s an intimate private dinner or a celebratory bacchanal, Nigel’s utmost joy lies in crafting a meal that satisfies.
Accredited Restaurants
Chef de Partie | The Modern – Manhattan, New York, 2 Michelin Stars
Other Culinary Experience
Chef de Partie | South+Pine – Morristown, NJ
Chef de Partie | The Sinclair Kitchen – Cambridge, MA
Chef de Partie | Little Dipper – Jamaica Plain, MA
Bartender, Captain | Casa Verde – Jamaica Plain, MA
Dishwasher | The Mermaid Café – Westerly, RI
Over the last 16 years, Chef Sal Mandragona has worked in some of our country’s most renowned kitchens. He has spent time in the 3 Michelin starred, Alinea as well 2 star Michelin Gabriel Kreuther. Opened up restaurants with Oliver Muller and Dominique Paulin.
In 2011, he attended the Culinary Institute of America, after graduating he went to Manhattan to work at Le Cirque. After cooking in New York and New Jersey for 10 years he decided to move to Chicago to work for world renowned chef Grant Achatz. After his time in Chicago he went back home to the east coast to work at The Ryland Inn where he quickly became sous chef.
Chef Sal aspires to perpetuate his culinary creativity and passion by curating exceptional private dining experiences, inviting guests to savor the artistry and innovation that define his culinary journey.
ACCREDITED RESTAURANTS
Chef de Partie | Gabriel Kreuther – New York City
4 star New York Times, 2 star Michelin
Chef de Partie | Alinea – Chicago
4 star Chicago Times, 3 star Michelin
Chef de Cuisine | Faubourg Restaurant – New Jersey
Top 30 NJ
Sous Chef | Ryland Inn – New Jersey
4 stars NJ Monthly
Other Culinary Experience
Executive Chef |Tabor Road Tavern – Morris Plains, New Jersey
Though his adventures began in his native Austria, Chef Uzair ‘Ozzy’ Rizvi found his calling in the culinary arts in the U.S., with stops in Napa Valley, Louisiana and Massachusetts. His training stoked his passion for creating and sharing both his dishes and his talents with a philosophy that puts nature at the center of the kitchen. Whether cooking for a crowd or teaching others his craft, Chef Ozzy’s love of fine cuisine shines through.
Chef Ozzy embarked on his culinary journey in London’s esteemed kitchens, honing his skills at renowned establishments such as the two Michelin starred Le Gavroche. His dedication led him to the prestigious three Michelin starred French Laundry in 2016, where he continued cultivating his expertise. Excelling as a Chef de Partie at August in New Orleans marked a pivotal point in his career and then his prowess soared as he commanded the helm at Menton, a luxurious gem in Boston.
Presently, in New York, Chef Ozzy continues to push culinary boundaries, collaborating with some of the finest chefs, expanding his horizons, and crafting exceptional gastronomic experiences.”
Chef Ozzy’s culinary approach is rooted in a profound philosophy centered on the essence of cooking: showcasing the unparalleled quality of ingredients. He reveres Mother Nature as the ultimate artist, crafting unparalleled flavors and textures. In his view, chefs are the skilled technicians entrusted to honor and elevate these natural marvels into extraordinary culinary experiences. With each dish, Chef Ozzy weaves this ethos into a tapestry of flavors, paying homage to the ingredients’ innate beauty while showcasing his technical mastery.
Accredited Restaurants
Stagerie l Per Se, NYC 3 Michelin Stars
Apprenticeship l Frevo, NYC 1 Michelin Star
Chef Apprenticeship l French Laundry, Yountville CA 3 Michelin Stars
Other Culinary Experience
Chef de Cuisine l Bar å Vin 1855, Boston MA
Executive Sous Chef l Menton, Boston MA
Chef de Partie l August, New Orleans LA
Brand Ambassador- Attivoculinary, NY l Ninjashark, MA
Lana’s culinary journey began as a calling she couldn’t resist. Her love for food blossomed during high school and college, ultimately leading her to the renowned CIA in upstate New York. It was at Michelin-starred Blue Hill at Stone Barns, working with Dan Barber, that Lana’s culinary education truly flourished, shaping her industry knowledge and connections. Lana continued to refine her craft at other Michelin star establishments like Gramercy Tavern and Daniel.
In response to the restaurant industry’s challenges during the pandemic, Lana refocused her talents towards private cooking. She’s had the pleasure of cooking for clients across the tri-state area and beyond, honing her unique culinary style. Lana’s cooking celebrates her identity as a woman of color, embracing the African diaspora’s flavors. Her vision aims to connect “American” food with its roots in African heritage.
Her exceptional journey has gained recognition from features on the Cherry Bombe podcast to Eater and Infatuation coverage. Lana even made her mark on Netflix’s “Pressure Cooker” with a massive viewership. She expanded her expertise through experiences like learning fire cooking in Patagonia with chef Francis Mallmann and joining the prestigious New York chapter of Les Dames d’Escoffier International.
Lana’s future holds exciting prospects as she continues to share her culinary creations with an eager audience.
Other Culinary Experience
Chef de Partie l Restaurant Daniel l NYC
Line Cook l Charlie Bird l NYC
Line Cook l Momofuku Ko l NYC
Stagerie l Blue Hill at Stone Barns l NY
Stagerie l Francis Malmann, Private Island, Patagonia
Meet Christian Ortiz, a true New York native, whose lifelong passion for food and service has been his guiding force. Even as a young child, he found joy in crafting delectable snacks and small bites for friends, family, and guests.
Trained at the prestigious Le Cordon Bleu, Christian embarked on his culinary journey from the ground up, honing his skills in kitchens across New York and Florida. He also worked at Landmarc, the renowned NYC restaurant by Chef Marc Murphy, enhancing his culinary skills and gaining valuable experience.
With over a decade of experience in both the culinary arts and the service industry, Chef Ortiz has not only owned and operated fine dining restaurants but also excelled in managing casual full-service establishments, events companies, and provided invaluable consultation to various food service establishments.
His recent accomplishments are a testament to his culinary prowess. They include competing on ‘Beat Bobby Flay,’ earning the ‘Best New Restaurant’ recognition by Time Out New York, and the privilege of crafting an unforgettable dining experience for you.
Other Culinary Experience
Yuco Restaurant/ Executive Chef & Co-Owner
August 2020 – March 2022, Manhattan, NY
Dine Privè / Private Chef & Founder
April 2018 – December 2020, Manhattan, NY
Tastemade Hispanic Heritage Month, Chef of the Year
Puertas Food Group / Founding Partner
Nov 2022 – PRESENT, Manhattan, NY
Anthony Sousa is a Brooklyn-based chef with over 15 years of professional cooking experience including 2 and 3-star Michelin restaurants in New York City.
In 2014, Anthony began working in NYC at the Lambs Club under Chef Geoffrey Zakarian and would go on to open the National (Greenwich, CT) as Sous chef. In 2016, Anthony went on to cook at Aska under Chef Frederik Berselius, where the restaurant earned 2 Michelin stars. Anthony continued his progress in the company and moved on to open Restaurant Norman alongside Frederik and partner Claus Meyer as a Sous Chef. In 2017, Anthony began cooking at Eleven Madison Park when they held the #1 title of San Pellegrino’s World’s 50 Best Restaurants. Following his time at EMP, Anthony became the Executive Sous Chef at Chez Ma Tante in Brooklyn, NY, under Chefs Aidan O’Neil and Jake Lieber.
Upon the reopening of NYC restaurants after COVID-19 closures, Anthony took the helm as Executive Chef of the Bathhouse kitchen in Williamsburg, executing a menu free of grains and sugar.
Anthony uses his years of experience to execute many different styles of cooking, catering directly to guests’ needs to make every event special and memorable. Chef Anthony currently does pop-ups, restaurant takeovers, and works as a private chef in New York City.
Accredited Restaurants
Executive Chef l Bathhouse – Brooklyn, NY
Executive Sous Chef l Chez Ma Tante – Brooklyn, NY
Tournant l Eleven Madison Park – New York, NY
World’s 50 best, 3 Michelin Stars
Private Chef
NYC – 2021-Present
Pop Ups
Nura
Ensenada
Otway
Carreau Club
Fulgurances Laundromat
Rolos
Chef Alonso Nunez is a chef with 20+ years of professional experience. He began his career in the hospitality industry at an early age while he was studying literature at university. Alonso has lived in various places around the world, always working with the best chefs. He worked in Heston Blumenthal’s 3 Michelin-star The Fat Duck, in London and also spent time in Balzac, Madrid, alongside 2 Michelin star Chef Andres Madrigal. When Chef Alonso arrived in NYC he worked at Acme with one of the best in the world: Danish Chef Mads Refslund, co-founder of 3 Michelin star restaurant Noma in Copenhagen. Alonso is still actively collaborating with Chef Mads.
Alonso began working as a commis chef with French Chef Pierre Blanchard, who studied under legendary Chef Paul Bocuse. Alonso was also the Kitchen Instructor and Director at CEGA, a renowned culinary school in Caracas, Venezuela. Chef Alonso then moved to Europe where he ascended the kitchen hierarchy from Chef de Partie to Head Chef in different restaurants such as The Providores, The Sugar Club, Gaucho Grill, the Fat Duck, and Balzac. Recently, he spent a long season in Tulum, Mexico, where he worked with both contemporary Mexican and specialized vegan cuisine.
During his years as a chef, Alonso has been exposed to a wide array of culinary styles; from classic European to vegetarian, pescatarian, Latin, and modern American. Currently, Chef Alonso is consulting for two different restaurants, parallel to catering, working as a private chef, and also continuing to study vegan cuisine.
Accredited Restaurants
Stagier | Balzac, Madrid, Spain
Two Michelin Stars
Stagier |The Fat Duck, Bray, England
Three Michelin Stars
S. Pellegrino Best Restaurant in the World
Chef de Partie at ACME for Three Michelin Star Chef, Mads Refslund
Two Stars New York Magazine
Chef de Partie | The Sugar Club, London, England
Time Out Best Modern British Restaurant
Evening Standard Best London Restaurant
Other Culinary Experience
Head Chef | Gaucho Grill, London, England. UK
Head Chef | Tabare, NYC, USA
Executive Chef | Pizza Papi, Matcha Mama, Tulum, Yucatan, Mexico
Consultant Chef | Secret Bay, Dominican Island, Caribbean
Travel+ Leisure #1 Resort in the Caribbean
Maria was born and raised in the Yucatán Peninsula, Mexico; she began studying, cooking, and learning about food and nutrition at a young age surrounded by centuries of culinary tradition.
Growing up by the Mexican Caribbean she enjoyed fresh seafood and a colorful variety of local fruits and vegetables. Maria spent time, learning family cooking secrets at her great-Aunt’s catering business, cooking also with her Mom and Grandmas in Yucatán and México City, and vacationing by the ocean. She grew up in a family where mom (self-taught nutrition expert) and dad (Artist/Intellectual) set the rules for the food that they eat and cook: healthy, delicious, and beautiful. Because of this, she enrolled in a 2-year culinary program while attending high school followed by a Bachelor Degree in Nutrition in one of the most prestigious Universities in México.
From her practical experience in private practice, she realized the need to expand her studies on human nutrition based on the act of eating as its main concern.
She understood that nutrition is not simply about feeding the body: it is an intrinsic and significant part of the culture. The way food is prepared, cooked, and eaten is an art in which tradition, religion, science, marketing, and history play roles that are as important — if not more important — than the food itself.
In 2010, Maria moved to NYC to do a hands-on specialization in culinary arts. She worked at One If by Land, Two if by Sea, and as a member of the opening team of THE DUTCH (awarded the best new restaurant in 2011 by The New York Times).
Mar is an accomplished Culinary Nutritionist + Personal Chef with more than 7 years of experience preparing great-tasting, healthy food on a professional level.
Working closely with people to help them live a healthier lifestyle is at the core of her philosophy and practice where every meal is prepared catering to the client’s needs, tastes, and overall sense of well-being, mood, performance, and recovery.
Pavillion Group – Personal Chef/Nutritional Counselor
August 2015 – Present
The Culinistas – Personal Chef/Nutritional Counselor
July 2014 – May 2015
The Dutch, New York NY – Chef de Partie
April 2011 – April 2013
One If By Land, Two If By Sea, New York NY – Chef de Partie
July 2010 – April 2011
Michell Enterprises LLC, Connecticut, U.S. – Nutritional Consultant
October 2008 – October 2009
Counseling, Guidance and Psychotherapy, Merida, Mexico – Nutritional Consultant
May 2007 – October 2010
Senior Experience Manager
Robin McGrath is a seasoned professional within the hospitality industry, including many years with Danny Meyer’s Union Square Hospitality Group and Gramercy Park Hotel. As a certified sommelier, Robin has a deep-rooted passion for all aspects of service and hospitality. When working with Robin, she ensures your dining experience will be as perfect as your wine pairings.
Robin studied International Relations at Connecticut College and received a minor in French as well. She enjoys nerdy pursuits in her spare time such as board games, D&D, and binge-watching Buffy the Vampire Slayer, when not busy spending time with her husband and rambunctious 2-year-old.
Founder & CEO
CEO and Executive Chef, David Kirschner was born and raised in Marlboro, New Jersey. DK’s life centered around food, visiting local farm markets, and spending time with family around the table each night. After completing an internship at Per Se in NYC, David had a very clear vision of his career path and his true passion. Once he completed a B.S. in Culinary Nutrition at Johnson & Wales, he accepted a Chef de Partie position with Michael Mina to open SeaBlue at the Borgata in Atlantic City.
David then became Sous Chef and worked on two more restaurant openings with The Mina Group before he rejoined Chef David Drake as the Executive Sous Chef to open Daryl Wine Bar in New Brunswick, NJ. There the team worked to open a modern small-plates restaurant and in turn, achieved a James Beard nomination for “Best New Restaurant in America”. After time spent opening and leading the team at W Hotel in Hoboken, David accepted a position at Bar Boulud, Daniel Boulud’s French bistro. In a short time, he became Sous Chef and then Private Dining Chef. He worked closely with the Executive Chefs of Bar Boulud and Boulud Sud, cultivating the unique private dining program and executing menus that represented the styles of each restaurant. Here, David’s excitement for private dining and empowering chefs took flight.
In 2012, David joined the food media company Tasting Table to run their private dining loft in Soho. There he established his market-inspired cuisine, entertained clients of the company, conceptualized events with their partner brands, and created editorial content. Shortly after, in 2015 dineDK came to life.
Inspired by his extensive experience entertaining clients, curating menus, vetting chefs, and conceptualizing events, David found inspiration to launch dineDK, a boutique private dining company specializing in custom culinary experiences and private chef placement services. dineDK showcases David’s commitment to creating opportunities for chefs and cultivating intimate events in order to elevate his clients’ culinary and entertainment needs. Today, dineDK has grown to be one of the premiere private dining companies in the country, executing events and handling the private chef needs for some of Hollywood’s top stars, iconic companies, and various gatherings for all his clients.
Chef de Cuisine
Jimmy Clark is the Chef de Cuisine at dineDK. He has been published in “The Brooklyn Chef’s Table” and featured on Food Network’s “Throwdown with Bobby Flay”. From his stint on TV to his experience in several MICHELIN star restaurants, Jimmy has been a fixture of the culinary world for almost two decades.
Jimmy originally moved to NYC in 2009. There he joined the opening team of the restaurant Eighty One on the Upper West Side under acclaimed Chef Juan José Cuevas. While at Eighty-One, Jimmy Clark helped the restaurant achieve one MICHELIN star as well as a two-star review from the New York Times. After a successful opening at Eighty-One, Jimmy then transferred to The Vanderbilt where he was Chef de Cuisine for five years. While Chef de Cuisine there, Jimmy had the opportunity to work under Michelin-starred chef Saul Bolton.
After leaving The Vanderbilt, Jimmy helmed the kitchen at Battersby restaurant under, Food & Wine Magazine’s best new chefs, Walker Stern and Joe Ogrodnek before becoming a full-time culinary freelancer and private chef.
Accredited Restaurants
Chef de Partie | Eighty One – New York City
One Michelin Star
Two Star New York Times
Other Culinary Experience
Events Chef | Brooklyn Winery – Brooklyn, New York
Chef de Partie | Battersby – Brooklyn, New York
Chef de Cuisine | The Vanderbilt – Brooklyn, New York
Experience Coordinator
Breana has always had a passion for all things food. After graduating from the University of Delaware she decided to further pursue her passion and attend The International Culinary Center where she specialized in Pastry Arts. Her career started working in a small bakery in New York City. Her love of cooking and baking for others has been the inspiration that led her to the catering and events industry. Breana not only loves to help create special dining experiences but also helps clients realize the menu of their dreams.
In her spare time, you can find her baking in the kitchen, filling requests for her infamous banana bread, and watching Guys Grocery Games.
Akiko Thurnauer is one of dineDK’s most intriguing chefs having grown up in Tokyo. She attended art school from the time she was 13. Chef Akiko’s first career was as a graphic designer, but always felt that she wanted to cook. After a career in publishing and design, Chef Akiko moved to New York City to study English at Hunter and then worked for a fashion website company while she tried to find her new path within the culinary industry.
Chef Akiko started to make epic bento lunch boxes for her husband that received so much attention at his office, that she turned it into a business 20 years ago which garnered features in both the NY TIMES and NY POST. Since then, she has wholeheartedly pursed her culinary career.
Chef Akiko started out by working in the kitchens of Nobu Tribeca, Pichet Ong’s dessert bar PON*G along with respected catering companies, Danny Meyer’s Union Square Events and Creative Edge Parties in addition to her own private chef catering endeavors.
After running her own successful restaurant “Family Recipe”, Chef Akiko worked at Ivan Ramen, Mission Chinese, and most recently, was the executive chef at EN Japanese Brasserie in addition to maintaining her own business as a private chef and caterer. Chef Akiko has competed on popular food competition show Chopped, and won the top prize in the FYI network’s Midnight Feast cooking show.
Born and raised in Brooklyn, Amelia Conboy-Herkes culinary style has been shaped by the vibrant food scene of her city. She uses her personal influences in the kitchen, coupled with her Michelin-Star training to curate exceptional experiences.
Originally on track to pursue medicine at Tulane University, she found deeper interest working in restaurants in New Orleans. After school, she returned to New York to develop her repertoire, forming a foundation of mainly Italian and American backgrounds. Still curious about newer cuisines, she went in to work at Cosme, where she quickly became the go to molé chef. While at Cosme, she helped the restaurant gain a Michelin Bib Gourmand Award. Next, she went on to one Michelin star Estela to develop proficiency in open fire cooking. She then moved to Napa to be Chef de Cuisine at the renown winery, Ashes and Diamonds. Most recently, she was offered a position at Matter-House as Executive Sous Chef to assist their newest venture.
Accredited Restaurants
Commis Chef | Cosme – New York City
Michelin Bib Gourmand
Tournant | Estela – New York City
One MIchelin Star
Other Culinary Experience
Chef de Cuisine | Ashes & Diamonds – Napa Valley, California
Events Chef| De-Fined – New York City
Sous Chef | Major Food Group – New York City
Commis Chef | Dell’anima – New York City
Butcher’s Apprentice | The Meak Hook – New York City
Commis Chef | Cookshop – New York City
Commis Chef | Court Street Grocers – New York City
Private Chef Experience
Blodgett Family | 2019
Alicia Rodriguez | 2019
Bunger Family | 2019
TRR Global | 2015
Educational Experience
Bachelor of Arts | Tulane University
A veteran of critically acclaimed fine dining hot spots, Louro in Manhattan’s West Village and Restaurant Nicholas in Red Bank, NJ, Chef Andrew Werblin deftly combines traditional and modernist techniques with his menus. Working with globally influenced flavors, Chef Andrew creates a refined, innovative take on high-end cuisine including indulgent treats, plant-based foods and meal programs inspired by the seasons.
After graduating from the University of Delaware as a proud Blue Hen, Chef Andrew ditched the finance degree to attend the prestigious Culinary Institute of America before honing his craft in renowned restaurant kitchens and executive investment banking dining rooms throughout the tri-state area including several companies with an emphasis with farm to table catering. To further exercise his creativity, Chef Andrew takes part in several pop-up dinners and exclusive private events in and around the city.
Anna Ming is a chef trained in French culinary techniques but adds her own Southern and Asian flair to her menus. Growing up in Atlanta, Georgia, Chef Anna was highly influenced by Southern home-style cooking however, it was her travels to Italy and France that peaked her interest in all-things-culinary. After graduating from the University of Georgia in Political Science, Chef Anna moved to New York City to attend The French Culinary Institute. During and after The French Culinary Institute, Chef Anna worked at Andrew Carmellini’s acclaimed restaurant The Dutch for two and a half years under Chef de Cuisine Jason Hua.
Chef Anna has an extensive clientele of UHNW private and corporate clients, curating customized menus dependent on likes, dislikes, and dietary restrictions. She has also catered all types of events from baby showers, to board meetings, to elaborate fundraising dinners. She is a culinary instructor at Sur La Table and enjoys providing cooking classes to corporate or private clients. Chef Anna’s broad experiences enable her to cater menus and culinary experiences for her clients.
Chef Anna also has media experience having previously worked on ABC’s The Chew, Season 7 as a Culinary Production Assistant in addition to being a recipe tester and photo stylist for Candice Kumai and Jill Donenfeld. Chef Anna is also a diversified chef as she has a Health Coach Certification from the Institute for Integrative Nutrition.
Culinary Experience
Commis Chef | The Dutch – New York City
Private Chef | New York City
UHNW Family
Private chef | New York City
UHNW Family
Culinary Production Assistant | The Chew – New York City
Recipe Tester | Clean Green Eats – New York City
Recipe Tester | Better on Toast: Happiness on a Slice of Bread – New York City
Chef Chris is a passionate and creative culinary executive with more than 18 years of experience in diverse ventures—from award-winning, innovative restaurants to fast-casual concepts to corporate leadership. Driven by a love of hospitality and fast paced growth opportunities, with a proven track record within a Michelin Star setting.
As a Connecticut native, Chris was immersed in the melding of different culinary cultures from an early age. He followed his father’s passion for food into the kitchen himself to learn the techniques that amazed him. Graduating from the CIA in 2004, he quickly landed himself in the reputable New York City’s : The Modern. This experience shaped his drive to excel further and become the Chef De Cuisine at the Colicchio & Sons’ Craft Restaurant. Here he refined his skills as a seasoned leader in the industry. Gaining a wealth of expertise in F&B operations, R&D, new product development, and fresh food manufacturing.
He’s a welcomed member to the dineDK team, and shines in intimate dinner parties, leading teams, as well as a professional and caring fit for Private Clients.
Chef Chris trained under the tutelage of Daniel Boulud at the beginning of her career in 2005. During that time, she honed both her fine dining and events skills at db Bistro Moderne and Feast and Fetes. Since then, Chef Chris moved on to work with other great talents including Chef Shea Gallante at Cru and David Bouley at Bouley.
These experiences eventually led her to spearhead the entire events department at Andrew Tarlow’s Reynard, located at the Wythe Hotel in Williamsburg. It was at this time, that Chris’s fine-dining background, married a rustic wood-fire approach to cooking. This focus on minimal yet technique-driven bold components ushered her to collaborate with Geoffrey Zakarian at The Lambs Club, located in the prestigious Chatwal Hotel in Midtown, New York.
Chef Chris’s cooking style is best described as “rustically refined,” with a great emphasis on New American cuisine. This amalgamation of cooking styles allows her guests to experience food that is familiar to the spirit yet new and exciting to the palate.
Culinary Experience
Chef de Partie l db Bistro Moderne – New York City
3 star New York Times
Chef de Partie | Bouley – New York City
Two Michelin Star
Chef de Partie | Cru – New York City
One Michelin Star
Event Chef l Reynard – Brooklyn, NY
Sous Chef |Norman – Brooklyn, NY
Event Chef | The Lamb’s Club – New York City
Chef de Cuisine | Hotel 50 Bowery, New York City
Executive Sous Chef | Strangeways – Brooklyn, NY
Private Chef | New York City
Over the past ten years, Chef Derrick Santiago has worked in award-winning restaurants – from James Beard award winners in Philadelphia – to Michelin star experience within famous establishments in Chicago and New York City. With all of these opportunities, each place has added something special to his repertoire and unique cooking style.
Chef Derrick began his career as a commis at the AAA five-diamond Four Seasons in Philadelphia and only went upwards from there. He then moved to Chicago, where he worked at the world famous, three Michelin starred Alinea, adding tools of culinary excellence to his skill set. From there Derrick took a Sous Chef role at High Street in Philadelphia, where he further developed his craft as a chef and leader. Finally, he landed at the one Michelin starred, Estela, where he plays an integral leadership role in the restaurant as Sous Chef.
Derrick has worked alongside of world-renowned Chefs such as Ignacio Mattos, Bo Bech, Grant Achatz, Steve Eckerd, and many more. These experiences helped educate and shape the way Derrick sees food and has given him a very wide array of styles and skills to choose from. He looks forward to bringing his plethora of knowledge and experience to every opportunity he has with dineDK.
Accredited Restaurants
Sous Chef | Estela – New York City
One Michelin Star
Commis | Alinea – Chicago
Three Michelin Stars
Chef de Partie | The Four Seasons- Philadelphia
AAA Five Diamond
Other Culinary Experience
Sous Chef | High Street – Philadelphia, PA
Sous Chef | Pub and Kitchen – Philadelphia, PA
Chef de Partie | The Union League – Philadelphia, PA
Private Chef Experience
Private Chef | Philadelphia, PA
Events + Pop-Ups
Maison | Philadelphia, PA
Chef Evan Zagha began professionally cooking as a teenager. Coming to NYC after graduating with two degrees from The Culinary Institute of America, Evan trained in the kitchens of well-respected chefs such as David Bouley, Michael White, Shaun Hergatt, and Marc Forgione.
Evan fell in love with the Japanese kaiseki experience while working with Chef Yamada Isao at Brushstroke, Chef Bouley’s famed collaborative effort with Japan’s Tsuji Culinary Institute. Kaiseki is a traditional Japanese dining experience involving multiple courses. It is known for its meticulous preparation, fresh seasonal ingredients and beautiful artistic presentation.
These experiences inspired Evan to travel, to explore the cuisines and cultures of the world. During these travels, he took his culinary career to the next level by staging at three MICHELIN starred Alinea in Chicago, Illinois, serving as the Sous Chef for the Hawaii Food and Wine Festival and working at Pure South Dining in Melbourne, Australia. Then, he spent a month in Japan learning about the culture and expanding his knowledge about the cuisine. These experiences grew Evan’s knowledge for food exponentially.
To pave a new path away from the rigorous restaurant lifestyle he was used to, Evan started venturing into the private dining world, curating his own dining experiences for clients. Evan focuses on building relationships with local farmers and uses seasonal and sustainable vegetables to inspire his menus. He continues to forge relationships with boutique farms and prides himself on using only the freshest ingredients.
Accredited Restaurants
Garde Manger | Ai Fiori – New York City
One Michelin Star
3 star New York Times
Commis Chef | Alinea – Chicago, Illinois
Three Michelin Star
Sous Chef | Brushstroke – New York City
Two Michelin Star
Other Culinary Experience
Executive Chef | Twined – New York City
Executive Chef | Kissaki – New York City
Executive Chef | EZ Eats Dining – New York City
Chef de Partie | Pure South Dining – Melbourne, Australia
Sous Chef | Hawaii Food and Wine – Oahu, Hawaii
Commis Chef | Pili Group – Oahu, Hawaii
Commis Chef | Juni – New York City
Commis Chef | American Cut – New York City
Commis Chef | Hyde Park Brewery – Hyde Park, New York
Commis Chef | Ardsley Country Club – Irvington, New York
Commis Chef | Stein Erikson Lodge – Park City, Utah
Commis Chef | Citrus Fusion – Freehold, New Jersey
Culinary Education
Culinary Institute of America
Associates in Occupational Studies
Culinary Institute of America
Bachelors in Professional Studies
A passion for the outdoors, sustainable cuisine and respect for animals, farms and people are what people brought Chef Hunter Stagg into the culinary world. Chef Hunter was just 15 years-old when he cut his teeth in a professional kitchen at The Tomato Grill in Hunterdon County. He graduated with a Culinary Arts degree from Hunterdon County Polytech in 1998 and later worked for Bryan Gregg at Escape in Montclair, a restaurant known for Southern-inspired farm-to-table cuisine.
Chef Hunter has an incredible accomplished resume having worked for the well respected Landmark Hospitality group as Executive Chef at the acclaimed Ryland Inn under Chef Craig Shelton, Logan Inn and Hotel du Village before undertaking the dining program at the magnificent, AAA 4-Diamond Crystal Springs Resort in Hamburg, New Jersey.
Top New Jersey chefs Wade Burch, Anthony Bucco, and James Laird have all played a role in his success that has made Chef Hunter the innovative toque that established well thought out and interesting culinary programs at his previous stops.
With a resume that includes a who’s who of private schools and restaurants. Chef Stagg is poised to deliver life long memories to the clients at dineDK.
Jeffrey Kouba has been a driving force in the New York Hospitality scene since 2004. Starting his career under Andrew Carmellini, he worked at Cafe Boulud for five years learning the classic techniques of French execution. Beginning on Garde Manger and finishing on tournant, Jeffrey left Cafe Boulud with a wealth of experience and an eagerness to expand in the world of fine dining.
Shortly after his tenure at Cafe Boulud, Jeffrey returned to academia and completed an undergraduate degree as well as a masters degree from Hunter College. Having stayed in the New York area through his studies, Jeffrey was pulled back into the hospitality industry when he joined Glasserie in 2014 as Chef de Cuisine. After two years in this role, mostly focusing on operations, he was offered the position of Executive Chef. It was during this title Jeffrey helped Glasserie win the Michelin Bib Gourmand award.
Additionally, Jeffrey spearheaded the events department overseeing off-site weddings with 200+ guest. Pivoting during the difficult time of COVID, Jeffrey transitioned the company’s operations to a to-go grocery. He is proud to say the restaurant never shut down during an unprecedented time.
Jeffrey exemplifies the fulcrum of what dineDK was founded on and we are thrilled to have him as one of our chefs.
Accredited Restaurants
Chef de Partie | Cafe Boulud – New York City
One Michelin Star
Other Culinary Experience
Chef de Cuisine | Glasserie – Brooklyn, New York
Sous Chef | Dirty French – New York City
Sous Chef | ZZ Clam Bar & Carbone – New York City
Jimmy Clark is the Chef de Cuisine at dineDK. He has been published in “The Brooklyn Chef’s Table” and featured on Food Network’s “Throwdown with Bobby Flay”. From his stint on TV to his experience in several MICHELIN star restaurants, Jimmy has been a fixture of the culinary world for almost two decades.
Jimmy originally moved to NYC in 2009. There he joined the opening team of the restaurant Eighty One on the Upper West Side under acclaimed Chef Juan José Cuevas. While at Eighty-One, Jimmy Clark helped the restaurant achieve one MICHELIN star as well as a two-star review from the New York Times. After a successful opening at Eighty-One, Jimmy then transferred to The Vanderbilt where he was Chef de Cuisine for five years. While Chef de Cuisine there, Jimmy had the opportunity to work under Michelin-starred chef Saul Bolton.
After leaving The Vanderbilt, Jimmy helmed the kitchen at Battersby restaurant under, Food & Wine Magazine’s best new chefs, Walker Stern and Joe Ogrodnek before becoming a full-time culinary freelancer and private chef.
Accredited Restaurants
Chef de Partie | Eighty One – New York City
One Michelin Star
Two Star New York Times
Other Culinary Experience
Events Chef | Brooklyn Winery – Brooklyn, New York
Chef de Partie | Battersby – Brooklyn, New York
Chef de Cuisine | The Vanderbilt – Brooklyn, New York
Jonathan Mecca started his culinary journey early in life. He began in the kitchen by helping his mother and grandmother as a toddler. This early exposure to the kitchen led him to graduating from the Culinary Institute of America, Jonathan took the techniques and discipline he learned and applied them to the professional world.
His first job was at the 4-star, Hotel Fauchere. Quickly learning the fine dining world, he took this opportunity and applied it to the world class Crystal Springs Resort. As Chef de Cuisine, he worked at both the Grand Cascade Lodge and the Minerals Hotel. Simultaneously, Jonathan had the privilege of cooking at The James Beard House. This was his first experience in Manhattan dining and allowed him to delve deeper into the fine dining echelon of New York City. It was The James Beard House that pushed him to move to New York City. He first started at the infamous One if by Land, Two if by Sea as an Executive Sous Chef. From here, he worked at several restaurants including, 3-star New York Times Le Grenouille, Matthew’s Food and Drink, Sodexo, and Harvest Restaurant Group. As of late, Jonathan is at the helm of 54 Below, NYC’s premiere performance venue. As Executive Chef, Jonathan’s knowledge of cuisine and hospitality exceeds every guest’s expectations.
Culinary Experience
Chef de Partie | Hotel Fauchere – Milford, Pennsylvania
Chef de Cuisine | Crystal Springs Resorts- Hamburg, New Jersey
Sous Chef | 3Forty Grill – Hoboken, New Jersey
Executive Sous Chef | La Grenouille – New York City
Executive Chef | Matthew’s Food and Drink – Jersey City, New Jersey
Executive Chef | Sodexo – Worldwide
Chef de Cuisine | Harvest Restaurant Group – Morris Plains, New Jersey
Executive Chef | 54 Below – New York City
Josh Cohen has always understood the American farm to table culinary experience. Growing up in the Hudson Valley surrounded by farms, sustainable food was a central part of his life. From the Hudson Valley to working with acclaimed chefs such as Magnus Nilsson and Daniel Burns, Josh took his provincial upbringing and applied it to the fine dining echelon of the New York City hospitality world.
Josh earned the opportunity to be a part of the founding team of the critically acclaimed restaurant, The Flower Shop. Earning a MICHELIN Bib Gourmand, Josh found a love for being at the helm of the beginnings of several restaurants thereafter. Once The Flower Shop grew its roots, Josh transferred to Gem Restaurant where they received 2 stars from the NY Times just months after being open. Following that venture, Josh went on to open Rosie’s in Amagansett, as the Executive Chef. After a successful opening, he moved on to partner with Bhumi Farm which provides daily harvests to countless culinary institutions.
Chef Josh’s style of cooking is clearly market driven and vegetable forward New American. He also excels with drawing flavors from all over the world – particularly the Middle East. A tried and true Michelin trained Chef, Josh is of the highest standard and is sure to create an unique meal.
Accredited Restaurants
Commis Chef | Luksus – Brooklyn, New York
One MICHELIN star
Sous Chef | The Flower Shop – New York City
MICHELIN Guide Bib Gourmand
Sous Chef | Gem – New York City
New York Times Two Star
Other Culinary Experience
Kitchen Manager | Grimm Artisanal Ales – New York City
Executive Chef | Rosie’s – Amagansett, New York
Kitchen Manager | Remy’s Local – Stone Ridge, New York
Private Chef | New York City
Private Chef | Hudson Valley
California native Kayla Simone Fowler has culinary roots all over the West Coast. With a huge array of diverse flavors and global cuisines, Kayla has had tenures at Chez Panisse and Gary Danko to name a few. With both restaurants a part of the MICHELIN Guide, Kayla trained with some of the finest chefs in North America.
Raised in Oakland, California, Kayla grew up surrounded by a plethora of distinctive flavors; from iconic slow-food mecca Chez Panisse, to the wineries of Sonoma and Napa, to the infinite immigrant-run neighborhood institutions of Oakland, the East Bay Area has always been an incredible place to draw culinary inspiration from. Kayla credits this for her characteristically wide culinary range, which includes French and American classics as well as authentic dishes and techniques from Southeast Asia, Mexico, Central America, the greater Mediterranean, and the Middle East. She is drawn to time-honored traditional recipes and ingredients, preferring the proverbial “real deal” to more Eurocentric fusion cuisine; as well as old-world methods of natural fermentation, breadmaking, stocks and preserves.
Kayla’s signature offers a “heartfelt haute cuisine” that is defined by visually stunning, creative food, thoughtfully made with love and care. She aims to feed the whole person, and feels strongly that food is about enjoyment and community as well as fuel and nutrition.
Accredited Restaurants
Garde Manger | Chez Panisse – Berkeley, California
One Michelin Star
Commis Chef | Gary Danko – San Francisco, California
One Michelin Star
Other Culinary Experience
Private Chef | Seattle, Washington
Private Chef | East Hampton, New York
Private Chef | San Francisco, California
Private Chef | Berkeley, California
Michael Mavashev is no stranger to the fine dining echelon of New York City. Having worked at Gabriel Kreuthers, Daniel, and Marea, Michael has had the pleasure to work with Chef Daniel Boulud, Chef Eddy Leroux, and Chef Michael White amongst other esteemed chefs. Michael have a great knowledge about James Beard Award winning restaurants, and enjoys bringing that aesthetic to households all around the tri-state area.
Michael attended the the Institute of Culinary Education (ICE) in New York City while simultaneously staging with Chef Gabriel Kruether at the two MICHELIN starred restaurant, Gabriel Kreuthers. Shortly after this experience, he staged simultaneously with Chef Adam Dulye at the James Beard Foundation while completing his studies. Throughout his education, Michel was immersed in academics while consistently being in restaurants.
Shortly after graduating, Michael took the tools he learned from ICE and began his professional career at two MICHELIN starred restaurant DANIEL. Working in this world-renowned restaurant elevated his abilities a great deal, and encouraged him to take what he new from a traditional restaurant and apply it to the Private Chef industry. Michael has been dedicating most of his time to this industry and finds great fulfillment bringing a MICHELIN experience to guest’s own home.
Michael’s tenure in fine dining showcases his ability to provide perfection with every course. From curating a perfect menu to bringing that idea to life, Michael is seamless in both a restaurant and your own home.
Accredited Restaurants
Garde Manger | Marea – New York City
One Michelin Star
Commis Chef | Daniel – New York City
Two Michelin Star
Commis Chef | Gabriel Kreuthers – New York City
Two Michelin Star
Other Culinary Experience
Assistant Chef | James Beard Foundation – New York City
Commis Chef | Muslims Giving Back – New York City
Assistant Chef | Great Performance Catering – New York City
Assistant Chef | Cherry Hill Gourmet – New York City
Private Chef Experience
Private Chef | New York City
Over the past 8 years, Miki Takao has worked in various restaurants all over New York. She has worked under Chef Masa at Bar Masa and Kappo Masa, where she had the opportunity to fine tune her knowledge in Japanese cuisine. Miki has also trailed at more than 10 restaurants in New York City alone and has had the opportunity to work at restaurants briefly in Tokyo, Japan. She currently works at estela, a 1 Michelin starred restaurant that specializes in New American cuisine and focuses on seasonality.
Whether it would be attending food shows to see the upcoming food trends and products, visiting local farms and markets, or reading the cookbooks in her spare time, Miki has always been on the path of becoming a better chef. Her curiosity has led her to travel to various countries in order to try new foods to bring to her dining table for guests. She is always experimenting with new dishes in hopes of creating something beautiful and of course, tasty.
Even though Miki has only been cooking professionally for 8 years, she has been cooking since she was a child. Her mother had her own catering business where she learned to bake and to cook a variety of foods from different Asian cuisines. Being half Filipina and Japanese allowed her to experience a wide range of foods from the fine dining Kaiseki cuisine to simple comfort foods like chicken adobo, steamed buns, or the Filipino rendition of meatloaf.
Accredited Restaurants
Line Cook | Bar Masa – New York, NY
1 star Michelin
Line Cook | Kappo Masa -New York, NY
Line Cook |Agern -New York , NY
1 star Michelin
Line Cook | estela – New York , NY
1 star Michelin
Other Culinary Experience
Suite Cook|Metlife Stadium (Primarily Johnson suite) -Rutherford, NJ
Golf Chef|The Tuxedo Club -Tuxedo Park, NY
Stage | Crony – Tokyo , Japan
Stage | Ode – Tokyo, Japan
Stage | Restaurant at Meadowood – St. Helena, CA
Stage | Manresa – Los Gatos, CA
Private Chef Experience
Private Chef (events) | New York, NY
Originally from Kuala Lumpur, Malaysia, Chef Mohan has over two decades of experience in the culinary world. He has worked in fine dining establishments and as a private chef for families in Belgium, France, Italy, Malaysia and the United States. In New York City, Chef Mohan worked with Chef Shawn Hergett at Juni, a two Michelin starred restaurant, and at Daniel Boulud’s Bistro Moderne. In Italy, he was trained under two Michelin star chef, Sebastian Lombardia at Cielo, La Sommita, Puglia. In 2019, he was the Executive Chef at Favela Cubana and Calle Dao restaurants. During the pandemic in 2020, he resumed the role of Executive Chef and reopened Faun in Brooklyn, a one Michelin star modern Italian eatery.
Chef Mohan always takes the time necessary to learn what is best for our clients. His in-depth menu planning and development will cover most health restrictions, religious dietary requirements or your culinary favorites. Rest assured that he will execute each event with passion, uniqueness and a keen display of skill.
Mohan is also a yoga and pilates instructor and a Modern and Indian dancer. When requested, he can brings the intuition of a health and wellness ‘guru’ to your table and can customize your personal goals in healthy food preparations and a healthy lifestyle.
Accredited Restaurants
Stagista | Cielo, La Sommita, Puglia
Two Michelin Star Chef Sebastian Hergett
Line Cook |Juni – New York City
Two Michelin Star Restaurant
Line Cook | Bistro Moderne – New York City
Two Michelin Star Chef Daniel Boulud
Executive Chef l FAUN Brooklyn, NY
Executive Chef l Calle Dao New York, NY
Private Chef l Hamptons, NY
Private Chef l Tuxedo, NY
Private Chef l New York City
Private Chef l Bellevue, WA
Chef Naomi Kim’s unique background spans award winning restaurant kitchens and catering companies around Manhattan and Asia. Over the last decade, she has mastered various techniques and led teams in award winning kitchens that specialize in French, Italian and Szechuan cuisine. She has worked under the tutelage of famed Chefs: April Bloomfield of The John Dory Oyster Bar (The Ace Hotel), Danny Bowien and Angela Dimayuga of Mission Chinese.
After graduating with a Psychology major in pre-medical studies at The George Washington University, instead of pursuing medical school, she decided to embark on her culinary journey at a farm-to-table restaurant in Seoul, South Korea. By the recommendation of celebrity Chef Yonaguni Susumu, she returned to New York where she soon graduated from The French Culinary Institute (currently known as ICC). She has staged at Blue Hill Stone Barns (NYC) and moved her way up in restaurant kitchens and catering companies, such as Naturally Delicious and Della Terra Catering.
She then went on to become Executive Sous Chef of Le French Diner, an award winning bistro in lower Manhattan. Over the last 3 years, she helped the team win placements in publications like Infatuation NYC among others. Through this experience, she gained invaluable knowledge in sustainability practices, organic gardening and the use of regionally sourced ingredients in seasonal menus. Throughout her time here, she’s maintained a book of high profile regulars, and has fostered genuine connections with customers through working in an open kitchen environment.
At DineDK, she hopes to apply her classical training and culinary expertise to create an elevated and unique dining experience for customers that is both simple yet unforgettable.
Chef Nick graduated from the French Culinary Institute at a young age of 20. Following his graduation, he was invited to help open a restaurant with Maurizio Marfoglia, the managing partner and executive chef of Tutto il Giorno in Sag Harbor. There, he met Chef Jon Albrecht, the first Chef de Cuisine that he worked with.
After a successful opening, Maurizio, who was partners with the Donna Karan and her daughter Gabby, expanded and proceeded to open Dopo La Spiaggia in the East Hampton where Nick was quickly named it’s Executive Chef. He easily became one of the most highly sought after young chefs in all of The Hamptons.
Since leaving Dopo, Nick has built a reputation as a great private chef and entrepreneur starting Hamptons Meal Prep in 2018. Always a proponent of a healthy eating lifestyle, Nick decided to make health and wellness his focus to look for a cleaner way to eat and live.
Other Culinary Experiences
Chef l Testaccio, Long Island City, NY
Sous Chef l White and Church, NYC
Private Chef l Sag Harbor, NY
Private Chef l Sagaponack, NY
Private Chef l NYC
Consultant: IL Portico, Old Tappan, NJ l Bel Mare, Springs, NY
Sean Kommer is a professional chef with 15 years of experience in Michelin starred restaurants, working with the world’s best chefs. With more than five Michelin starred restaurants in his culinary career, Sean has worked in the fine dining echelon of hospitality all over the world.
After graduating from The Culinary Institute of America in New York, Sean left for Las Vegas to work with Thomas Keller and his team at the award winning Bouchon. Simultaneously, Sean earned a bachelors in Hospitality Management from The University of Nevada, Las Vegas. After three years under his belt at Bouchon, Chef Keller proposed an opportunity for Sean to work with Tetsuya Wakuda, chef of the iconic Kent Street restaurant in Sydney, Australia. Moving to Australia opened up endless amounts of opportunities for Sean. Working at Rockpool, Quay and opening his own pop-up American BBQ shop, Sean’s experience grew tenfold. After these opportunities, Sean went back to academia to earn his MBA at The University of Technology, Sydney. Shortly after this achievement, he relocated to Spain where he worked at three MICHELIN star Quique Dacosta’s restaurant in Denia, Spain.
It goes without saying, but Sean’s love of traveling almost competes with his love of food. A traveler to 85 countries, Sean worked at 1 Michelin star Shirosaka in Tokyo, Japan and managed 1 Michelin star Senses restaurant in Warsaw for a collective 18 Months. Now in New York City where he calls home, Sean enjoys interacting with the guests and participating the joy experienced during his meals.
Accredited Restaurants
Chef | Quique Dacosta – Denia, Spain
Three Michelin Star
Jefe de Partida | Disfrutar – Barcelona, Spain
Two Michelin Star
Jefe de Cocina | Grup Herminda – El Port De La Selva, Spain
One Michelin Star
Jefe de Cocina | Senses Restaurant – Warsaw, Poland
One Michelin Star
Chef | Shirosaka – Tokyo, Japan
One Michelin Star
Chef Stage | Tetsuyas – Sydney, NSW
#4 – San Pellegrino’s 50 Best Restaurants
Other Culinary Experience
Executive Chef | Brooklyn BBQ co. – Sydney, NSW
Star Fish Market and Catering | Executive Chef – Westhampton Beach, New York
Chef Stage | Rockpool 1989 – Sydney, NSW
Chef Stage | Attica – Melbourne, VIC
Chef de Partie | Bouchon – Las Vegas, Nevada
Educational Experience
MBA Marketing, Management | University of Technology, Sidney
BS Hospitality | University of Nevada Las Vegas
Culinary Arts | The Culinary Institute of America
Growing up in Ohio, Chef Shaun could be found in the kitchen cooking with his Grandmother. He originally pursued a degree in Philosophy, however spontaneously moved to New York and was quickly enchanted by the food scene of the city.
Working his way up the ranks without formal training to Executive Chef, he then decided to apply to culinary school to refine his knowledge. He was accepted to The French Culinary Institute with a full scholarship, and continued his journey through NYC kitchens.
Upon graduating from FCI, Chef Shaun was hired as Chef de Partie at Bouley – working with prestigious David Bouley. This experience honed his fine dining skills.
Moving into the events world, he was hired as Director of Catered by Robertas. In this role he executed up to 400 guest weddings, ranging from fine dining to casual farm to table style.
Now turning his attentions to more intimate dinner parties and private client experiences, he is a welcomed member of the dineDK team.
A first-class culinary professional, Shehu Fitzgerald has over 20 years of culinary experiences in award-winning establishments within the hospitality, food and beverage industry. Branching into TV, He was a top contender on Food Network’s “Chopped Champs” as well as“Kitchen Crasher”. Lastly, Shehu made multiple appearances as a contender on ABC’s “The Taste”.
Working in Europe, Southeast Asia, Australia and New Zealand Shehu blends a variety of cuisines into every dish he prepares. With his skillful approach to food, Shehu delivers an experience that embodies a refined aesthetic. His passion for food is showcased in his natural hospitality making sure each one of his guests has everything they need at any given moment.
dineDK is thrilled to be collaborating with Shehu and we are equally as excited for him to curate an experience with you.
Executive Chef Experience
Chef de Cuisine | The Plaza Hotel – New York City
Executive Chef | Renaissance Hotel – Newark, New Jersey
Executive Chef | Ritz Carlton Kapalua – Maui, Hawaii
Executive Chef | The Phunky Elephant Gastropub – Staten Island, New York
Sous Chef Experience
Executive Sous Chef I Park Lane Hotel – New York City
Senior Sous Chef | New York Marriott Marquis – New York City
Sous Chef | Ritz Carlton Battery Park – New York City
Sous Chef | The Fitzpatrick Grand Central Hotel – New York City
Sous Chef | Box Tree Restaurant – New York City
Sous Chef | Meritage Restaurant – Honolulu Hawaii
Sous Chef | The Beach House Restaurant – Auckland, New Zealand
Other Chef Experiences
Chef de Partie | Gibbston Valley Winery Restaurant – Central Otago, New Zealand
Chef de Partie | Skyline Luge – Queenstown, New Zealand
Chef de Partie | Essex House – New York City
Chef de Partie | Bank Restaurant and Bar – Birmingham, England
Chef de Partie | Hyatt Regency Birmingham – Birmingham, England
Chef de Partie | Les Célébrités Restaurant – New York City
Commis Chef | Hilton Brunswick and Towers – New Brunswick, New Jersey
Commis Chef | Bugaboo Creek Steak House – Warwick, Rhode Island
Commis Chef | Hyatt Regency Cambridge – Boston, Massachusetts
Tiia Difeo grew up in Northern Finland foraging and fishing, which helped her learn the utmost respect for Scandinavian cooking tradition and its quality. Her culinary career started at a young age inspired by her grandmother’s affection for comfort food and home baked breads. Together, they spent every weekend and holidays creating memorable gatherings.
Tiia spent a few years in private dining before enrolling in the French Culinary Institute in New York City where she graduated a valedictorian. Her love for the industry grew as she began a sought-after internship at Corton with Chef Paul Liebrandt. This opportunity demanded technical precision which elevated her cooking skills to another level.
Her culinary repertoire grew at Jean-Georges in New York City, working as Chef de Partie. With the skills she had gained, Tiia proceeded to become a sous chef at the famous One if by Land, Two if by Sea, where she developed and refined her culinary techniques.
In 2013, She opened a new restaurant concept with Kurt Guttenbrunner in New York and spent three years managing her own kitchen. Tiia shifted gears and worked as a sous chef for Marc Forgione at his restaurant in TriBeCa before taking a position at the Knickerbocker Hotel in Times Square. Tiia rose to become an Executive Pastry Chef of Mathews in New Jersey where she created a wide variety of pastries and desserts.
Tiia DiFeo strives to create memorable dining events that are both refined and unexpected. Her cuisine is inspired by her travels but predominately by her Scandinavian upbringing and French training.
Accredited Restaurants
Sous Chef l One if By Land, Two if By Sea l New York, NY *Forbes Media Awards
Chef de Partie l Jean Georges l New York, NY *Two MICHELIN stars
Culinary Intern l Corton l New York, NY *Two MICHELIN
Tyler started his culinary career in college. Over the next few years, he started working for different chefs learning techniques, flavors, and styles of service. During that time one constant of his was always putting an emphasis on product and seasonality. Those fundamental principles created the cornerstone of his cooking. He focused on sourcing the best products available and executing with proper technique and simplicity to make delicious food every day.
During his time in restaurants around the country, he developed many different skills and saw many techniques to help push his craft forward. He spent time working with whole animals during his time as a butcher at Publican Quality Meats in Chicago where he also worked as a retail and production butcher, as a meat cutter, and worked as the shop’s private dining chef for parties up to 30 people. He also experienced working with fish, both in cookery and breakdown from many restaurants with strong seafood programs including his time as the sous chef of a local raw bar. One of his greatest loves is the sea where he fishes, dives and sustainably harvests fish which feeds his family as well as keeps his knife work strong.
Over the past ten years he has had seasonal private dining work which has taken him to Hawaii, Greece, multiple locations in California and Illinois. He has always had a great love for private dining and has felt that working directly with clients is very rewarding as well as allows a greater amount of creative freedom. He is able to bring flavors from around the world to the dinner table on any given night, which has helped him be very well versed in many cuisines and techniques.
A native of Caracas Venezuela, Chef Luis Herrera has made a substantial impact on the New York City hospitality industry. Working at Cosme, Blanca, Alto and Roebling Tea Room, Luis has an extensive background in MICHELIN restaurants.
In 2013, Luis received a Culinary Masters Degree from Centro de Estudios Gastronómicos (CEGA) in Caracas, Venezuela. Shortly after, he began an externship at the accredited Alto. With one of Latin America’s 50 best restaurants under his belt, he moved to New York City and became apart of the opening team at Cosme. With his help, the team at Cosme landed a three star rating by the New York Times as well as the best restaurant in New York City in 2015. Along with this accolade, in 2017 San Pellegrino’s 50 Best Restaurants in the World ranked Cosme at #40. With a three year tenure at this prestigious institution, Luis moved on to work at 2 MICHELIN star restaurant Blanca as Tournant. Utilizing his his master’s degree to the fullest extent, Luis covers various stations of Blanca’s restaurant such as saucier, poissonnier, and garde manger.
While primarily dedicating his focus to fine dining, Luis also has a passion for culinary pop-ups as well as private events. Notable endeavors include: Taste Like Parranda, Brunch Gozon, Market to Table, and Latin Bites. Lastly, Luis is co-founder and Executive Chef of his own venture at Venezuelan Pantone which is a food delivery service for traditional Venezuelan food.
Throughout his career, Luis has split his time between Venezuelen and New York City kitchens, thus melding the flavors of each culture. He enjoys bringing this fusion to every menu he curates.
Accredited Restaurants
Tournant | Blanca – Brooklyn, New York
2 Michelin Star
Commis Chef | Alto Restaurant – Caracas, Venezuela
Latin America’s 50 Best Restaurants
Sous Chef | Cosme – New York City
3 star rated New York Times
#40 in The World’s 50 Best Restaurants 2017
Other Culinary Experience
Co-founder | Venezuelan Pantone – New York City
Commis Chef | Ceviches 2.0 Catering Company – Caracas, Venezuela
Commis Chef | Beto Catering Company – Caracas, Venezuela
Commis Chef | Lighthouse Restaurant – Brooklyn, New York
Commis Chef | Zizi Limona Restaurant – Brooklyn, New York
Commis Chef | Roebling Tea Room – Brooklyn, New York
Commis Chef | Hospoda – New York City
Commis Chef | Rockaway Taco – Queens, New York
Commis Chef | Caracas Arepa Bar – Queens, New York
Pop-Ups
Executive Chef | Brunch Gozon – Brooklyn, New York
Partner | Placeinvader – New York City
Commis Chef | Leisurely App – New York City
Commis Chef | Taste like Parranda – Brooklyn, New York
Commis Chef | Market to Table – New York City
Commis Chef | Latin Bites – New York City
Commis Chef | Chateau de Capitaine – Brooklyn, New York
Commis Chef | The Bare Table – New York City
Hospitality Operations
Consultant | Barrio Chino – New York City
Spending 14 years in the restaurant industry, Chef Conner Updegrave has built a strong focus on true farm to table cooking. Building relationships with the best farmers and purveyors the city has to offer. From cooking at the James Beard award winning ‘The Kitchen’ in Boulder, CO to becoming the chef of the highly allocated 2 Michelin starred ‘Blanca’ in Brooklyn.
Once the pandemic hit, he realised it was time to adapt. Chef Conner then moved to opening Pop-Ups ranging from serving 300+ guests in an outdoor space to serving 10+ courses in an intimate speakeasy. He has also popped up at some of New York’s best restaurants creating a unique tasting menu at each event.
Conner’s main focus is working with the seasons and what the farmers have to offer. Making several trips to the Farmers Market throughout the week to get the freshest ingredients possible for his guests. When we work with the best ingredients possible, we love to highlight them and keep them as close to their natural state as possible to ensure the best flavors imaginable.
Accredited Restaurants
Head Chef | Blanca – Brooklyn, NY
2 Michelin Stars
Other Culinary Experience
Head Chef | The Kitchen – Boulder, CO
James Beard Award Winning
Private Chef Experience
Private Chef | NY, NY
Serving Tasting Menus, Family Style & Catering Events
Events + Pop-Ups
Pop Up – NURA – Brooklyn, NY
Pop Up – ENSENADA – Brooklyn, NY
Pop Up – OTWAY – Brooklyn, NY
Hospitality Operations
Consultant | The Turks Inn – Brooklyn, NY
Celebrity Chef Vaughn Crenshaw has worked with clients that span from Queen Latifah to the New York Jets’ Bart Scott. Pairing his extensive experience working with celebrities, Chef Vaughn can also be seen on Food Network’s “Chopped” and “Beat Bobby Flay”. While Chef Vaughn is a natural in front of the camera, behind the camera he dedicates his time mentoring at the Paterson Adult & Continuing Education program.
Vaughn holds two degrees from the prestigious Johnson & Wales University. With an associate’s degree in Culinary Arts along with a bachelor’s degree in Food Service Management, he fuses rustic and contemporary cooking styles. Vaughn pulls much of his culinary inspiration from his Paterson, New Jersey roots. Giving back is of utmost importance to Vaughn, and post graduation he orchestrated a job fair and free food for the residents of his hometown. Along with various philanthropic endeavors Vaughn is overly passionate about, he has been Executive Chef for restaurants helping several become award winning. Chef Vaughn believes that food can be a common ground that brings people together, and he actively seeks out opportunities that are rooted in the same mentality.
Culinary Experience
Sous Chef | Saddle River Inn – New Jersey
Executive Chef | Dino’s Restaurant – Harrington Park, New Jersey
Executive Chef | Pearl – Ridgewood, New Jersey
Assistant Chef | Stony Hill Inn – Hackensack, New Jersey
Chef de Cuisine | Bacardi Grill – Township of Washington, New Jersey
Chef de Cuisine | Khloe Bistro – Fort Lee, New Jersey
Chef de Cuisine | Eros Cafe – East Rutherford, New Jersey
Operations Manager
Operations Manager, Bianca Serafica helms new business development and overall company operations for dineDK. With a variety of experience in business operations and event execution, steering a team to success comes naturally to Bianca as she also operates her own boutique floral design company. From this, Bianca is able to lead behind-the-scenes operations from securing vendors, onboarding new talents, and coordinating the kickoff and wrap-up of client accounts, all while remembering that no detail is too small.
Bianca studied at De La Salle University in the Philippines and received her Bachelor’s Degree in Hospitality Administration and Management. Beyond overseeing day-to-day business operations, Bianca is also a certified Yoga and Pilates instructor. Whether at the yoga studio or your dinner party, Bianca has the skills to keep you and your party zen.
