With over 10 years of experience in fine dining and private catering, I bring a passion for excellence and creativity to every plate. My culinary journey has taken me from the precision of restaurant kitchens to the intimacy of private dining, where I craft menus tailored to each client’s unique tastes and vision.

For me, cooking is more than a skill, it’s a language of connection. Every dish tells a story, and my goal is to make each meal a memorable experience that reflects care, balance, and refined technique. I take pride in transforming quality ingredients into flavorful, elegant creations that excite the senses.

I learned to cook in professional kitchens, where I mastered classical techniques and developed a deep respect for ingredients, consistency, and presentation. Over the years, I’ve continued to evolve, blending traditional methods with modern influences to suit a variety of palates and dietary preferences.

My secret in the kitchen is simple: attention to detail, creativity, and passion. I believe that food should not only taste exceptional but also create lasting memories. Whether it’s an intimate dinner, a special celebration, or a bespoke tasting menu, I approach each service with the same dedication and professionalism.

Let’s create something extraordinary together: one plate at a time

For me, cooking is...

An art form, a way to connect with people through flavor, creativity, and shared experiences. Every dish tells a story, and I take

I learned to cook at...

I learned to cook in professional kitchens, working alongside talented chefs who inspired my passion for creativity and discipline in every dish

A cooking secret...

My secret in the kitchen is love, patience, and attention to detail — the three ingredients that turn a good meal into an unforgettable one

My menus

FINGER FOOD

STARTER

Choose 2 dishes

Smoked Salmon Blinis — soft blinis topped with crème fraîche, dill, and thinly sliced smoked salmon

Duck Confit Tartlets — slow-cooked duck with caramelized onions served in crisp buttery tart shells

Goat Cheese & Truffle Honey Toasts — creamy goat cheese mousse spread over crostini, finished with aromatic truffle honey

Mini Croque Monsieur Squares — layers of smoked ham and Gruyère cheese baked to golden perfection and cut into elegant bite-sized squares

FIRST COURSE

Choose 2 dishes

Truffle Arancini — risotto balls infused with truffle oil and parmesan, served with truffle aioli

Mini Caprese Skewers — cherry tomatoes, mozzarella pearls, and basil leaves drizzled with aged balsamic glaze

Prosciutto-Wrapped Melon — a balance of sweet and savory with fresh cantaloupe and thinly sliced prosciutto

Bruschetta Trio — toasted baguette topped with a medley of roasted tomatoes, garlic, and olive tapenade

MAIN COURSE

Choose 3 dishes

Jerk Chicken Skewers — tender grilled chicken marinated in Caribbean spices, finished with a pineapple glaze

Mini Beef Sliders — juicy beef patties layered with caramelized onions and chef special sauce on soft brioche buns

Plantain Cups with Spicy Shrimp — crisp plantain shells filled with sautéed shrimp, avocado, and lime

Pulled Pork Crostini — slow-cooked pulled pork on toasted baguette with a maple-barbecue reduction and microgreens

DESSERT

Choose 2 dishes

Chocolate-Dipped Strawberries — hand-dipped strawberries finished with a pistachio dusting for a refined touch

Mini Lemon Tartlets — crisp pastry shells filled with tangy lemon curd and topped with torched meringue

TASTING MENU

STARTER

Choose 2 dishes

Smoked Salmon Rosette — delicate curls of smoked salmon served with lemon crème fraîche and chive

Caprese Skewer Bite — cherry tomato, basil, and mozzarella pearl drizzled with aged balsamic reduction

FIRST COURSE

Choose 2 dishes

Seared Scallop with Cauliflower Purée — tender scallop with truffle oil, crisp pancetta, and lemon beurre blanc

Mediterranean Shrimp Ceviche — marinated shrimp with avocado, tomato, and cucumber in a citrus dressing

Wild Mushroom Crostini — creamy mushroom ragù on toasted baguette topped with shaved parmesan

MAIN COURSE

Choose 2 dishes

Jerk Chicken Skewers with Pineapple Glaze — tender spiced chicken served over coconut rice with tropical salsa

Crispy Plantain with Spicy Shrimp — golden plantain rounds topped with shrimp, avocado, and lime crema

Pan-Seared Salmon Fillet — served with citrus beurre blanc, asparagus tips, and roasted baby potatoes

Garlic Butter Lobster Tail — lightly grilled and served with herbed butter, lemon zest, and truffle mash

DESSERT

Choose 2 dishes

Pistachio Panna Cotta — creamy Italian custard infused with pistachio, garnished with honey and pistachio

Chocolate Lava Cake — warm chocolate cake with a molten center, served with vanilla bean gelato

Brownie A la mode

FRENCH

STARTER

Choose 2 dishes

Mini Tartare de Saumon — finely diced salmon with capers, lemon zest, and chive oil served on toasted baguette

Soupe à l’Oignon Shot — classic French onion soup presented in a small cup, topped with melted Gruyère and a crisp crouton

Antipasto Board. A selection of cured meats, cheeses, fruits, olives, pickles and crackers

FIRST COURSE

Choose 1 dish

Caprese Skewer Bite — cherry tomato, basil, and mozzarella pearl drizzled with aged balsamic reduction

Smoked Salmon Blinis — soft buckwheat blinis topped with crème fraîche, dill, and thinly sliced smoked salmon

Truffle Arancini — risotto balls infused with truffle oil and parmesan, served with truffle aioli

Mini Croque Monsieur Squares — layers of smoked ham and Gruyère cheese baked to golden perfection and cut into elegant bite-sized squares

MAIN COURSE

Choose 1 dish

Coq au Vin — chicken slowly braised in red wine with pearl onions, bacon, and mushrooms

Filet de Bœuf au Poivre — pepper-crusted beef tenderloin with cognac cream sauce and pomme purée

Daurade Provençale — pan-seared sea bream with tomato, olive, and caper sauce over saffron rice

DESSERT

Choose 1 dish

Brownie A la mode

Crème Brûlée — silky vanilla custard with a perfectly caramelized sugar crust

Tarte Tatin — caramelized apple tart served warm with vanilla bean ice cream

ITALIAN

STARTER

Choose 2 dishes

Antipasto Board. A selection of cured meats, cheeses, fruits, olives, pickles and crackers

Bruschetta al Pomodoro — toasted ciabatta topped with vine-ripened tomatoes, basil, garlic, and olive oil

Caprese Skewers — mozzarella, basil, and cherry tomato with a drizzle of balsamic reduction

Prosciutto e Melone — paper-thin prosciutto wrapped around sweet cantaloupe with a touch of mint oil

Insalata di Mare — marinated seafood salad with shrimp, calamari, and mussels tossed in lemon-herb dressing

Burrata con Pomodorini — creamy burrata cheese served with roasted cherry tomatoes and basil pesto

FIRST COURSE

Choose 1 dish

Risotto ai Funghi Porcini — creamy risotto made with porcini mushrooms, parmesan, and a touch of white truffle oil

Ravioli di Ricotta e Spinaci — handmade ravioli filled with ricotta and spinach in sage-butter sauce

Tagliatelle alla Bolognese — Tagliatelle pasta with slow-simmered beef and veal ragù

MAIN COURSE

Choose 1 dish

Pollo al Limone — pan-seared chicken breast with lemon-caper butter sauce and roasted potatoes

Filetto di Manzo al Barolo — grilled beef tenderloin finished with Barolo wine reduction and truffle mash

Branzino Mediterraneo — whole Mediterranean sea bass roasted with herbs, olives, and cherry tomatoes

DESSERT

Choose 1 dish

Tiramisu Classico — espresso-soaked ladyfingers layered with mascarpone cream and cocoa

Panna Cotta alla Vaniglia — silky vanilla panna cotta with mixed berry coulis

Cannoli Siciliani — crisp pastry shells filled with sweet ricotta and orange zest

Dinner

STARTER

Choose 1 dish

Classic Caesar Salad Cups — crisp romaine, parmesan, and house-made dressing served in mini lettuce cups

Roasted Butternut Squash Soup — velvety soup finished with crème fraîche and toasted pumpkin seeds

Seared Scallops with Corn Purée — tender scallops served over creamy sweet corn with crispy pancetta

Mini Crab Cakes — golden crab cakes with lemon aioli and fresh herbs

FIRST COURSE

Choose 1 dish

Stuffed Portobello Mushrooms — roasted mushrooms filled with spinach, ricotta, and herbed breadcrumbs

Wild Mushroom Risotto — creamy Arborio rice with truffle oil and shaved parmesan

Butternut Squash Ravioli — Ravioli with brown butter sage sauce and candied walnuts

MAIN COURSE

Choose 1 dish

Chicken Piccata. Boneless, skinless chicken breast in lemon, butter capers and parsley served with Creamy Polenta

Atlantic Salmon with Lemon-Dill Butter — pan-seared salmon with roasted fingerling potatoes and asparagus

Herb-Crusted Beef Tenderloin — perfectly seared beef with red wine jus and garlic mash, and asparagus

Chicken Supreme — roasted chicken breast cooked in chicken supreme sauce, served with mashed potato and vegetable medley

DESSERT

Choose 1 dish

New York Cheesecake — creamy cheesecake with mixed berry compote and graham crust

Chocolate Lava Cake — warm molten chocolate cake with vanilla bean ice cream

Maple Crème Brûlée — silky custard with a caramelized maple sugar crust — a true Canadian indulgence

Warm, fudgy chocolate brownie served with a scoop of vanilla ice cream and drizzled with rich chocolate sauce

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Chef Mary's reviews

4.2

•

11 services

Chef Mary was incredible. Her presentation, the food her personality was good. I would highly recommend her service.

Mary was prompt and professional. She was very good about adapting the menu to be gluten and dairy free for one of the guests. I appreciated that she wore a mask. All the dishes looked amazing, and she explained what all the components were. And everything was delicious! Perfectly seared scallops, lovely seabass and risotto, and lava cake with raspberry... My friends and I had a great evening.

The chef was superb. She came with the table decoration, she communicated effectively and the food was delicious. I strongly recommend her and I'd be using her again. Thanks Mary for the Valentine Dinner.

Excellent experience would recommend to friends and family.