I am a Culinary Institute of America trained private chef with 13 years of professional experience nationwide. I have a passion for healthy delicious meals made with local organic ingredients. To me cooking is about connection and bringing people together through the terrior of the land with both a mixture of tradition and current techniques.

For me, cooking is...

A magical transformative experience that inspires all of the senses.

I learned to cook at...

I started my training at local catering companies and cookeries. I upgraded to a traditional culinary school at the CIA in Hyde Park, NY.

A cooking secret...

I use local and organic ingredients.

My menus

Winter

STARTER

All inclusive

French onion soup, AOP Gruyere, garlic rubbed baguette crouton, caramelized vidalia, calvados, chives

FIRST COURSE

All inclusive

Winter kale salad, chiffonade lacinto, shaved parmesan, dried fig, slivered almonds, shaved radish, balsamic reduction drizzle

MAIN COURSE

All inclusive

Seared grass fed steak, roasted butternut squash, crispy sage, pan jus, wild mushrooms

DESSERT

All inclusive

Warm chocolate tart, caramelized hazelnuts, hazelnut-chocolate gelato, dark chocolate biscotti crumble, ferraro rocher

Autumn

STARTER

All inclusive

Gulf shrimp, braised white beans, cherry tomato, garlic, white wine, foccacia crostini, basil

FIRST COURSE

All inclusive

Acorn squash salad, local chevre, toasted pecans, arugula, apple cider vinaigrette, dried currants

MAIN COURSE

All inclusive

Parpardelle bolognese, grass-fed ragu, Autumn mirepoix, parmesan, whipped ricotta canel, crushed black pepper

DESSERT

All inclusive

Butterscotch budino, salted caramel, whipped creme fraiche, toasted coconut

Summer

STARTER

All inclusive

Lobster roll, butter toasted brioche bun, creamy old bay aioli, chives, butter poached lobster

FIRST COURSE

All inclusive

Elote salad, gem lettuces, shaved manchego, rock shrimp, grilled corn, micro cilantro, lime vinaigrette

MAIN COURSE

All inclusive

New England boil, lobster, shrimp, corn, sausages, clams, new potatoes, crusty baguette, garlic-lemon butter dipping sauce

DESSERT

All inclusive

Baked Alaska, Sicilian pistachio gelato, dark chocolate brownie, Swiss meringue, chocolate biscotti crumble, grand mariner flambe'

Spring

STARTER

All inclusive

Seared sea scallops, lemon buerre blanc, salmon roe, spring chives, garlic rubbed baguette toast

FIRST COURSE

All inclusive

Spring pea salad, bibb lettuces, champagne vinaigrette, chervil, shaved watermelon radish, english peas, sugar snap peas, pea shoots

MAIN COURSE

All inclusive

Chicken salsa verde, brined and grilled chicken breast, arugula, shaved parmesan, grilled zucchini, pistachio mint pesto

DESSERT

All inclusive

Tahitian vanilla panna cotta, macerated strawberries and apricots, passion fruit sauce

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Chef Lauren's reviews

4.83

•

12 services

Lauren created a fabulous meal - every dish was delicious and she accommodated two vegetarians with ease. I would hire her again in a minute,.

Chef Lauren did an incredible job. Not only was her food amazing, but the entire experience was perfect. She was pleasant and made us feel very comfortable throughout the whole experience. Not only would I have her back, but I would recommend her to others. Thank you.