With thirteen years of experience as a private chef and a long family history in hospitality,

Chef Marnee finds passion in food and flavor. A graduate of the French Culinary Institute, she has worked with Peter Callahan Catering, Hamptons Art of Eating, Rebecca Gardner from Houses & Parties. She's parlayed these experiences into working with exclusive clientele from NYC to the Hamptons. Chef Marnee has a rustic farm-to-table style with an emphasis on seasonal and locally sourced ingredients with

beautiful pops of color.

For me, cooking is...

About bringing everyone together as a whole - at one table sharing themselves while nourishing their souls..with wine of course!

I learned to cook at...

The French Culinary Institute

A cooking secret...

My mise en place and keeping organized! That is the base of a good meal.

My menus

Mediterranean flair

STARTER

Choose 1 dish

Mini Mezze plates

FIRST COURSE

All inclusive

Deconstructed Greek salad / halved baby heirloom tomatoes / baby cucumber / sliced red onion / pepperoncini/ Kalamata olives over whipped feta - light Greek vinaigrette

MAIN COURSE

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Grilled lemon herb marinated Octopus / over fresh spiralized zuchinni / spicy roasted chickpeas / sweety drop peppers - charred lemon + butter herb sauce - microgreens

DESSERT

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Vanilla bean panna cotta ring - raspberry sauce fill / fresh fruit / coconut sorbet / lemon gelee - edible flowers / crushed fruit powder

French flair

STARTER

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French style blinis - creme fraiche / smoked salmon / caviar - dill

FIRST COURSE

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Endive salad / crisp pear slices on bed of baby arugula / toasted walnuts / blue cheese crumble / prosciutto - light lemon herb vinaigrette

MAIN COURSE

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Crisp seared duck / carmelized figs / baby blanch half stem tricolor carrots / citrus sauce - edible pansy/ microgreens

DESSERT

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Mille-feuille with roast strawberries and mascarpone - strawberry sauce - rose gold leaf

Asian flair

STARTER

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Tuna tartare on puffed rice crisp / spicy aioli - edible pansy

FIRST COURSE

Choose 1 dish

Julienne veggie noodle salad over baby Bibb lettuce cup (brown rice noodles) + soy lime ginger dressing - sunflower sprouts

MAIN COURSE

All inclusive

Thai chicken satays over bed of coconut lime white rice - peanut sauce on side / pickled jalapeño - microgreens

DESSERT

All inclusive

Assorted mini mochi / dehydrated berry crumble over fresh whip + berries + edible pansy

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Chef Marnee's reviews

4.5

•

4 services

excellent experience!! delicious food, lovely conversation, awesome person. took care of everything and left the kitchen SPOTLESS! we also loved how yummy but still HEALTHY it was! would highly recommend!