Chef Read Sabocheck

I am a professional chef with 15 plus years experience from luxury hotels, fine dining establishments, upscale casual and casual restaurants. I am a 2007 Culinary Institute of America graduate. I’ve worked in Florida, Hudson Valley, New York, Chicago, Washington DC, Philadelphia, and Harrisburg PA, where I am from. I have experience with a number of celebrity chefs and also 3 Michelin Star cuisine. I’ve done 5 or 6 restaurant openings. I am very creative and confident in what I do. I have experience with many years in off premise catering for small and large events. I am classically trained French but have restaurant experience in Greek, Israeli, Italian, Japanese/some Asian, Latin/Mexican, Slavic, and Eastern European cuisine.

I am very clean about myself and my food I prepare. I come showered, groomed very well, and clothes pressed. I prefer to work in an environment that is similar to how I take care of myself and type of restaurants I would work in which is clean.

I can make just about anything. I love anything challenging but within my means. I have a lot of my own equipment. If I don’t stand by my food I will not serve it. And when things do go a stray I am able to adapt to the situation. I make everything from scratch unless it is something way too time consuming or considered normal to purchase by chefs that have high expectations. If I am able to do it without taking away from my goal of creating a memorable meal or exerting a feeling from a person’s memory or past, I will. If I don’t feel comfortable I will tell you but will do anything to make the guest happy.