A decade of professional kitchens, four years cooking dinners in households across Connecticut and Massachusetts. The chef behind Jekyll and Hyde Personal Chef.
Ed cut his teeth in restaurant kitchens. He learned the line, the pace, the way a course leaves the pass at the right second. He also learned what most restaurant cooks eventually learn: the room is set for service, not for the people sitting in it.
The private chef move came from watching households eat at their own table the way restaurant rooms cannot. Smaller scale, longer pace, food that belongs to the night instead of the menu. The kitchen is yours. The chef cooks.
Three flavors land harder than seven. Every plate gets exactly what the course needs, nothing more.
Each course leaves the pan to the plate. No chafing dishes, no holding, no warm trays.
The night is paced against the table. Courses time against the conversation, not against a kitchen clock.
The chef leaves the kitchen cleaner than he found it. The morning after stays clean.
The night is paced against the table. Courses time against the conversation, not against a kitchen clock.
The chef leaves the kitchen cleaner than he found it. The morning after stays clean.
Ten years across restaurant kitchens. From the brigade station to chef de cuisine.
Classical French and Italian base, sharpened on contemporary American technique. The base is grounded.
Four years cooking private chef dinners and events across Connecticut and Massachusetts.
The brand name carries it. The plate carries it. Refined and primal in the same night.
Restraint, precision, the plated course. The tweezers laying microgreens. The chef who studied the technique before he broke from it.
Heat, fire, the flame on the pan. The course that smokes when it lands. The chef who knows that food meant to be eaten by people should taste like it was cooked, not assembled.
Restraint and indulgence on the same plate. Cooked in your kitchen. Plated at your table. Eaten by people who came for the night, not the menu card.
Dinner party, cocktail reception, wedding, weekly meal prep. The chef cooks.