Chef Charly avatar
Chef Charly
Nyc | Rating: N/A | Professional
Specialty Cuisines: African, French, Fusion, Italian, Mediterranean
Vetted Experiences: Private Chef, Personal Chef, Cooking Class, Corporate Event, Catering, Chef Consultancy

Know more about Chef Charly's Cooking Style with these sample menus.

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How did you start your journey?

My inspiration comes from Senegalese cuisine from my Grand -Mother. I'm specialized Mediterranean, Italian , French Cuisine. However I can cook depending for demand.

Where is your cuisine inspired from?

I was born and I spent part of my childhood in Senegal where the smell, the colors and the freshness of the foods that my grand mother was cooking attracting my biggest attention. Spending the rest of my childhood and growing up in the South of France, I further developed my passion for cuisine. I had my first restaurant cooking experience when I was 16 in Monte Carlo – Monaco, and from this day I never left this activity of cooking. I lived and worked many years in Monte Carlo in the most prestigious restaurants such as “Quai des artistes”, “Zebra Square” and “Le Cavangnetu” that specialize in French, Provençal, Monegasque and Italian food. Further my passion for cooking enabled me to travel a lot. I worked in a small city in the Netherlands called Goes, in Paris at “Le Bistro du Quai” and on the “Crystal Serenity” cruise boat that was the occasion for me to visit several Caribbean countries and American cities. As I visited New York, I fell in love with this exciting city and a friend that already lived in the city opened the doors for me to work at “Stanton Street Kitchen”. A few years later, I had a great opportunity to work at La Mirabelle, an authentic French restaurant, that gave me a sweeping freedom to use my talents. The clients loved my food and this is when I had the idea to cook directly for them in their kitchen and therefore become a personal chef. My cuisine is mainly Provençal but I don’t forget my roots, and I sometimes add a touch of tasty Senegalese food such as the “Poulet Yassa” (marinated chicken with onions, lemon and French Dijon mustard) that if you think about it, is a dish with a strong French influence. But enough said, you must try my food that will make you travel in the land of “Provence”!

Work

Private Chef | Provencharly | 2015 - Now
I offer my personal /private chef services to anyone that would like to have delicious South of France food prepared for a special occasion.

Chef de Cuisine, Executive Sous Chef | SK Stanton Street | 2015
American Cuisine, with Master Chef Eric Blauberg.

Chef de Cuisine, Executive Sous Chef | La Mirabelle | 2009 - 2015
French Cuisine

Training

Graduate CAP | Culinary School Nice Paul Augier, South of Grance | 1995 - 1997

Apprentice Chef | Le Relais Imperial | 1990 - 1992

What is your Cancellation Policy?

Flexible - Full refund up to 2 days prior to event, except Foodie Service fees

What languages do you speak?

English, French, Spanish

How far can you travel?

48 kms

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