Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My inspiration comes from Senegalese cuisine, the Mediterranean, and specifically the South of France.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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 Cavanetu” that specialize in French, Provençal, Monegasque and Italian food. Furthermore, 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”!
Culinary School Nice Paul Augier, South of Grance
Graduate CAP (Jan 1995 - Jan 1997)
Le Relais Imperial
Apprentice Chef (Sep 1990 - Oct 1992)
Private Chef (Oct 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.
SK Stanton Street
Chef de Cuisine, Executive Sous Chef (Jun 2015-Jul 2015)
American Cuisine, with Master Chef Eric Blauberg.
Chef de Cuisine, Executive Sous Chef (Sep 2009-Jan 2015)
New York, NY, United States
Travel: 48 kms
No description provided.