How did you start your journey?
Nothing gives me quite as much joy as seeing someone's face when they've just put the most delicious morsel of food in their mouth and can't quite describe to their fellow dining companions just how good it is. I cook to give that experience to as many people as possible. In today's world, so much focus is placed on how aesthetically pleasing and 'Instagrammable' dishes are. While presentation of food is indeed crucial, nothing - absolutely nothing - should compromise the taste and authenticity of a dish. I have a passion for vegetarian and vegan food, and lives to debunk the myth that vegetables can't be substantial as a main course. Nevertheless, I also get a buzz out of cooking a fillet of fish to perfection, and slicing a seared loin of venison to reveal the crimson rareness within. I have a particular affinity for Italian food, and spends a week every year in Sardinia hanging round the markets. I am very thoughtful in my menu planning, and create themes for each party which focus on authentic ingredients and recipes . I try and make everything from scratch and, as unorthodox as it may seem, I never follow a recipe. I combine ideas, flavours and ingredients but most importantly my own passion and instinct to create a truly unique dining experience for my guests.
Where is your cuisine inspired from?
My cooking training started in the kitchen with my mother, a woman who rarely cooks the same meal twice in one year. Her repertoire, ingenuity and ability to season food to perfection are second to none, and most of what I know I have learnt from her. I decided to take a cookery course at the Gables School of Cookery before embarking on a ski season in the French Alps, cooking every day for a chalet of 11. I then cooked my way through university, and after moving to London, took every opportunity to invite friends over for dinner parties. Moving around in the corporate world from insurance to private equity, I was struggling to find my true passion there - so I quit my job and decided to set up as a private chef. I do everything from corporate catering to weddings to private dinner parties for small numbers - anything that allows me to cook as much as possible and experiment with new flavours and ideas. I absolutely love cooking and my passion is reflected in every dish I plate up for my diners.
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Commi chef | Greenspeares | 2017 - Now
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Antigone | 5.0
It has been great to have Ellie to cook for us and our friends. She was a pleasure to work with, the food was great to the point that all ...
Foodie Katie | 5.0
A fantastic chef and extremely pleasant to deal with! Would highly recommend
Foodie Lauren | 5.0
Ellie was an absolute delight! A pleasure to meet her and work with her - couldn't have asked for more!