How did you start your journey?
I specialize in new age Italian food with a Mediterrannean flare. I am well versed in BBQ, Greek, American, and Vegan/Vegetarian cuisine as well. I like to use fresh seasonal ingredients (most locally bought or home grown) when possible. I don't like to use hidden fats or heavy sauces as I like to bring out the natural flavors of each item.
Where is your cuisine inspired from?
I learned how to cook from my grandma and stepmom. My mom didn't cook at all but my grandma loved having Sunday dinners, cooking the freshest Italian foods. I remember being mesmerized by all the food, flavors and laughter at the table. I always wanted that feeling in my life. As I got older my stepmom was always in the kitchen, whipping up more delicious Italian dishes. From there I read, watched and practiced until I could have my own dinner parties.
Owner/Chef | Tara's Italian Cucina | 2014 - Now
I am the owner and chef of a private chef and catering company specializing in Italian and Mediterranean food.
Chef Consultant | Il Portico | 2014
I helped to reopen and transform an old-style Italian restaurant to one of new age Italian cuisine. I trained the staff, designed a whole new menu and reorganized the kitchen.
Sous Chef | Axia Taverna | 2011 - 2013
Sous chef of a high-end Greek restaurant. I trained line cooks, worked all stations from grill to sauté, butchered all fish and meats, ordered all kitchen products and expedited on weekend nights.
No description provided.
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?