The Hudson Valley Chef

The Hudson Valley Chef Private Chef in the Hudson Valley & Tri-state area �Intimate to small events & We travel to you!

Three things I never get tired of:A humble ingredient done really well.A braise that took all day.And hearing someone sa...
06/16/2026

Three things I never get tired of:

A humble ingredient done really well.
A braise that took all day.
And hearing someone say, “That was the best short rib I’ve ever had.”

Whipped feta. Harissa carrots. Braised short rib.

06/12/2026

One of the biggest surprises for clients hosting at Airbnbs?

Many properties simply aren’t stocked for entertaining.

Just because an Airbnb sleeps 16 doesn’t mean it has 16 matching dinner plates, enough glassware for cocktail hour, or silverware for a full meal. We’ve walked into stunning homes only to find mismatched dishes, a handful of cups, and not nearly enough place settings for the gathering being hosted.

For this weekend’s dinner, our guests traveled all the way from Seattle to celebrate in Beacon, taking in the incredible views of the Hudson River while gathering around the table with family and friends.

That’s one of the reasons our Ultimate Package includes real plates, real flatware, printed menus, and the details needed to create a beautiful dining experience.

No paper plates. No scrambling to count forks. Just a thoughtfully set table, seasonal food, and an evening designed to feel effortless from start to finish. We aren’t just a private chef dinner, we are an experience.

06/04/2026

The client told me they wanted pasta, lots of vegetables, and then basically said, “Have fun.”

So I went to the farmers market that morning and let what looked best guide the menu. If you’ve worked with me before, you know that’s my happy place.

I came home with bags full of beautiful produce, fresh herbs, and way more excitement than any reasonable person should have over vegetables.

This dinner ended up being exactly what I love most—simple food, peak-season ingredients, and a menu that couldn’t have existed any other week of the year.

Mediterranean food really speaks for itself.I spent years working in Greek-owned restaurants, and that influence still f...
06/01/2026

Mediterranean food really speaks for itself.

I spent years working in Greek-owned restaurants, and that influence still finds its way into my cooking today. Fresh ingredients, simple preparation, and food meant to be shared.

We started the morning at the farmers market, filling our bags with whatever looked best that day. By dinner, it became grilled shrimp skewers, creamy tzatziki, grilled vegetables, Greek salad, warm pita, and avgolemono potatoes.

When the ingredients are this good, less really is more.

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Kingston, NY
12477

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+18452495926

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