Carlo Soranno
Chef Carlo Soranno hails from Queens, New York. He began his culinary journey at an early age learning simple Italian preparations from his mother and grandmother. Chef Carlo is a founding partner and the Executive Chef of My Chef Direct. Along with business partner Amanda Jaffe, he has brought together a talented team of chefs and food experts to create the ultimate consulting group for creating lavish dinner parties, providing weekly meal services, and instructing private or group cooking lessons.
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Tytania Rose
The world has certainly been Chef Tytania Rose’s oyster in her pursuit to master the art of fusion cooking. Pairing a love of travel with a passionate interest in vegetarian, macrobiotic and organic cooking, Tytania has taken cooking classes and done extensive study in Tulum, Mexico, Chiang Mai, Thailand, Bali, and Japan.
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Vanessa Renee Cantave
Chef Vanessa Cantave greets clients with a firm handshake and a brilliant smile—and that’s just the beginning. Classically trained in French cuisine preparation, presentation and service, Vanessa takes great pains to marry her creative mind with the season’s finest and freshest foods.
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Gillian de Seve
Chef Gillian de Sève began her cooking career as a caterer in New York City in 1986. She founded Casa Nova, a catering company in a unique Chelsea loft space that provided an alternative and elegant setting for small and intimate weddings, as well as for corporate and private parties.
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Stefanie Bryn Sacks
Stefanie Bryn Sacks, M.S., a Culinary Nutritionist, works hands-on with individuals in transition to a healthier way of eating as a food counselor, nutrition educator and chef instructor. In 1999, she created Nutricook, a program to help prevent illness and restore health through personalized nutrition therapy and culinary guidance. Stefanie’s knowledge and skills as a professional chef and nutritionist enables her to address many health conditions. She is affiliated with New York City’s Beth Israel Continuum Center for Health and Healing and the Eleven Eleven Wellness Center as well as many prominent New York doctors practicing integrative medicine.
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Matthew Fulton
Raised in Mentor, Ohio, a suburb of Cleveland, Matthew Fulton first experienced the culinary world at the age of eleven after reading a recipe for applesauce and making it for his mother. He took the reins as home cook at an early age, which lead him to Pennsylvania Culinary in Pittsburgh, Pennsylvania, where he graduated at the top of his class in 2000.
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Sally Rupert
Diversity speaks volumes in describing both Chef Sally Rupert’s background, and her approach to cooking. Calling Honolulu, Hawaii home for much of her young adult life, Chef Sally has also lived in Berkeley, Colorado, and Rochester, NY—places that have helped shape her culinary skills. With a degree in Chemistry, Chef Sally originally pursued teaching as a career, working as a private school chemistry teacher for students with dyslexia. She also taught organic biochemistry for the Honolulu Community College’s off-campus program for soldiers.
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Evan Madden-Peister
Evan Madden-Peister was born and raised on the Upper West Side of Manhattan in New York City. At an early age he was exposed to and influenced by the many cuisines that New York City has to offer; French, Italian, Spanish, Polish, Chinese, Thai, Vietnamese, Japanese, Moroccan, Brazilian, Dominican, Mexican, Ethiopian, and the classic Jewish cuisine of the Lower East Side—they all played a role in shaping his love for merging tastes, textures, and seasonal ingredients to create his own unique culinary style.
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