ABOUT ME | chef

MY STORY

My childhood passion for cooking led me to culinary school after spending two years in a dismal corporate job. From there, I began working at the world-renowned Eleven Madison Park and Gramercy Tavern in New York City. It was in these kitchens that I learned the importance of impeccable organization, honoring high-quality ingredients, and mastering the execution of dishes, knife skills, and plating.

In 2007, I entered the private chef industry, and I have been cooking for clients ever since. In addition to my culinary training, I have studied the principles of Ayurvedic and Traditional Chinese Medicine, which guide me in creating truly healing dishes for clients with specific needs.

I believe that achieving a sense of wellbeing through diverse nutrient-dense foods is a privilege. It is an honor to cook in a way that can bring mental clarity, strengthen the immune system, support a diverse gut microbiome, and, of course, provide pleasure. From the ground to the plate, Mother Nature provides everything we need to nourish ourselves and perform at an optimal level.

My cooking centers on whole, seasonal, nutrient-dense foods, and polyphenol rich spices and herbs. Every dish has an emphasis on vibrant vegetables and is supported by high quality animal and plant proteins. Seeds, nuts, an array of grains, legumes, and beans, and high-quality fats are also paramount in how I cook. These ingredients, combined with my creative spirit and intuition, form the foundation of my approach. I listen carefully to the needs of my clients and consider how each ingredient can best serve them. My ultimate goal is to help others thrive through food.

Facilitating positive change in others through nutrition is the greatest reward I could imagine. My passion for using food as medicine is evident in all aspects of my life, including my work in the kitchen, and I look forward to sharing my craft with you.

If you would like to work with me please contact me at kelly.benedict@gmail.com.