Meet Chef Simmy
Passionate culinary professional with roots in community service a journey that spans studies in culinary management at the Art Institute of Philadelphia, working in prestigious NYC restaurants like Rock Center Café and Grand Central Oyster Bar. Expanding horizons globally, I've traveled extensively, honing my skills in Spain, England, Poland, Mexico, Ecuador, Aruba, Turks and Caicos, Hungary and Italy and multitude of states from east to west. Immersing myself in diverse cultures, continuously learning new recipes along the way. My culinary expertise extends to serving diverse clients, from corporate giants like ADP and pharmaceuticals to renowned hotel chains like Marriott West End and L'Oreal. I've dedicated my culinary skills to sports arenas, contributing to the vibrant atmosphere and venues like the New jersey Devils and the U.S. Open tennis. Whether crafting menus for enthusiastic fans or ensuring premium dining experiences, my journey in the culinary world extends to the thrilling realm of sports and entertainment.
Venturing into the realm of farm-to-table cuisine, I lived and worked on a farm in Hawaii, emphasizing the significance of high-quality ingredients in crafting exquisite dishes. As the Farm Table Director, I educated students on creating nutrient-rich, from-scratch meals. I've collaborated with Big Island farms, focusing on farm-to-table, health, wellness, and vegan cuisine. Following my teaching stint on the farm I transitioned to a collaboration with Food Networks featured restaurant Threes bar and grill and Pacific Whale Foundation. Where I managed and lead a fleet of catering services, catering to a diverse range of dining experiences curated on land and Sea. Dedicating time to community and education, I taught virtual culinary courses during the pandemic with God's Hand Christian Cultural Center, extending my knowledge to my new local communities in NC.
My passion for teaching didn't stop there sharing my culinary knowledge, teaching techniques, and culinary safety to others. I extended a collaboration with summer camps like URJ Crane Lake Camp and JCC Ranch Camp, where I provided delicious meals with an attention dietary restriction for campers and staff during the summer programs. Additionally, facilitated. In the offseason, events such as weddings, bat mitzvah and retreats, always ensuring a personal touch and attention to detail. With a rich culinary journey that spans renowned restaurants, global travel and diverse ventures, I am not just a chef, but a storyteller. From teaching on farms and to gracing Food Network featured establishments I Bring a wealth of experience. Now, as a seasoned professional, I offer my expertise ensuring each event is a masterpiece of flavors and the celebration of culinary artistry. Let me craft an unforgettable experience tailored to your unique taste.
