Gabrielle Kennedy
New York, Ny.
I work as as a freelance caterer and private chef for individuals, families and companies throughout New York City, the Northeast, and beyond.
After completing my culinary training at the Natural Gourmet Institute, the premier health-supportive culinary school, I dove into the restaurant world. Working at Jean-Georges Vongerichten’s Mercer Kitchen in NYC, and The Ravens vegan restaurant in Mendocino, CA gave me diverse experience. I have also assisted numerous world-class chefs prepare dinners at the James Beard House.
My specialties are healthy, organic, sustainable and most importantly, tasty cooking. There’s a world of flavors, tastes and textures in food I’d be delighted to share with you.