Chef Kirsten

Chef Kirsten is a graduate of the Culinary Institute of America, with a diverse culinary background shaped by training alongside some of the world’s most respected chefs. Her experience ranges from French bistro to Japanese omakase, with a strong foundation in both kitchen and dining room operations.

Her background spans everything from large-scale weddings to highly personalized in-home dining, giving her a well-rounded expertise across all aspects of hospitality.

Kirsten specializes in accommodating a wide range of dietary preferences and restrictions, with the belief that food should not only be delicious, but also nourishing and energizing.

SAMPLE MENUS

  • Fresh Focaccia with Roasted Tomato Butter

    Grilled Branzino with Preserved Lemon Gremolata

    Charred Spring Pea and Fava Bean Salad with Mint and Whipped Ricotta 

    Broccolini with Calabrian Chili

    Rack of Lamb with Pistachio Crunch

    Orange Olive Oil Cake with Rosemary Glaze

  • Hamachi Sashimi with Cucumber, Jalapeno and Cilantro 

    Miso Marinated Black Cod with Yuzu Vinaigrette

    Sake and Soy Marinated Flank Steak with Japanese A1 Sauce

    Purple Forbidden Rice 

    Roasted Carrots and Parsnips with Sesame

    Cucumber Tsukemono salad 

    Matcha Mochi Cake with Chocolate Ganache Frosting

  • Rainbow Summer Rolls with Peanut Sauce

    Shrimp Pad Thai

    Garlic and Chili Crunch Green Beans 

    Thai Basil Chicken, Prad Krapow Gai

    Green Coconut Curry with Fairytale eggplant and Squash

    Jasmine Rice

    Fresh Sliced Mango and Coconut Sorbet with Coconut and Macadamia Crunch

  • Fried Squash Blossoms 

    Linguine Vongole, Little Neck Clams, White Wine and Parsley

    Dry Aged Ribeye Tagliata with Arugula and Parmigiano

    Braised Fennel and White Beans

    Little Gem Salad with Pine Nut Crunch and Creamy Chive Dressing

    Lemon Basil Sorbetto served in a Lemon Cup