A Little About Chef Vanda 

Cooking is in Chef Vanda's genes - literally. Her late father, Jose Alberto was one of the most renowned chef's in Long Island, working in some of the area's most noted eateries such as Papa Gallo and the Davenport Print Press before going on to open his own celebrated restaurant, Le Baron. Nurtured around the fast paced, world of the restaurant business, by the time she hit her mid teens Vanda had acquired an acute sense for the intricate myriad of spices and seasonings that her father used to create the pallet pleasing extravaganzas that were the pride of his international menu. "I've been in the culinary business my whole life and I realize that to stay in it, you really have to love what you do" says the loquacious chef. "I feel my passion for what I do comes across not only in the food I prepare but in my relationship with my clients."

What's For Dinner Vanda?

Though formally educated with a degree in restaurant management with an emphasis on culinary skills (French trained) as well as a graduate from USPCI (United States Personal Chef Institute) Vanda feels that the true instincts of being a chef aren't necessarily learned in the classroom.

"The basis of what I do I got from both my parents" she explains. "We are originally from Portugal and I moved to the US when I was ten, so my mother prepared great Portuguese dishes. Then my father, of course, was a phenomenal chef of international cuisine and it was from them that I really developed my own style which I call Iberian Cuisine. Fundamentally it's a combination of Portuguese and Spanish. I also specialize in comfort foods which can be anything from meat loafs, stews and soups to Japanese hot pots or Mexican style spreads. It's very varied."

Vanda takes pains to explain that the term "comfort food" need not be associated with calorie food. "My father suffered with a heart condition for many years" she says. "He had his first heart attack at forty-two, so healthy eating wasn't just an option as far as he was concerned. Low fat, no red meat, whole grain, complex carbs, no butter or cream was part of our menu at home before it became fashionable."
Couple that with the fact that Vanda, who in addition to her culinary accolades, is also a former gymnast, fitness instructor and body builder, and you have a chef that truly practices what she preaches in terms of nutrition. In addition to her family's business Vanda has also worked at the Soho location of the prestigious Caviarteria, which she describes as "an incredible learning experience at the highest end of the restaurant chain."

With an impeccable restaurant pedigree, quite why Vanda decided to go it alone as a personal chef is a reasonable question.

"Everyone gets the burn out in the restaurant biz" she states.
"There's the politics and of course the constraints of adhering to a particular menu. I love to entertain people and feed them and see their reaction and being a personal chef is ideal for that."

As a personal chef Vanda's services include preparing food at her client's premises on a schedule catered to their needs.

"I can come over once a week, biweekly or monthly. The fresh foods I use can all be frozen for short periods of time. The dietary needs are all customized for each client too, be it low fat, kosher, low carbs."

An addition to her service is the introduction of her own line of baby foods which again can be prepared directly in the clients home.

"Why buy commercial baby foods that have preservatives when you can feed them something that's organic and pure?" Vanda says. "Like other foods I prepare, the baby food can be stored in containers for short periods of time."

Vanda says her baby foods are just one element of personal chef business that is founded on a philosophical bedrock that was instilled in her from a young age:

"Everything I do stems from my belief in family. My goal is get the family back to the table with wholesome, healthy foods. People in continental Europe don't die as young as here because there's less stress and more focus on the family. Meal time is bonding time."

Shilloh Personal Chef Services:

I'd love to sit and chat with you, give me a call. I'll answer any questions you might have about Shilloh and my services.

 Namaste, Chef Vanda