SEASONAL

My food journey began as a child in the kitchen, constantly hovering over my mother's shoulder while she prepared traditional Greek meals for the family. Throughout the years, I found great joy in cooking for friends and loved ones. I then went on to get a Master's degree in nutriton and dietetics, becoming a Registered Dietitian in my professional life, but continuing my love affair with cooking and hosting dinners in my personal life. Throughout my career as an RD, I have worked as a clinical dietitian and recipe developer-- helping my patients, clients, and readers meet their nutrition needs using whole, seasonal foods as the foundation.

Because of my constant curiosity in local produce and the impact it has on the culture of a city, I created a podcast called Seasonal. In this space, I interview local chefs, farmers, artisans, and food editors to highlight local food and explore how it differs from season to season. With Seasonal, I hope to link together the local restaurant scene and farming landscape to push the local food movement forward and encourage members in the community to buy local.

Given my love of culinary nutrition, I have become the resident oncology dietitian and advisory board member for Cancer Wellness Magazine, where I develop recipes and articles specific to targeting cancer cell growth. I have also contributed to articles appearing in many media outlets, including the Columbia Daily Herald and the Providence Journal, educating the population on the importance of balanced diets and mindful eating.

Given my background in nutritional science, I believe in the importance of sourcing local ingredients to not only provide optimal flavor, but to also ensure the more nutrient dense dishes possible. My homestyle cuisine is inspired by my Greek heritage, highlighting the best of New York's seasonal produce.

With all of my experiences as a clinical dietitian and work in culinary nutrition, I now work as a private chef in NYC specializing in Mediterranean cuisine and therapeutic diets tailored to my clients. I have cooked for parties of up to 45 people in NYC, Boston, and Nantucket, where I celebrate local and seasonal ingredients to allow for the most nutrient-dense and flavorful dishes possible.