My culinary journey began in my grandmother's Turkish and Greek kitchen, where I learned that vegetables should be the star of every dish and that good olive oil can work magic. This Mediterranean foundation guides everything I create today.

After training at IPCA Culinary School in Milan, I fell in love with Northern Italian cuisine. My Michelin-starred restaurant experience includes Blue Hill under Dan Barber and Cafe Gray with Gray Kunz, who taught me to marry technical precision with seasonal storytelling, while expanding my repertoire into French techniques and Asian-inspired flavors.

I relocated from NYC to California specifically for the incredible year-round farmers' markets. My approach is vegetable-forward but never restrictive, honoring both seasonal abundance and my clients' preferences.

For five consecutive summers, I served as private chef to a discerning Hamptons family who became so fond of my cooking that they wanted to install a plaque with my name on their kitchen door - a testament to the personal connections I build through food. Whether I'm crafting rustic Mediterranean vegetables, fresh pasta from scratch, or warm sourdough straight from the oven, every meal is designed to nourish and delight.

My pastry training rounds out the experience, ensuring memorable meals from the first bite to the last sweet finish.

DeborahGorman@gmail.com
(917)353 - 1181