executive Chef Natasha

Chef Natasha is a trained Chef offering professional chef services with a Modernist take on Classic French, Indian, and Asian cuisine, in addition to European and American cuisines we strive to bring a global experience to all your events.

Her inspiration for creating new and interesting dishes comes from her dedication to supporting and utilizing sustainable local food sources first and foremost. In addition to traveling to Paris, Germany, South America, and various Asian countries Chef Natasha continues to build her repertoire through cooking, reading, and continuing education.

Her passion for being a chef means never settling. Always reaching further, constantly adding to her knowledge and skills set is the mantra she lives by. Her passion for food is expressed in her joy and love of cooking.

"My narrative about who I am and what I bring is best shown on a plate. Everyone of my clients has had some special dish that triggers a happy memory, one that fills them with joy. That joy is what I gift to each client through food."

She has worked numerous events, corporate events, embassy parties, weddings, intimate dinner parties, chef tastings and hosts several cooking classes teaching young professionals, ladies night, and International cooking. She loves working with clients who think outside the box, those who are culinary driven, that are open to culturally diverse cuisine and passionate about food. 

With over 12+ years of cooking experience, her passion for creating dishes and being better has never ceased.

Finally, the overall goal is to raise consciousness by educating clients on the food they are consuming and its sources. This allows each client and their guests to be part of the big picture; the full dining experience. #CONSCIENCEFOOD

BACKGROUND

  • Professional Chef with 12+ years of comprehensive and progressive service in the Culinary Arts Industry as a Professional Chef, Executive Chef & proprietor of iChef LLC- DC’s Premiere Chef for Hire Service & Event Management.

  • Culinary Arts Graduate & Hospitality Management from the Art Institute of Washington

  • Part -Time Studies Abroad continuing education at Le Cordon Bleu

  • Stáged at various restaurants in the DC Metro Area