As Chef Vanda, the owner of The Organic Personal Chef, I was always committed to providing only healthy gourmet meals. My goal has always been to make each meal the best you have ever tasted! I used locally-grown organic produce for bold flavors from around the world. Eating seasonally and choosing organically-grown ingredients supports our local farms and strengthens our economy while protecting our health and environment.
I am passionate about sustainable living and keeping food as close to its natural state as possible – free of synthetic fertilizers, antibiotics, hormones, GMOs, bleached white flour or chemical preservatives. Additionally, I strive to reduce my carbon footprint by reducing trash, recycling, composting and sourcing sustainable seafood. With help from LIPA’s wind and water program, my electricity even comes from renewable resources!
At Shilloh Personal Chef Services on Long Island, I provided health promotion through healthy eating by providing the freshest ingredients for each meal. It was an opportunity for us to appreciate Long Island’s culture while building a healthier future for everyone.
After more than two decades of experience as The Organic Personal Chef, I am now ready to share my knowledge with the new generation of personal chefs. My passion for health and sustainability deeply informs my commitment to providing only healthy gourmet meals for my clients. To further assist personal chefs in their journey, I am actively working on producing a personal chef book that will help guide those entering the field on how to make their own impactful change in serving the best tasting meals possible and running a successful personal chef company.