Osmanthus by Robin Ferriere
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About

About Robin Ferriere

Passionate cook. Weekend Baker. Excellent Event Planner. Creative Marketer. Wines & Spirits Enthusiast.

As a private chef based in New York City, my key focuses include private chef service, artisan pastries, catering and event planning. I have a background in classic French culinary arts training, and with years spent in Asia growing up, I’m also well acquainted with authentic oriental ingredients and culinary techniques.

I started baking and experimenting with recipes as a hobby in my teenage years. As my interest in food grew, I often found my weekends consumed with throwing dinner parties for my friends and family. In 2015, I moved to New York City after leaving my marketing job at Moet Hennessy (LVMH group).  I decided to take a leap of faith and bid farewell to the corporate world to follow my life-long passion.  

After attending the International Culinary Center and working as a line cook at Chef Daniel Boulud’s renown fine-dining French restaurant Daniel in 2016 to be a professionally trained chef, I’ve then moved on to building my private chef business, and I’m here to offer you my full services!