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Monet Pugh
My Story
My culinary spark came from my mother's love of cooking and the connection I felt when feeding others. After working with the homeless of NYC, I decided to dive deep into the culinary world, and go to culinary school where I've never looked back. Now after 9 years working in catering and restaurants, I've now transitioned to a private chef and have never been happier. My work can now be personalized to each client and I get to embrace my creativity on my own terms.
My Approach
My cooking approach is casual comfort with an upscale spin. I am also well versed in many cuisines including Japanese and Italian. It's important for clients to feel comfortable with providing feedback and wanting to try new things. I always want to maintain a comforting, clean, and professional experience for all clients.
My Preferences
I prefer environments where the client can be comfortable as well as the chef so the experience can be the most positive for both parties. Transparency between Chef and client is always a priority. I specialize in upscale versions of comfort food and catering. I am well versed in many cuisines and adapt well to new ideas and techniques.
What Customers Say
"Wow, Chef Monet! Just wow. Every single thing was amazing!"
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