Cooking has always come naturally to Chef Trish, who has been independently whipping up creations in the kitchen since second grade. And while her 20 years in the hospitality and food service industry include becoming a licensed wholesale food manufacturer and selling sauce at supermarket chains and Amazon, she pursued a reliable career as a financial analyst. But when the pandemic hit, she took a leap of faith to do what she loved.
In the first year, she grocery shopped for those quarantined, worked as a personal chef, and helped with meal prepping, quickly building her business. She developed a name for herself, taking a fresh approach to curating unique, customizable dishes. Today, Chef Trish is creating at-home, seasonal farm-to-table, fine-dining experiences for those living in Newport, Rhode Island, Greater Hartford, the Connecticut shoreline as well as everywhere in between.
From the beginning of the event planning process, she involves the host, asking about their guests' likes and dislikes, favorite flavors, and dietary restrictions. She takes pride in using proteins and ingredients other chefs might not serve, talking tableside about what makes them unique and why they taste different. Surrounded by "awesome, loyal staff," she says, it's hard to fail.
