About Chef Abyssinia
Elevated Culinary Experiences Across the New York Metro Area
Chef Abyssinia LLC is a luxury personal chef and catering company serving New York City, Westchester, North Jersey, Long Island, and the surrounding metro area. From intimate private dinners to large-scale corporate events, every experience is curated with intention and precision.
What began as a love for cooking at the age of ten evolved into a lifelong commitment to the culinary arts. Today, Chef Abyssinia designs customized dining experiences for families, executives, and brands seeking more than just a meal.
Culinary Training & Professional Foundation
Abyssinia holds a Bachelor’s degree in Culinary Arts and Food Service Management from Johnson & Wales University, where she also studied pastry arts. She later traveled to Germany to study wine, expanding her understanding of global cuisine and pairing.
Her professional background includes experience in respected New York restaurants and hospitality environments, shaping a style that blends structure with creativity.
Caribbean, American Asian, Mexican, Southern, and Italian influences remain central to her approach. Always seasonal, ingredient-driven, and visually composed.
Philosophy: Conscious Cuisine
At the core of Chef Abyssinia LLC is a commitment to conscious cuisine.
Menus are thoughtfully developed to balance flavor, presentation, and nourishment. Fresh, locally sourced ingredients are prioritized whenever possible, with an emphasis on vibrant produce and intentional sourcing.
Sustainability is integrated into daily operations — from minimizing food waste and composting when possible to selecting eco-conscious packaging and supporting regional farmers.
Luxury dining and environmental responsibility are not opposites. They coexist here.
Community & Leadership
As a woman-led, Black-owned culinary company, Chef Abyssinia LLC values representation, mentorship, and excellence within the hospitality industry.
Through coaching and professional guidance, Abyssinia supports aspiring chefs and entrepreneurs while continuing to build a company rooted in integrity, inclusivity, and community impact.
Formally trained in Culinary Arts, with continued professional development through the American Culinary Federation.