Chef in Greenwich, Connecticut

have been told that people can taste the love and passion that I put into my creations. I take this as the greatest of compliments because it means that I have been able to create a dish that has awakened their senses. I draw from a wide pallet of flavor profiles when I cook, Pan Asian, Indian, World Fusion, Southern BBQ, American Regional. I also have an extensive knowledge of the laws of Kashrut and am able to pretty much make any dish Kosher (no I can not make bacon kosher) Here is a snippet from a review of my food from a James Beard award winning blogger Our chef, Craig Kravitz, began the conversation a week in advance of the meal by asking what our “dream meal” would be, but we decided to let him prepare his signature dishes, which have a Southeast Asian influence, with astounding results. The three-course meal began with a huge bowl of mussels in a complex green curry , continued with lemongrass chicken thighs, and concluded with thin-sliced beef in a rich and comforting red curry sauce with sautéed bok choy on the side. Kravitz was friendly and personable, and the meal moved along at a comfortable pace.