ChefAndTheCity:

_FieldCaption_About Me_View

Nickname:	ChefAndTheCity Pittsburgh, PA United States
Facebook:	www.facebook.com/ChefAndTheCity
Twitter:	twitter.com/#!/littleladychef
LinkedIn:	www.linkedin.com/pub/mya-zeronis/37/730/299
Blog:	wherethegirlsgo.com/author/mya/

ChefAndTheCity Photos

Wild Atlantic salmon, organic watermelon cubes, German striped tomatoes, zebra striped tomatoes, mint and balsamic honey reduction

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Description:

A professional chef with more than 10 years of diverse experiences in restaurant and food service industry, I'm well versed in both mainstream and ethnic cuisines: American- new, American- traditional, Italian, Mediterranean, Greek, Asian Fusion, Spanish, Japanese, Thai, Cajun, Creole, Moroccan, Middle Eastern, Burmese, Indian, American- Southwestern, American- soul, Vietnamese and Chinese, to name a few. A carnivore myself, I enjoy cooking meats from humanely and naturally raised animals and wild-caught fish from sustainable sources. Don't get me wrong. I can wow you with vegan dishes that lack animal proteins but make up in taste and nutrition. My culinary career started in Pittsburgh but I have traveled to open my eyes to the world's gastronomy and to stomach mind-blowing flavors it has to offer.

My resume lists such accomplishments as creating signature dishes, including the "first-rate" Kobe burger with peach ketchup and fried pickles, noted by The Washington Times and manning the grand openings of two upscale casual restaurants just four months apart in 2009, claiming the first raving review two weeks after stepping up to executive chef position.

Critics' Reviews on Menus I Developed:
www.washingtontimes.com/news/2009/sep/23/a-scion-of-great-tastes
dc.metromix.com/bars-and-clubs/photogallery/inside-relic/1040463/content

I started cooking at home before reaching the age of 10 to liberate my working mother, who brought home the bacon, from daily household duties, which were traditionally dumped on women. I learnt Indian and Burmese cuisines from my half-Indian-half-Burmese father, a starving journalist whose hands were tied given the censorship imposed by one of the most repressive regimes. Upon entering the professional culinary scene in the United States, I've always sought opportunities to extend knowledge of and gain exposure to vast arrays of regional American and international cuisines. I keep my cooking up to date with modern techniques and new trends. As a self-starter providing personal chef services and catering small and large events, I hope to continue pursuing my passion and spend quality time with my pre-school daughter.

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