Natasha is a classically trained chef and a graduate of the French Culinary Institute in New York City.  Having been trained by the most successful chefs she has acquired impeccable culinary techniques and have been able to build and improve on them significantly in her work.  Her skills and experience have allowed her to work with some of the most talented and well-respected people in the industry, including Jacques Pepin, Cesare Casella, Marco Pierre White, and Andre Soltner amongst others.  Natasha has worked in some of the most successful and best-rated restaurants in the city, including Le Cirque, Bar Blanc, and Park Avenue Seasons.  Outside the kitchen Natasha has worked in food television production and print, gaining insight into recipe building and trend setting menus.

Natasha's menu is modern, eclectic and refined.  As a chef she is creative and constantly working on incorporating new ideas and recipes while still maintaining the elements of originality and classical erudition. 

Having a strong culinary background in French, Eastern European, and Asian cuisines has allowed Natasha to be versatile and draw on the best culinary techniques to create an exciting dish.