Karina, Private Chef

Karina is passionate about great food. She has worked in private homes and aboard luxury sailing yachts for over 12 years of continuous travel; she has lived and cooked in the UK, Europe, Mediterranean, Caribbean and the east coast of America. Karina designs and prepares light, healthy innovative dishes using the freshest ingredients available. She specializes in Mediterranean, Asian, Fusion, authentic Italian, and is accomplished in catering for vegetarian, vegan and many “free-from” diets as well as target-specific diets. She is knowledgeable in food nutrition values, has a keen interest in super-foods, makes her own herb and spice blends, cereals and energy bars and is constantly seeking healthy alternative ingredients that maximize flavor and minimize high fat and sugar content, yet maintain the balance that comes with great tasting food.

An Australian-born farmer’s daughter, Karina grew up in the kitchen and garden and is passionate about locally-sourced seasonal produce—not only for its superior taste and quality also for the higher nutrient value which is the direct result achieved by small, environmentally conscience local farmers.

Karina has recently married and is very happy to call Boston, Massachusetts home.

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William, Private Chef

William Crutchley grew up in the coastal town of Elizabeth City, North Carolina. He began working in restaurants at the age of 15. After graduating from high school, William moved to Greensboro, NC –working for the next two years in an upscale restaurant/bistro. He moved to Atlanta, Georgia to attend culinary school at the Art Institute of Atlanta. He excelled in the AIA’s international culinary arts program. During his first year of school he worked a variety of cooking jobs to expand his culinary repertoire. In the middle of his schooling, he was asked by the Swissotel Atlanta to be their head garde manger chef. Two and a half years later, William was solicited by a French auberge to cook for a summer in their one star restaurant. He agreed. This encounter was an eye opener for William and he soaked up every learning opportunity that the experience had to offer. He worked for three months in the auberge and spent an additional month and a half in England –working as a personal chef as well as in a gastropub.

William came back to the U.S. and moved to New York to take on a position for two years at the Drake Hotel as chef de partie. Realizing his strength in banquet cooking, he went on to work as a temporary catering chef with a number of catering companies while attending Baruch College for journalism. During this period, he also consulted with a number of restaurants and businesses -improving their menus, lowering their food costs and improving the day-to-day workings of their foodservice operations. William continues to consult with businesses in the foodservice industry.

After college, William desired to work in 4 star restaurants. He was hired to work at Le Cirque as the poissoner during their busy season. Once the busy season was over, he was asked to stay on and one day become sous chef. William declined the offer and went on to work at Le Bernardin. William worked the summer and finished out the busy season at Le Bernardin. To strengthen his skills in the pastry arts, William took a job as the pastry production chef at Payard, arguably the best pastry shop in the United States.

William then became the Private Chef of Dr. Sydney Coleman. During his tenure, he prepared a large number of dinner parties and managed Coleman’s household staff. One and a half years later, William was asked by the owner of Paris Commune to assist in revamping the restaurant. He joined the team and greatly improved the workings of the restaurant. He went on to test/create recipes for “The Big Book of Southern Italian Food & Wine” cookbook with renowned food writer, Arthur Schwartz.

William is currently working with Remy/Cointreau as chef consultant/food writer for their premium cognac brand, Louis XIII and restaurant consulting.

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Ravi Narayanan, Private Chef

I started my career at the tender age of 14 as an apprentice to a Maitre Cusine en France (Master Chef of France) Robert Greault of the 4 Star La Colline in Washington DC. Food has always been the greatest passion and love of my life. In fact, by the age of 10 I already had a natural affinity to the profession.

In this profession my mentors and fellow culinarians have molded and guided my career path. I have developed a true understanding of guest expectations and learned the stages of true hospitality and freedom to imagine. All the mentors and chefs throughout my career have inspired me with their vision and passion, how to taste and see everything through the guests eyes while always thinking about the total guest experience. Cooking and dining is a very complex, yet satisfying profession. I need to think creatively, rely upon the knowledge I have gained over the years and work with my hands, the results of which nurture and please my guests. This is what is gratifying to me. I have been honored and awarded many achievements in my career, from being the first American born of Indian descent to travel back to India and lead the prestigious 5 Star Oberoi Hotel in New Delhi, having a chef de partie position at the 2 Star Michelin restaurant Michel Rostang and building and opening 4 hotels and restaurants, but as a private chef I get to bring my achievements to a very personable level.

My approach to food in restrained, yet intense and memorable because I have an ability to spotlight and juxtapose inherent flavors. Living here in the Hamptons and being surrounded by the many farms and artisans who honor and cherish food and the lifestyle of organic dining is really special. I have developed a wonderful relationship with over 30 different artisans in this region to truly bring ‘farm to table” to the family. I am inspired by the variety and quality of the local produce and seafood found throughout the Long Island region. My culinary style is inspired by the principle of “Terroir”. My concept of Terroir Cuisine embraces a sense of place that includes not only the highest quality, fresh, local, Earth based ingredients, but also expresses the spirit, history and current culture of this place. I am a chef who is partial to only the freshest and purest of organic produce and my menus emphasize simplicity. If there are three or four ingredients on a plate, I want you to be able to taste them all, allowing the freshness and quality of each one to speak for itself.

Cuisine of the moment, cuisine natural, and cuisine inspiration are the 3 pillars to my philosophy. As a private chef I revel in the energy of a kitchen where each day begins as a blank canvas for my artistry. Eating and dining well has always been important to me and I strive to teach that importance to the home and its guests. My passion, dedication and quest for excellence define the smiles on my guests’ faces. This is what brings pleasure to me.

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Peter, Chauffeur

Peter has four years experience in the private field chauffeuring and protecting various types of individuals and currently has three years experience in law enforcement. This experience allows him to adapt to many different people and situations.

Peter is a very organized individual with excellent communication, planning and interpersonal skills. While employed by a family in Florida, Peter took part in planning and making travel arrangements for both local and international trips. He was also responsible for conducting advance route surveys prior to the clients arrival at certain functions.

Peter is an honest, hardworking professional who has a college degree as well as formal executive protection training in Europe. He has experience with many types of automobiles, including stretch limousines, foreign exotics, passenger and mini vans as well as SUV’s. Peter holds a valid chauffeurs license with an impeccable record and has training in both defensive and pursuit driving.

Peter is seeking a position as a Chauffeur/Bodyguard/Personal assistant with an individual, couple or family to whom he can commit himself in a close personal working relationship. He is willing to work unusual hours and is free to travel if necessary. Peter can promise his employer integrity, loyalty and confidentiality. The safety and comfort of his employer is his paramount concern and responsibility.

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James Prieto, Butler or Household Manager

James is willing to relocate for the right position. He is 42, single, no dependents, and passport is current to travel worldwide. He was born and raised in the New York, Tri-state area.   His qualifications as a household manager are based upon a combination of education and private service and technical experience and a can do attitude. His top Service Standards are: Administrative, Entertainment, Housekeeping and Personal Care, specifically Elder Care.

He is committed to accuracy and adherence to expectations, proficient in staff management, training and development, manages schedules, calendars and household budgets, devises and implements detailed yearly, quarterly, monthly, weekly and daily housekeeping and maintenance scheduling; compiles checklists for self and staff, familiar with the use of PC and Mac operating systems and software, technical knowledge including using mobile devices and applications, possesses initiative and willingness to assist team of staff as needed, trained in a patented service management model and implemented key components of method in a household.

Personally, he is kind, very tidy and perpetually positive. James is an honest, hard-working, compassionate professional with a naturally caring disposition. He is able to fully commit to top-notch service and management. He leads a healthy lifestyle and is highly interested in culture and social activities. James is able to make sound decisions and think independently, especially as he becomes familiar with your service standards.

He welcomes the opportunity to further discuss his qualifications with you.

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Richmond, Butler

Richmond L. Schmidt is a graduate of the Protocol School of Washington, the leader in etiquette and protocol services. He is certified as a Corporate Etiquette and International Protocol Consultant and Trainer.

Having also graduated with Distinction from the International Butler Academy in Kerk Avezaath, The Netherlands, Mr. Schmidt has punctuated a remarkable career in culture, hospitality and service. Mr. Schmidt’s affable personality and genuineness set him apart from others. Knowledge and experience are paired in hallmarking all of his endeavors with a unique style and competency. He has served as Butler and Senior Butler at several prestigious estates in: Palm Beach, Boston, Cape Cod, New York City, Santa Barbara and St Barth’s.

Mr. Schmidt’s career as an Etiquette Consultant and Butler began as a child setting the family table for every holiday and teaching others on the playground how to wait in line. His career now includes experiences such as preparing lodging for royalty, serving dinner to presidential candidates and acting as Head Butler at celebrity weddings.

Mr. Schmidt’s interest in protocol and etiquette is contagious. His students gain the confidence to engage in diverse business and social situations. A natural educator, he motivates students with his sharp wit and engaging exercises. Lessons in etiquette and protocol can be carried with seminar participants for years to come and employed in a wide range of interactions. Mr. Schmidt encourages students to remain in communication with him to share the benefits of the lessons learned and he lends his aid as further questions arise.

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Joseph, Butler

Joseph describes himself as a ‘home person’ and his goal is to remain “one step ahead of his employer”. He enjoys cleaning, cooking, and being creative. He even feels a creative satisfaction in the way he goes about dusting and cleaning, and refers to it as “a ballet of cleaning”. Joseph’s ideal position is that of a “gentleman’s gentleman”, taking special satisfaction in wardrobe selection and clothing care, planning parties, decorating, overseeing the housekeeper and/or chef, providing providing cleaning and light cooking. He also has a natural flair for food presentation and flower arranging. During his eleven-year stay at the seminary college and abbey, he found the ability to run a very big monastic house, a college bookstore, the entire college plant, eight large buildings, and help in the infirmary with the elders.

Joseph has over 10 years in private service and can begin a new position right away.

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Jon, Butler

Experienced Butler seeks position in New York City Area household. I am looking to work in the home of a single professional or couple. I have 6 years Butler experience working for a Park Avenue Executive and his wife. I managed the household; oversaw the housekeeper and laundress, and performed Valet duties . I also hired and oversaw outside contractors for the maintenance of the household premises. I am an excellent cook and can drive. I have lived in New York City for 25 years and have a keen knowledge of the city and all it’s resources.

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Jon, Butler

Experienced Butler seeks position in New York City Area household. I am looking to work in the home of a single professional or couple. I have 6 years Butler experience working for a Park Avenue Executive and his wife. I managed the household; oversaw the housekeeper and laundress, and performed Valet duties . I also hired and oversaw outside contractors for the maintenance of the household premises. I am an excellent cook and can drive. I have lived in New York City for 25 years and have a keen knowledge of the city and all it’s resources.

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