About The Chef

Chef Natasha's love of cooking started early—at just four years old, she declared to her parents, "I want to be a food scientist" and began a life of culinary passion. 

She absorbed a world of flavors and techniques from her vibrant community. Growing up in a culturally rich neighborhood in Houston, Tx, she was surrounded by culinary traditions from all around the globe, thanks to her own family’s community spirit and neighbors from countless cultures she was able to learn from them.

She continued to learn, always assuming it was only ever going to be a hobby. By her early teens, she was already apprenticing in a volunteer organization’s kitchen, honing her skills in a fast-paced, high-volume setting. She enjoyed volunteering and while going to college for Web Design and database programming she spent her spare time studying recipes, working through The Escoffier and watching culinary school and food network videos.

In 2003, she launched Indulgence as a small-batch ice cream company, ”for fun”, but as her creations gained popularity, the business organically evolved into a private chef service. From there, new opportunities followed—running restaurant kitchens, consulting for restaurants, becoming a staff Food Writer for Houston Based Cuizine Magazine, and eventually opening a bakery that became a local favorite.

That bakery, Clean Sweets, was a trailblazer in Houston’s allergy-friendly food scene. It catered to those with dietary restrictions, long before it was mainstream. Offering indulgent treats free from gluten, peanuts, dairy, processed ingredients and other common allergens. They were stocked at all the hip Houston coffee shops and most gourmet markets, as well as Rock Gyms and farmers markets. 

As someone with Celiac herself, Chef Natasha deeply understood the importance of safe, delicious food for those with restrictions that kept them from feeling left out. But in 2015, at the height of Clean Sweets’ success, she made a decision that shocked many; she closed the bakery to embark on a culinary adventure in Europe. People weren’t happy about it, and she understood why. The bakery was thriving, and its loyal customers didn’t want to see it go. But she felt strongly that it was what she needed to do in order to grow as a chef and as a person.

Since 2003, Natasha has eaten her way through Australia, Portugal, Mexico, Costa Rica, India, Italy, England, Paris, Northern Spain, the Basque Country, Panama, Ireland, the Netherlands, Germany, and more, as well as a huge portion of the United States. Each destination left a mark on her cooking, blending into a style that is  comforting, refined and adventurous. Her foundation in Houston cuisine—a bold fusion of soul food, barbecue, Vietnamese, and Mexican flavors—combined with her time in Louisiana and global travels, has made her incredibly versatile. From exotic game meats to intricate spice blends, she thrives on variety and creative expression. And if a client requests something she hasn’t made before? She takes a deep dive into the cuisine until she can execute it flawlessly. Yet she always stays loyal to her roots and love of comfort foods without pretension. 

Now based in the Hudson Valley, NY; Natasha serves elite private clients across Upstate New York and New England, with travel available upon request back to Houston, Texas, or whatever location her services are required. 

Whether it’s a luxury brunch, an intimate dinner party, or an indulgent weekend getaway, she brings warmth, expertise, and an infectious enthusiasm for food and life. Every menu is completely custom, every ingredient carefully chosen, and every dish crafted to match the exact vibe her clients are looking for.  When asked why she goes to such lengths to meet her clients’ every need, she simply replied, “Because that’s how I’d like to be treated.”