my Story
Susan Balok, Culinary Trained Chef, summa cum laude, Johnson & Wales, Providence, RI
Reviews
“Seven years before we would receive our first Double Gold spirits award, a world-class whiskey aficionado and his documentary film crew were paying us a visit and I needed to provide them with a meal. I called Chef Susan for help.
She suggested that we reflect our ‘from field to flask’ craft distilling model in a ‘farm to table’ spread selected from our particular region’s bounty.
She nailed the details—not just in the sensory elements of the food or the visual aspect of the plating, but she even considered how the angle of early afternoon sunlight would play a role in the experience she was creating—not only for my client, but also for his crew.
The food was flawless and the presentation was perfect. All thanks to Chef Susan, our visit from the whiskey aficionado and his film crew was a success!”
If you are like most people, you think having access to a private chef is beyond your lifestyle. That’s just not so.
I think there are times in our lives where we all need a private chef. I have dedicated my professional career to making food taste great for a variety of clients. Whether you are fortunate enough to own a multi-million dollar yacht, need healthy, sustaining meals for an aging parent, want a break for your busy family, or fall anywhere in between, I’m your gal.
I wasn’t always a chef, but my story begins in a kitchen. My grandparent’s kitchen was the center of their home and the center of our extended family. Being second generation immigrants from “the old country” it meant their kitchen was filled with aromas and flavors of their distinctive, Eastern European heritage, and their pantry shelves were lined with preserved fruits and vegetables. I learned early that a garden was meant to be enjoyed all year long.
Fast forward to my twenties in Ithaca, NY where I realized my passion for food and the culinary field after meeting Chef Daño Hutnik. Working alongside him in the Finger Lakes region reminded me of all the things I missed from my grandmother’s kitchen - the fresh ingredients, the flavors, the sense of family and the creativity in preparing delicious food with love. Chef Hutnik ultimately inspired me to go to culinary school to learn technique and become a trained chef.
After graduating from Johnson & Wales in Providence, RI, I ultimately met the right people that allowed me to marry my love of sailing with my love of cooking. For the past 15 years I’ve worked exclusively in the yachting industry, applying my skills to serving clients at sea and on land. It has been an incredible journey that has allowed me to hone my talent for creating exquisite delights for high-end patrons, as well as wholesome, sustaining meals for staff and crew. Nothing makes me happier than using my resourceful nature to provision the best ingredients, no matter where I am, and to use my creativity to prepare the best food I can, for you, with love.
“You were sensational! We loved, loved, loved your food and my family so enjoyed your company. You helped create some wonderful memories for us. ”
“A big THANK YOU for your wonderful cooking and for taking such good care of us. ”
“First class dining!”
“Susan, We are a family of aviators who have traveled all over the world during the past 40 years and experienced so many culinary adventures and world class restaurants. Despite all of that, I think this may have been my family’s favorite food experience. From vegan, to pescatarian, to picky kids, you nailed everything we asked for. And going a step beyond that, you basically became a part of our family for three days. Everyone appreciated working with you and having you in the space while we celebrated the mothers in our family. Thank you again for all you did to create such a special experience for us. ”