Natural Gourmet Kitchen's Alexis Colantonio has prepared food for 15 years in a Mediterranean household. This high-energy environment consisted of three generations of cooking styles using homegrown garden foods, homemade wine and locally grown products whenever possible. Pastas, breads, jams, jellies, pickled products, cured meats and all types of preserved food goods were either prepared at home or by neighbors. Similarly, finfish, shellfish and wild foods such as mushrooms, edible flowers, beach plums, sea rocket, dandelion greens and the like were caught or gathered in season and incorporated into daily table fare.

Living in Manhattan, Alexis received a formal culinary education from the Natural Gourmet Institute for Health and Culinary Studies and worked at the five-star restaurant L’Etoile in Edgartown, Massachusetts. Her attention to detail and the specific needs of her clients gives you the benefit of a private chef with restaurant and natural food training. Consultations with medical professionals, dietary specialists and nutritionists insure that only the highest quality foods are used, expertly prepared and honed to meet the exacting needs of each client group.

Alexis recieved her Bachelor Degree from Skidmore College.