Michelin Private Chef - Seasonal Luxury Cuisine

CM

MISSION

Bringing **+ years of Michelin-level precision and seasonal elegance to the private table with absolute discretion // Crafting health-driven, globally inspired cuisine tailored to the evolving lifestyle of distinguished families // Elevating private dining through seasonal, from-scratch cuisine rooted in locality and refinement.

CORE SKILLS

Culinary arts/Hospitality/

Food safety & sanitation compliance/communication/ management/Luxury event coordination and service oversight/ Custom menu design/Farm-to-table & seasonal cooking/Dietary restrictions (Mediterranean, Asian, plant-based, gluten-free, vegan, paleo, keto, alkaline, FODMAP)/High-volume event cooking/ Inventory & cost control/ Food safety & sanitation/ Kitchen management/ Wine pairing/ Multi-residence & travel flexibility

EDUCATION

Alma, La Scuola di Cuccina, Parma, Italy

Diploma in Italian Culinary Arts (Oct 2012)

International Culinary Center, New York, NY

Diploma in Culinary Arts

(May 2012)

University of Tampa, Tampa, FL

B.A., Communication & Dance

(Dec 1996)

CREDENTIALS

NYS Driver’s License / U.S. Passport

Fluent: English, Italian, Malay & Tamil

NYC DOH Food Protection Certificate

ServSafe/ Microsoft Office Toast/Restaurant POS

PRESS

Manhasset Living Magazine, celebrating the blue BBQ, June 26, 2023

Chopped, TV contestant (November 2020)

Kitchen Crash, TV contestant (June 2021)

Edible Manhattan, “Behind the Scenes at Global Kitchen”

Amida Care NY, Innovators for Change https://www.amidacareny.org/wp-content/uploads/PRIDE-MagazineZ-6.7.18.pdf, Pg. 20-21

CHEF MOHAN KULASINGAM

PRIVATE CHEF / MICHELIN-STARRED BACKGROUND / CULINARY LEADER / TRAVEL CHEF

347-***-**** - *****@**.*** - www.chefmohan.com

linkedin.com/in/chefmohan - Instagram: chefmohannyc

EXPERIENCE

PROFFESIONAL EXPERIENCE

PRIVATE CHEF Full-Time / UHNW Families, New York, NY / Hampton, NY / Short Hills, NJ / Newton Highland, MA, Greenwich, CT / International

UNHW family of four, New York, NY/Bridgehampton, NY

(May 2022 - present)

Van de Weghe Ltd., family of four, New York, NY/Easthampton, NY/Knox, Belgium (June 2021 - May 2022)

UHNW family of five, New York, NY/Tuxedo, NY (Apr 2014 - Feb 2017)

UHNW family of four, New York, NY/Bridgehampton, NY

(Mar 2017- Aug 2018)

• Present hands-on quality dining & seamless service // Construct classic & modern cuisines with the finest foraged local ingredients & global flavors // Accommodate each individual’s dietary preferences

• Execute elevated daily dining service, preparing breakfast, lunch, dinner, and specialty snacks tailored to each family member’s dietary preferences and evolving wellness goals

• Design seasonal menus featuring harvests from private family gardens (herbs, fruits, vegetables) into daily menus to ensure peak freshness and sustainability, locally source ingredients // oversee all in-house production & pantry organization // vendor relations for high-end catering events // Orchestrate service staff for large-scale event production resulting in multiple recommendations

• Manage primary & secondary household // oversee sous chef & housekeeper // Travel with clients both internationally & domestically, ensuring smooth culinary service across multiple residences

PRIVATE CHEF Part-Time / VVIP Events / Meal-Prep

Ryder Cup, DP World VVIP, Long Island, New York, NY (September 2025)

Gagosian Gallery, New York, NY (April 2025)

UHNW Families, New York, NY (May 2022- Present)

Deliver VVIP culinary experiences for high-profile international events including the Ryder Cup 2025 at Long Island

Continue to provide meal prep and catering services for multiple UHNW households in NY, CT, MA, INTERNATIONAL

Curate tasting menus, premium boutique catering, and events

EXECUTIVE CHEF

FAUN (One Michelin Star), Brooklyn, NY (Mar 2020-June 2022)

CALLE DAO RESTAURANTS & FAVELA CUBANA, New York, NY

(Feb 2019-Mar 2020)

Managed kitchen team: hiring/training/performance review/daily reporting // Enhanced kitchen efficiency, resulting in a 33% reduction in labor cost & improved production // Achieved a 50% reduction in food waste through inventory management practices

Oversaw all food preparation, production & storage // Ensured safety & sanitation procedures and exceeded Department of Health & COVID-19 protocols

Developed & implemented seasonal menus that increased customer satisfaction & repeat business

Coordinated daily with front-of-house to ensure quality service

CHEF CONSULTANT

CHATEAUX DE LA MAZURE, Laval, FRANCE

CHATEAUX DE VAROMBON, Lyon, FRANCE

(Aug 2018-Jan 2019)

Streamlined front & back of house services: French banquet & butler service/table etiquette/menu implementation/setup & breakdown

Catered/cooked/plated for 80-100 guests per week

STAGISTA

RELAIS LA SOMITA (one Michelin star), Ostuni, Puglia, Italy

(August 2012-May 2013)

Assisted chef in all aspects of food production sparking the highest accolades

ADDITIONAL RESTAURANT EXPERIENCE

Branded Saloon, Consultant, Brooklyn, NY (2017-Current)

Juni (two Michelin star), Line Cook, NYC (Aug 2013-Feb 2014)

Haven’s Kitchen, Line Cook, NYC (May 2013-Aug 2013)

Cleary & Gottlieb, Line Cook, NYC (Jun 2011-May 2012)

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