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|Chef Tanya is a fifth generation Californian and grew up in a foodie family. Her paternal grandparents were Portuguese and owned a prime meat-dry aged beef butcher shop for 38 years. Her old-world family taught her love of home grown produce like figs, plums, persimmons, heirloom vegetables, etc. This exposure to all of the wonderful foods of Northern California instilled in her a love for food, wine, and the pursuit of obtaining the finest ingredients possible.
Chef Tanya has numerous years of professional experience in the culinary business. She moved across the country in order to earn a degree from the prestigious Restaurant School in Philadelphia and to apprentice at Le Bec Fin (www.lebedfin.com
) . Living on the East Coast, she was able to sample the cuisine of various East Coast restaurants. During her time at the school she also studied abroad in Europe. It was in France that she was fortunate enough to study "Methode Champenoise", the method of making Champagne at Moet Chandon, (producers of Dom Perignon), visit Foie Gras farms, Escargot farms, Artisan Cheese factories, etc.
Since moving back to her native California, she has continued her studies in Master Cooking and Wine-Sommelier classes at the Culinary Institute of America at Greystone in Napa, CA (www.ciachef.edu
). Working as a hands-on volunteer for the World's Flavor Conference, she has had the honor of working side by side and has developed deep collegial relationships with great chefs such as Chef Joyce Goldstein, Chef Abhjit Saha (one of the top chefs in India), Chef David Ang (top chef from Singapore), Chef Abderrazak Haouari (top chef from Tunisia), famed cook book authors - Paula Wolfert, Chef Suvir Saran and Janet Mendel as well as meeting TV-famous chefs Thomas Keller, Jose Andres, and Sanjeev Kapoor (host of the longest running TV cooking show, Khana Khazana (www.zeetvusa.com
Having started her own catering-personal chef business over 9 years ago, she has had a variety of experiences from cooking a fine dining dinner party for two on undeveloped land to creating elegant cocktail parties for up to 1,000 people. Also, she has privately cooked for such notables as the Kennedy family and "Geek Elite" Paul Allen, Marc Hebert, Tom Proux and socialite Maureen Kennedy Salaman. In 2002, she traveled to Japan to do consulting work for 3 star Admiral Willard and the US Navy aboard the U.S.S. Blue Ridge (www.blue-ridge.navy.mil
) for two weeks in the Tokyo Bay. All of Chef Tanya's clients are very important to her and more than half of her clients have retained her services for 5+ years.
Her talents have been noticed and showcased in articles about her and her business:
Associated Press, 1999 News article featuring private chef business, highlighting uniqueness of multiple clients who want benefit of fine restaurant dining in the privacy of their own home.
San Jose Magazine and Bay Area Baby Magazine, 2000 News article featuring private chef business for busy parents who wanted well balanced meals prepared, allowing them more quality time with their children
The Independent (serving Hillsborough and Burlingame) August 12, 2003 Peninsula People and Opinions - Article about Brazilian Carnivale party for Nancy Harmon, mentioning Chef Tanya Nunes.
The San Jose Mercury News July, 2004 News article (Food Fights) about differences in eating habits in couple type relationships. Tanya Nunes and Rent-A-Chef, are mentioned as an authority on home eating styles and habits.
Chef Tanya is specialized in the individualized care and privacy of her clients. Having an eye for detail and a sense for ambience, she enjoys creating lavish dinner parties and events. The parties and events she creates are as important to her as they are to her clients. Chef Tanya has been working locally in the Bay Area for the last nine years and has excellent references available by request.