i know — what the hell is a private cook?
think of it as the in-between: someone who hasn’t gone to culinary school or collected michelin stars, but still knows how to throw down in the kitchen. a private cook’s got flavor, technique, and heart, without the chef title or the price tag.

i’m jG — born and raised in NYc. funny thing is, i used to hate cooking. ok good, you’re still here. then anthony bourdain cracked my world open, and i started learning through dishes from every corner of the globe. when the pandemic hit, i dove in, headfirst, teaching myself through late-night youtube binges and culinary school docs, cooking three meals a day for whoever would eat them.

fast-forward to 2025: i walked away from a marketing career to chase what actually makes me feel alive — cooking for people. since then, i’ve been an in-home private cook for 2 years, have hosted 6-course, immersive dinner parties, catered birthday parties and holidays, and learned in kitchens from NYC to montreal to Orlando.

what’s NYC Cuisine????? it’s my love letter to New York on a plate.
it’s cooking without shame, without ego.
it’s faking it till you make it, feeding people you love, and figuring it out with what you’ve got.
it’s deep flavor layered from every corner of the world, with inspiration from immigrant kitchens, bodegas, jewish delis, italian red sauce joints, local curry shops, Chinese takeout spots, street carts, carribbean cooking (and about 12456 - yes that’s an exact figure - other melting pot influences).

that’s mad fucking New York. and that’s New York cuisine.