WHERE IT BEGAN...

At the tender age of eight, I stepped into the kitchen and began cooking with my Italian nana, Theresa. As her mini-sous, we’d travel into Boston's North End to enjoy the feasts while checking out local fisheries, bakeries, and farmers markets. From my first raw littleneck clam, to locally made antipasto, to a finale of perfect pastry...I was hooked…I wanted to become a chef.

THE JOURNEY...

After years of honing my home-cookery skills, in 2010 I took a chance and tried out for FOX'S MasterChef with Gordon Ramsay.  From 10,000 contestants, I was lucky enough to make the top 5.  Post show, my training has been in Michelin Star restaurants throughout the country.

So now what? …I get to do what it is I love!  Cooking fabulously tasty food for a variety of people throughout California is how I spend most of my days. From families to businesses, to the Hollywood crowd, I have focused on providing memorable culinary experiences.    Whether it's a   family meal, a dinner party, or a cooking class, knowing people are connecting through food and moments that were cultivated by me, well…it has made me forever grateful to this art.

FOOD PHILOSOPHY…

Food has power. As a conscious chef, I’m committed to making an impact on how and what we eat. Personally, and professionally, I strive to better our environment, support sustainable farming practices, farmers, and community supported agriculture. Aside from all the logical reasons as to why this approach is better I simply found that cooking and eating these foods—well, they just tasted better. I’m a person who tries to make a difference in our world as well as in the lives of others through food.  I’m a proud Chef-A-Preneur committed to educating people on the life skills of cooking.  I’m an organic gardener who cooks and eats my own locally grown produce. I’m a mom who is still sneaking vegetables into everything I make for my kids.  Lastly, I’m a person in love with the Slow Food Movement and believes everyone regardless of income or economic standing should have the right, ability, and access to responsibly grown foods.

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