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I have worked in many of the top kitchens in Italy and New York. I marry New York's eclecticism and sophisticated palate with the Italian culinary tradition of delicious seasonal food and clean flavors. My food is beautiful on the plate - but most importantly, it's absolutely delicious.
MY CULINARY RÉSUMÉ
EXPERIENCE
2008 - Current
Private Chef
Executive Chef
Blu Aubergine, New York, NY
-Owner and Chef of this culinary company: catering, private chef work, restaurant consulting, writing, teaching
2002 - Current
Private Chef
Executive Chef
Blu Aubergine, Rome, Italy
Founded this culinary company while working in the restaurants of Rome, Italy
2003 - 2004
Restaurant Chef
Executive Chef
Ristorante Cibus, Rome, Italy
2001 - 2002
Restaurant Chef
Executive Chef
Ristorante Pasquino, Rome, Italy
2000 - 2001
Restaurant Chef
Chef de Partie/Line Cook
Le Bain, Al Ceppo, Rome, Italy
Chef de Partie at these upscale Roman institutions
1999 - 2000
Restaurant Chef
Chef de Partie/Line Cook
San Domenico NY, New York, NY
worked my way around the kitchen as line cook, chef de partie, and tournant
EDUCATION
1999
PROFESSIONAL CULINARY DEGREE
INSTITUTE OF CULINARY EDUCATION, New York, NY
1994
B.A. ENGLISH LITERATURE AND WRITING
UNIVERSITY OF VIRGINIA, Charlottesville, VA
1992
SEMESTER ABROAD
SYRACUSE UNIVERSITY FLORENCE PROGRAM, Florence, Italy
KITCHIT Q&A
KITCHIT:  WHAT IS THE ONE KITCHEN TOOL (OTHER THAN A GOOD CHEF'S KNIFE) THAT YOU CAN'T LIVE WITHOUT?
DANA KLITZBERG:  Hard to pick just one! I love my Microplane, a good pan or rondeau, and I use the food processor quite a bit. Also, a corkscrew. Great wine is a must in my kitchen, in the food and in the glass!
WHERE CAN YOU BE FOUND/WHAT ARE YOU DOING ON YOUR DAYS OFF?
I'm catching up on emails, exploring restaurants and markets and interesting "finds" in New York City, and traveling as much as possible.
DESCRIBE YOUR IDEAL DINNER PARTY OR EVENT:
Personally, my ideal dinner party is one where I gather family and friends from various parts of my life, in a gorgeous setting, with great food and lots of wine flowing. For clients, the ideal party or event is one which brings clients' friends, family, and colleagues together, with delicious food and free-flowing drinks...and one they don't want to end early. Lots of smiles!
WHAT DO YOU LOVE MOST ABOUT BEING A CHEF?
Bringing smiles to my clients' faces and helping them to make wonderful lasting memories, for sure.
WHAT IS YOUR SIGNATURE DISH?
Very hard to select one, but I'm known for my great Italian dishes, including amazing pastas, seafood, and meats, and in particular: EGGPLANT. Melanzane. Yes, I'm obsessed. I've turned many eggplant-haters into fans. I share the love. Also, chocolate desserts. I am trying to marry my 2 favorite ingredients into one dish...still working on the eggplant-chocolate combo.
DESCRIBE YOUR MOST MEMORABLE MEAL:
Impossible! There are too many kinds of memorable meals. Tops are the tasting menu at Enoteca Pinchiorri in Firenze, a birthday meal at Le Bernardin in New York, fabulous fresh fish on the beach in Uruguay, a multi-course meal with fellow chefs in the Italian countryside with kilos of fresh caviar...and many amazing meals in various homes with friends. Like I said, too many to mention all of them.
I KNEW THAT I WANTED TO BE A CHEF WHEN:
I first worked in a professional kitchen and loved it.
THE FIRST DISH I EVER LEARNED TO COOK WAS:
Chocolate desserts
MY BEVERAGE OF CHOICE IS:
Prosecco, white wine, and good quality vodka. And good iced tea.
FIVE INGREDIENTS I ALWAYS HAVE ON HAND ARE:
Great quality olive oil from Italy, high quality sea salt, canned San Marzano tomatoes, dark chocolate, and various vinegars and sauces including Asian (sriracha and hoisin).
MY FAVORITE FOOD CITY IS:
NYC! Then: Rome, Firenze, Bangkok, Barcelona, Paris, Tel Aviv, Rio de Janeiro, London, Buenos Aires, Lisbon.
WHERE WOULD YOU LIKE TO TAKE YOUR NEXT VACATION?
Morocco and Turkey! Ceviche-palooza in Peru and Chile! Vietnam! Safari in Africa with time in Capetown and SA wine country!
MY "GUILTY PLEASURE" FOOD IS:
Buffalo wings -- good ones.
MY FAVORITE SEASON FOR COOKING
Tie between summer and autumn.
MY FAVORITE ICE CREAM FLAVOR IS:
Mint chocolate chip.
WHAT IS ONE FOOD OR DISH THAT YOU WOULD HAPPILY EAT EVERY SINGLE DAY?
A good eggplant alla parmigiana or pasta alla Norma (a Sicilian pasta dish with eggplant). And I do eat chocolate every day anyway! Dark chocolate.
TWO EGGS "MY WAY" ARE:
Probably poached...though I'm known for my fabulous "morning after" omelette with caramelized onions and boursin cheese.
WHAT IS THE ONE FOOD OR FOOD GROUP YOU COULDN'T LIVE WITHOUT?
Chocolate!
ONE FOOD THAT I'LL AVOID AT ALL COSTS IS:
It's a beverage, and it's coffee. I know: weird. And I love the smell, just hate the taste. And yes, I'm a chef, and yes, I lived in Italy for years. Like I said, weird.
17 REVIEWS FROM KITCHIT HOSTS
OVERALL
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SERVICE
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VALUE
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RATING DISTRIBUTION
5 STARS
4 STARS
3 STARS
2 STARS
1 STAR
DENISE
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NEW YORK
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  24 PEOPLE
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Dana and Jody (Dana's assistant) were excellent. We had a holiday office party for 25-people at our new apartment. Dana was so pleasant and helpful in the menu planning -- as well as helping me figure out the flow in our new home. But that was just the beginning. The food was delicious. One guest was a foodie and days later was still raving about Dana's ASIAN GINGER-HOISIN-GLAZED MEATBALLS - absolutely delicious. One guest was on a no-carb diet and smelled Dana's FRESH PASTA WITH AGLIO-OLIO-PEPERONCINO and said it was worth breaking his diet (and after eating it said it was so worth it!). Another guest writes cookbooks with a focus on Italian cooking and declared that the SICILIAN EGGPLANT CAPONATA CROSTINI was the real deal. And another guest called Dana's PEPITA-CRANBERRY BRITTLE "to die for." Dana and her Jody were so gracious and helpful. Anything a guest wanted, they helped with a smile. Anything I needed, they were there with a smile. And the kitchen was left spotless. All the leftover food was wrapped and put away. I love how they took control, made great things happen and allowed me to be with my guests -- with a peace of mind that everything was being taken care of by Dana and Jody. Looking forward to more magic with Dana in the future!
CATHY D.
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NEW YORK
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  8 PEOPLE
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we had a wonderful experience with chef Dana and her server Nelson. The dinner was delicious with beautiful presentation. They were very professional, while still being warm and welcoming. Working with Dana was a very nice experience and we will be sure to do so for our next dinner party.
ANTHONY R.
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NEW YORK
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  45 PEOPLE
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Chef Dana and her crew were true professionals (and artists)! With a 45+ guests arriving at all different times, Dana and team made sure that they were well cared for with easy-to-handle and wonderfully tasty hors d'oeuvres. Super experience.
AJAY K.
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NEW YORK
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  2 PEOPLE
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Fantastic! Dana put together an amazing, delicious 7 course tasting. Everything we could have asked for!
DANA G.
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NEW YORK
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  14 PEOPLE
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JOHN F.
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NEW YORK
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  2 PEOPLE
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Dana made us an amazing Mexican meal, and was fun and informative in the process. We enjoyed having her with us!
COURTNEY H.
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NEW YORK
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  20 PEOPLE
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Chef Dana and her team were FANTASTIC. This was my first time booking a kitchit event, and it couldn't have been easier. She took care of every last detail, and the kitchen was spotless when she left. I had about 15 people over for a heavy hors d'oeuvres cocktail party. Dana brought two additional people to help, and they put on a flawless event. All of my guests were so impressed with the service and the food. They managed to be very present without interfering or interrupting in any way. With a cocktail party, there is a lot of coordinating to do, and Dana was amazing. She brought platters for serving and set up a gorgeous table. The food came out in three courses, and there was a ton of it. All of my guests are excited to book a kitchit event! Thanks Dana!
LAURIE C.
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NEW YORK
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  7 PEOPLE
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Dana prepared a fantastic southern Italian dinner for me and my friends. She started with olives and three different types of crostini for hors d'oevres. Then we sat down for dinner of a salad, a delicious swordfish main course, and chocolate chip ricotta cheesecake with balsamic berries. And she did this with a great smile and a sore broken toe! I would definitely hire Dana again and would highly recommend her to others.
SAMANTHA S.
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NEW YORK
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  36 PEOPLE
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Dana exceeded every expectation we had. We were able to pull off a 40 person birthday party for my mother in less than 5 days. The food was amazing and everyone was relaxed and kept their cool even when the kitchen appliances were not working as well as they would have liked. The staff was also friendly and fun. Everyone raved about the food. It was such a great experience, I can't wait to do it again.
JIM C.
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NEW YORK
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  7 PEOPLE
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Our experience with Dana was fantastic. I used the Kitchit service to get in touch with her to plan a dinner for my wife's 30th birthday. The food was absolutely fantastic, all the guests agreed, and it made for a singularly memorable experience for my wife. Dana was very friendly and easy to work with when setting up the evening and creating our menu. If you are planning a dinner party I would 100% recommend contacting Dana.
DANA G.
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NEW YORK
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  12 PEOPLE
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The food was awesome! Chef Dana was very organized, thorough and professional. We enjoyed our experience profoundly and would definitely recommend her and Kitchit to our friends!
DERRON S.
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NEW YORK
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  7 PEOPLE
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JASPAR W.
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NEW YORK
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  17 PEOPLE
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MICHAEL F.
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NEW YORK
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  20 PEOPLE
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Dana was wonderful. All of my guests thoroughly enjoyed her cooking and she was a pleasure to work with. Thank you Dana and Kitchit for making my "Winding down the summer" party a tremendous success!
ANTHONY &.
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NEW YORK
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  18 PEOPLE
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Dana was incredibly professional and friendly. She prepared an Italian, family-style feast for my family and (and very particular) in-laws. Because we were short on time, I did the food shopping, and Dana then worked with all of my "raw" ingredients to create a fabulous on-the-spot meal. We had approximately 15 people (adults and children), and everyone was impressed!
JIM W.
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NEW YORK
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  4 PEOPLE
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Dana is totally professional, presents an enthusiastic personality but never becomes a guest at the party. She is eager to pick up on the host's culinary tastes, and finds fresh, great tasting market ingredients to match. She is really a top notch chef, creative and friendly to boot. She has a first hand knowledge of Roman cuisine from her previous employ that totally pays off in her cooking. Can't go wrong!!
TIM L.
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NEW YORK
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  12 PEOPLE
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Dana is a great chef, and easy and fun to work with. She had great menu ideas, and the food was really delicious. One of the reasons I was drawn to Dana was that she talks about using what is fresh and seasonal- and she totally did. Great job, and thanks- everyone had a great time- and it was all timed perfectly...