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PRO CHEF
Dana Klitzberg
INTRODUCTION
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.
Featured review
full star full star full star full star three quater three
"Dana and Jody (Dana's assistant) were excellent. We had a holiday office party for 25-people at o..."
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
PROFESSIONAL CULINARY DEGREE
INSTITUTE OF CULINARY EDUCATION, New York, NY
B.A. ENGLISH LITERATURE AND WRITING
UNIVERSITY OF VIRGINIA, Charlottesville, VA
SEMESTER ABROAD
SYRACUSE UNIVERSITY FLORENCE PROGRAM, Florence, Italy
Kitchit Q&A with Chef Klitzberg
What is the one kitchen tool (other than a good chef's knife) that you can't live without?

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.

Wishiwasthere
Unfortunately, this chef only accepts bookings in New York City and Tri-State Area.
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