Fridge Stock for Family & Business
We team with both local farmers and international purveyors to secure the freshest organic and exotic ingredients .
Pan seared salmon
petite red potatoes cooked and filled with caviar and citrus creme fraîche, adorned with chives
green apples, walnuts, and spring onions, with dijon mustard and olive oil
served over roasted baby potatoes with beurre blanc, lemon zest, shallots and thyme
served with petite rainbow carrots on a red wine sauce, with garlic and herbs
served with raspberry foam, mint leaf, chocolate, raspberries, and a blackberry sauce
poached golden apples, caramel sauce, and puff pastry
Please Note: Menus are Custom-made for Every Event
My passion for flavors began at a very young age, growing up with my grandmother's Italian cooking. As a young woman in 2002, my mother lost her battle with breast cancer. This tragedy inspired me to use my cooking to raise money for breast cancer survivors. I moved to New York City when I was 17 to pursue a career as a pastry chef. I worked alongside Jaques Torres, a Chocolatier in DUMBO Brooklyn. Following my experience with Chef Torres, I attended The French Culinary Institute in New York City and graduated in 2007 with a degree in Classic Pastry Arts.
My professional experience includes acclaimed fine-dining establishments in New York City: Thomas Keller's (Per Se) Bouchon Bakery, and Jean Georges Vongerichten's Spice Market. I moved to Miami to help open Daniel Boulod's DB Bistro. Throughout my early career, I began a lifelong practice of partnering with nonprofits such as Autism Speaks, Sweet Event, the Little Light House Foundation, and Jazz Aspen Snowmass.
In 2009, I participated alongside my team in the Top 10 Pastry Chefs of America competition. Our team received honors for its work and was recognized by Food & Wine as well as The James Beard Foundation.
I returned to Miami Beach in 2014 to launch a boutique pastry business, Sweets by Stephanie. I crafted a wide array of delights such as cupcakes, cookies, tarts, custom-made wedding cakes, and much more. Each pastry is made from scratch with fresh, organic ingredients from all parts of the world. Delectable European chocolates and exotic Tahitian vanilla beans contribute to the goal of providing my clients with the finest desserts. Sweets by Stephanie became known after sponsored appearances at large foundations in Miami. These appearances led to acquiring distinguished clients in New York City and Miami. I started incorporating savory foods into my repertoire as I teamed up with two esteemed catering companies. My experience with Rhubard, previously Sonnier & Castle, and Pinch inspired me to become a personal chef. I founded Chef Stephanie and focused on both savory and sweet cuisine.
I expanded my business in 2020 to Aspen, Colorado, and now serve New York, Aspen, and Miami. As a personal chef, I cater large private events, dinner parties, birthday parties, baby showers, weddings, business gatherings, and private lessons.
Our top priority is the well-being of our guests and the team.
To keep everyone safe, we have enhanced our stringent safety standards with additional heath and safety protocols.
Additional Safety Equipment
Fully-Vaccinated Team Members
Want to learn how to bake your favorite dessert? We offer private culinary lessons for individuals and groups of all sizes.
Contact us for more information.