When it comes to cooking, Chef Rhadia puts the artistry in the culinary arts. The plate is her canvas. Pots, pans, and appliances may be tools of the trade but they are like brushes in her skilled hands. It is in the kitchen where she gets her inspiration. “I’ve been cooking since I was a young girl,” she says. “I’ve always been intrigued by the process of creating something wonderful and new from scratch.”
Chef Rhadia’s appreciation and gift for cooking come from the many stops of her adventurous life as a military dependent. Born in Champaign, Illinois but raised on military bases in areas as culturally diverse as California, Florida, and Washington DC. Her time there exposed her to different flavors and cultures through food and ignited a lifelong culinary passion.
Rhadia has earned degrees from the University of Maryland, College Park, and The Center for Culinary Education at Chattahoochee Technical College.
Rhadia started her culinary career as a personal chef in Atlanta. In 2010, she started her own personal/private chef business. Many of her clients practiced the Paleo lifestyle. Unfamiliar with Paleo, Rhadia learned everything about this diet and quickly became known as the Paleo chef around town. In 2013, Rhadia relocated to New York City, where she worked as a chef for various events such as the New York City Wine & Food Festival.
Rhadia is a Board Member for the New York Women’s Culinary Alliance. Rhadia currently works as a private chef in New York City and the Hamptons and is a partner for the health and wellness company Well Rooted Kitchen.