Jay's Private Chef Services of Newport, RI

Our goal is to provide culinary experiences through the freshest local products and produce in a beautiful place with a great atmosphere. Jay's Private Chef Services is made up of Jay Ferreira (Chef) and Sarah Gillis (Pastry Chef) and is a company that offers culinary service in the Tamarindo, Costa Rica and Guanacaste area. and have worked in some top restaurants such as Longhi's of Maui, Local

21 of Providence, R.I. and the world famous White Horse Tavern of Newport, R.I. Chef Jay Ferreira has been in the food industry since he was the age of 14. He started in the kitchen as a dishwasher and has 25 years of experience climbing the ladder to become Chef . His main focuses are on fresh, local food being prepared with creativity, respect and proper technique. " I was introduced to cooking early on by working in large restaurants where doing things quickly and efficiently is paramount. Taking the wide base of knowledge I built while honing my skills at these larger restaurants, I began to refine my approach and start to form my own style in the kitchen. The one thing that has followed me throughout my career is a great respect for food. Taking this view of food has lead me to form cost saving habits through butchering and preparation that not only reduce food and labor costs but help to illustrate my approach to cooking. Food deserves to be served at its freshest, with no shortcuts taken and I refuse to serve anything that has not met my standards." " I believe in, and have succeeded in implementing a farm to table approach in the restaurants I have worked in by purchasing proteins from local farms and produce from their markets at every available opportunity. As a Chef, I know the quality of food is not only derived from its genes and the greens it eats but by the way is cared for and handled during its travel to my kitchen and a shorter trip not only results in a fresher product, it also supports the local farms and merchants without whom my job would be infinitely more difficult. I truly believe that the Locavore movement which is enjoying a comeback right now should never have left the kitchen and I'm excited that people are beginning to once again appreciate the value in fresh wholesome food."