"I love the first meal after you deliver. Kind of Tapas-style. My husband and I always try a little of every dish. It's like a buffet in our fridge!"
- J.L., Newton
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I started Dinner Sanctum because good food makes people happy. I was fortunate to grow up in a house where food was taken very seriously and creativity in the kitchen was encouraged. Since childhood, cooking has always been a comfort and a joy for me. I apprenticed under Chef Paolo Senni at his 22-seat ristorante in Siena, Italy. I couldn't imagine a better culinary education: I started out washing dishes and eventually earned my way to the stove. It was a truly wonderful learning experience. It has since been a dream of mine to replicate the magic of his kitchen. Since its inception in 2001, Dinner Sanctum has been an extention of my own home cooking. I love a variety of cuisines and look to continue sharing my enthusiasm for different flavors with my clients. I know that great-tasting food that's nutritionally poor is no compromise. That's why I cook with lean cuts of meat, use olive oil instead of butter, and provide my clients with complete meals with plenty of seasonal vegetables, fruits, legumes and complex carbohydrates. |
© 2003 Dinner Sanctum