Chef Kiana brings nearly a decade of experience from Michelin-starred restaurants, luxury private clubs, and high-volume New York kitchens. Her background includes Carbone, Gabriel Kreuther (✻✻), Fouquet's New York, and Coco's at Colette, where she developed expertise in French, Italian, and modern American cooking. As a head chef and sous chef, she has led large culinary teams, developed evolving menus, managed premium sourcing, and maintained exacting standards for quality and consistency. Her approach balances refined technique with food that feels warm, familiar, and deeply comforting. She thoughtfully customizes menus for allergies, dietary restrictions, religious requirements, and each client's personal preferences. Drawing on fine-dining precision, seasonal ingredients, pastry experience, and Southern comfort food traditions, Chef Kiana creates meals that are polished, adaptable, and welcoming.