PENNY BEHNES is a personal chef, caterer and cooking instructor. She has grown to respect the value of fresh, seasonal, good quality foods and the importance of good presentation. She has catered for many famous clients, from small intimate dinners, to large parties and weddings. She teaches privately and in cooking schools in Ohio and Kentucky.
Penny grew up on the East Coast of England with an interest in cooking from a very early age - her grandparents owned a restaurant and her whole family are avid cooks. Her father was a Wine Merchant with his own wine business. So growing up, food and wine were part of everyday life and conversation.
When she moved to New York in 2002 she was recommended for a job as a personal chef. She received one-on-one culinary training under Peter Berley a leading Executive Chef and instructor of the Natural Gourmet Institute for Food and Health, the Culinary Loft and the Earth Pledge Foundation in New York City. Under his instruction she learned the details of vegetarian, macrobiotic and gluten-free cooking. She has also received specialized training in Chinese, French and Indian cuisine. Penny draws from a host of recipes she had adapted over the years, some from family tradition, others more modern, to bring you outstanding dishes, packed with flavor.
