We are a couple that has over 30 years of combined cooking experience. We both have culinary degrees and Silvia has her dietitian credentials. Our passion is cooking and we are continually learning new ways to prepare old items. We constantly challenge ourselves to create better dishes than we have ever created.
We are serve safe and allergen certified and insured.
Highly motivated, versatile and innovative chef with 19 years of experience in high volume restaurant and hospital kitchens, and as a private chef. Especially skilled in multi-cultural and vegetarian cuisines, creating meals and desserts from scratch, planning and developing new menus. Extensive knowledge of products, nutrition, presentations, interpersonal skills and sanitation requirements. Very calm under pressure, strives for perfection and committed to highest level of professional and personal excellence.
Chef Silvia Moss is a native of Switzerland. While graduating a three year culinary school and a one year education in diets and nutrition in Switzerland, she worked at a family style restaurant and a hospital. She then cooked at a fine dining vegetarian restaurant in Bern, CH for seven years. After participating in the opening of a new restaurant in Bern specializing in a fusion of European, Asian and Pacific cuisines she had the opportunity to move to California. There Silvia studied with Chef Robert Ashley at Thornton hospital in San Diego, with an emphasis on heart healthy and still tasty nutrition. Silvia then worked different positions in a catering business, and at California Cuisine in San Diego,CA
In 2002 she decided to become a private chef and cooked for a family for two years. After moving to the Boston area Silvia worked at Glory restaurant in Andover,MA and returned to be a private chef in Boston and presently in Weston.
Cutting edge chef motivated to push the envelope in flavor and composition. Over 14 years experience as a personal chef, caterer, as well as in a hospital kitchen. Taking current culinary training and pushing it to new levels. Well educated in bringing together ethnic mixture and nutritional balance in menu planning. Educated in proper care and techniques for handling of foods as well as allergenic education. No dish is ever good enough … It can always be improved.
Born and bred in New York. Dove head long into the culinary field after completing a career in the U.S. Navy. After cooking for many years as the “nice guy on the block” was informed that the same could be done for fun and profit. Opened up own company as a personal chef and caterer. Went back to school to complete an Associates Degree in Culinary Art in Grossmont, California. After cooking at Thornton Hospital for three years while simultaneously going to school at night, shifted back into catering. After moving to the Boston area worked for Performance Food Group selling food products to restaurants and institutions. Taking this additional knowledge, opened “Above The Clouds” with my wife and have never regretted it since.