Two Peas, LLC
Two Peas In a Pod, LLC
Profound Culinary Pleasure
Personal Chef:
Natural Cuisine Your Way





 “I left the restaurant business to open a personal chef service after cooking for a busy friend whose holistic M.D. advised her to eat a diet based on grass-fed livestock, wild fish, and organic produce to strengthen her immune system. When she began looking forward to these meals, I knew nourishing people one on one was all I wanted to do. It’s the best.”

Chef/Owner: Georgia Melnyk
TWO PEAS IN A POD, LLC.



WHO IS COOKING IN YOUR KITCHEN ?

Highlights of Georgia Melnyk’s professional and personal cooking experience and training:

PROFESSIONAL EXPERIENCE: (10 years)

Terra 47: a seasonally driven organic NYC restaurant/caterer serving meat, chicken, fish, vegetarian, and vegan dishes.
  • Rounds Cook; Gourmet Vegan Specials Chef; Kitchen Manager (2003- 2005)
Other Foods Organic Café: a popular NYC east village organic restaurant serving meat, chicken, fish, vegetarian, and vegan dishes to health conscious clientele.
  • Rounds Cook; Vegan Specials Chef; Kitchen Manager (1999-2003)
Whole Foods In Soho: an all organic natural foods store serving New York’s Soho district for 26 years.
  • Chef (1996-1999): Developed & cooked recipes for chicken, fish, vegetarian, whole foods gourmet vegan dishes and natural foods desserts for catering and gourmet natural foods take-out business.
Veggie Delight: an organic natural foods store in Brooklyn.
  • Baker: (2002) Developed a line of soy free Vegan Baked Items for in-store bakery.

Balducci’s: New York City’s legendary gourmet grocery and take-out store.
  • Rounds Cook (1988)


PERSONAL COOKING EXPERIENCE:

25 years natural foods cooking and baking using whole foods, organic produce and naturally prepared condiments. She has cooked a wide range of diets and cooking styles such a Rustic Ethnic Home Cooking, Modified Macrobiotics, and California Cuisine, as well as many ingredient restrictive diets. (See Special Services page).


PROFESSIONAL TRAINING:
  • Apprenticed under her father a French-trained chef turned sustainable organic farmer while growing up on his farm in California. (As a cook and as a gardener).
  • Graduate: Chef’s Training Program: Natural Gourmet Cookery School (1988).
“Everyone has to eat. So why not eat food that is alive and healthy and gives you life—that is what you get when you eat organically…You should eat what’s in season, and you should eat plenty of it. By the time next season comes, you can enjoy all of its wonder.”

___Nora Pouillon of Restaurant Nora
Speech given to Women Chefs & Restauranters (2004)


Chef Georgia
917-757-3429
e-mail: info@twopeasinapodchef.com


SERVING MANHATTAN