I had the opportunity to live and work in Strasbourg, New York, Vienna, and Geneva. Living for extended periods in a multicultural environment, I have discovered a passion for cooking.
I had a challenge and the opportunity to adapt to the sophisticated standards of gastro diplomacy. I trained with an Icelandic chef Fridrik Sigurdsson. I have trained with the French pastry chef Olivier Bajar and finished my internship at the “Nopi” restaurant in London.
In 2016, I started my own catering company Ruta&RutaCuisine. While living in Lithuania I worked as a private chef for president Valdas Adamkus.
I have been working as a private chef in New York, focusing on local seasoning ingredients and fusion of European and Asian Cuisines.
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