"We will create whatever you desire"
Mazzu has been practicing as a Master Chef in The Hamptons since 1995. She was born in Brazil, with most of her education coming from Brazil, Germany, and the bulk of her gastronomic education coming from Le Cordon Bleu L’ Art Academie Culinaire De Paris.
Graduating at the top of her class, she earned the Grand Diploma, which certifies her as an expert in all areas of cuisine. She is educated as a wine connoisseur, patisserie master, and the “best of the best” (according to Dan’s Paper 2003 to 2012) at preparing ‘high cuisine’.
Mazzu’s focus is on preparing first class French food. She is noted for her ability to infuse the spices, tastes, and styles of cuisine from around the world, which is a mark of any great chef. In addition, she is always open to pushing the gastronomic envelope to new limits, with input from all her associates and clients.
She has created a company which prides itself in the ability to continually exceed expectations and exceeding the finest caterers. We offer a complete catering and event service, no matter the size or intricacy of the menu. Whether you are planning a small get together or a corporate reception, Chef Mazzu and our caterers, will accommodate your needs.
"Food should be simple, seasonal, and fresh!"
Chef Karoline grew up in Brazil. With a passion for nutrition, her culinary focus is on healthy eating, holistic diet, and farm-to-table dishes.
Chef Karoline has worked as Mazzu's sous chef since 2002. She has also cooked for estates, celebrities, and other noteable chefs in New York and the Hamptons.
In 2018 she completed a commercial culinary arts program.
"I am Brazilian and passionate about food."
Chef Pedro began his culinary career under Chef Mazzu's mentorship. After demonstrating his culinary abilities he was promoted to sous chef after only 4 months.
Chef Perdro also became the house manager and sous chef to celebrity chefs. He has cooked for Belgium Royal Family, and participated in the South Beach Food & Wine Festival
He graduated from The Culinary Institute of America