Our Chefs

Our team is assembled of uniquely talented, passionate and hard working chefs who each have a special flair and understanding of how important the food you eat is to your health and well being.

Lisa Caccamise, Head Chef and Owner

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I am a self-taught, real food cook who believes that we are what we eat.  The food we put into our bodies becomes fuel that motors us in our performance during the day.   Why not make it as healthy and nutritionally dense as possible?

In addition to running Simple Earth Cuisine, I have developed and am currently marketing a healthful seasoning called Wild Sea Salt.  More and more clients are being told to reduce their sodium intake.  My way of fulfilling their needs was combining a passion for nutritionally dense foods and going a little wild.  I discovered foraging 6 years ago and have trained with Suburban Forager, Paul Tappaden of Rockland County, NY.  Wild foods are very rich in medicinal and nutritional value and so very under utilized in our food system.  By blending these powerful plants into something we need everyday - salt - I’ve developed a winning recipe for not only my lower sodium clientele, but anyone who enjoys cooking for themselves and others.     

I am continually educating myself and my craft by attending varied open classes at the Natural Gourmet Institute in NYC and participating in nutrition education classes through Hawthorn University.   I have certification in food safety with the Health Department in Rockland County and am a proud member of the American Personal and Private Chef Association with full liability insurance.

Favorite links:

Weston A. Price FoundationSuburban ForagersFarm to Consumer Legal Defense FundReal MilkAmerican Personal and Private Chef Association, Wild Sea Salt

Tanya Peterson, Chef

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Tanya started her culinary career enrolled in Rockland County, NY BOCES program where she feel in love with cooking and baking.  Upon graduating, she continued her culianry education with a BA in baking and pastry at Johnson & Wales.

After working in Manhattan for two years (at Bar Americain) Tanya decided she wanted a job that was more personal and would help people.  She met Lisa through a mutual contact and it just so happens that Simple Earth Cuisine was hiring.  That was nearly 6 years ago.

Good home-cooked, stick to your ribs kind of meals are Tanya’s favorite to prepare, but she is also extremely well versed in most cuisines as well as alternative cooking for allergies and food sensitivities.  When is comes to baking, Tanya has been crowned “queen of the cheesecake” as hers are simply the best, hands down.  Alternative baking is also a specialty; her current favorite recipe are grain-free, black bean double chocolate chip cookies! Yum!

Melissa Velez, Chef

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Melissa is a graduate of the esteemed culinary university, Johnson and Wales. She has also obtained her health coach certification at the Institute of Integrated Nutrition and teaches open classes for Sur La Table, NY and Le Gourmet Factory in NJ.

After working in an assortment of kitchens doing mass production (including Magnolia Bakery, NYC and a Walt Disney World signature restaurant in Orlando, FL.) , Melissa was wanting to do something more intimate and rewarding.  She found her place with Simple Earth Cuisine.  The personal touch she can offer clients is from a well rounded education and hands on experience paired with casual grace and attention to detail.

We would love to hear from you and be able to help with your culinary needs:

© Created by and for Simple Earth Cuisine 2012