Meet Your Master
Plant-Based Chef Wendy
Chef Wendy Grossman, a culinary virtuoso, embarked on her gastronomic journey in the heart of India, seeking wisdom from temples and mastering recipes. In Boston, under the tutelage of the revered Master Michio Kushi at the Kushi Institute, she delved into the art of Macrobiotics. Wendy's culinary ethos revolves around passionate, from-scratch cooking, utilizing locally sourced, organic ingredients to champion local farms.
With a culinary journey that includes pioneering plant-based restaurants like Arnolds Turtle, Angelica's Kitchen, Garden Cafe, and Menla Mountain Retreat, Wendy has left an indelible mark. Her expertise extends to catering for Airbnb, corporate clients, and retreats, offering a menu tailored to diverse dietary needs, from gluten-free to low carb.
Notably, Wendy's Nutty Cheese, launched in 2007, has garnered acclaim nationwide.
Elevate your special occasions, retreats, or corporate events with Wendy's gourmet plant-based creations—an exquisite blend of passion, skill, and culinary innovation.
Reviews
Maggie G.
Midtown East, New York, NY
★★★★★
Wendy was awesome! Super prompt and easy to work with for a last minute catering event. Kind person who really cares to give you the best service. Can't wait to use her in the future!
Renata R.
Manhattan, NY
★★★★★
Best Vegetarian I've had! Delish! Wendy makes simple meals that just taste delicious. She can adapt the dishes as well.
Nichole S. Chandler
AZ
★★★★★
Wendy's has wonderful food and great customer service. I love how she puts so much care into every dish she creates for her customers. Great for vegans.
Shelee Saal
Phoenicia, NY
★★★★★
I will gladly refer Wendy and her crew. I found Wendy's style of collaboration terrifically helpful for our needs. She shared a wealth of resources for flower arrangements and wedding cakes local to the area.
I especially appreciated hearing her ideas and menu options after she patiently listened to me describe my vision of food offerings.
Not only did Wendy partner with me as a business owner & chef, but she and her crew interacted with a number of family members and friends who acted as our coordinators before and during the event.
On the day of delivery, she and her crew effectively followed through with our agreed plan and responded to any unexpected needs during the event.
Their presence was essential in keeping the day's food service fluid as they worked together quietly in the background.
It was a pleasure having her and her crew in our midst during a joyful gathering of friends and family at our wedding.
Rebecca Shim
★★★★★
Wendy's food is delicious, healthy and beautiful. Was lucky enough to attend one of her private dinners in the woods, amazing food, good company, great setting and a one of a kind sound bath to make it a perfect evening.
Rob Bartlett
★★★★★
Wendy catered for my work lunch, it was perfect. Wendy has a heart of gold and knows her way around the kitchen. Her food was amazing, every course blew all of us away. I will be rebooking for future work commitments. What an amazing lady.
Cara Cruickshank
★★★★★
What a nourishing and unique experience in the Catskills! We basked in good company in a beautiful setting with courses of artistic, seasonal vegan dishes that were delightfully presented.
Rebecca Moore
Kingston, New York, NY
★★★★★
You Outdid yourself, Wendy! The pasta with homemade sauce and vegan meatballs was a HUGE hit. That must have been incredibly laborious to make all those meatballs - but people were BLOWN AWAY by them. THey were literally the best homemade vegan meatballs I have ever tasted. The amounts were perfect. I have to find the counter but we fed about 50 people.
Chef Wendy is also Fine Artist Wendy. I have been in the arts all my life. I paint, and I taught at the School of Visual Arts in NYC. Over the past four years, I have been drawn to translate my cooking into artworks. I was thrilled with the results. I was hungry to learn more and more, and I sent myself back to the drawing board and recreated my menu to reflect my passion for color and design. I want everyone to love food as much as they are savoring the plating and flavor.
