Personal Chefs

Dennis Nosko

My love of exotic foods started while living in sunny Turkey where freshly picked produce was rushed to the local bazaar, lamb was prepared in every way imaginable, and fresh seafood from the Mediterranean or Black Sea were just hours out of the water. I saw food in a whole new light, and after arriving home decided to embark on a career in the culinary arts. I attended Spokane
Community College in Spokane, Washington and received an A. O. S. degree in Culinary Arts 1979.

After training under Swiss chef Felix Zollinger at the Historic Davenport Hotel, I became a Sous Chef and later Executive Chef at "The Ivy" (re-creation of the famous Ivy in London's theatre district). Later at the St. Regis Cafe, I brought in fresh seafood from all over the country and offered 20 to 30 selections that changed daily. In 1990 I decided to go back to school and attended Johnson & Wales University in Providence, RI where I received an A. A. S. degree in Culinary Arts (with Highest Honors), 1991.

Since that time I have worked at "Lucky's" (currently Al Forno), Providence, RI., The Rainbow Room
in Rockefeller Center, New York, NY., and Windmill Point Resort & Marina on the Chesapeake Bay in White Stone, VA. I came to Greater Boston in 1994 working as an Executive Chef at Skipjacks in Harvard Square, & Brookline Village. Later I worked for Back Bay Restaurant Group at Charley's, Joe's American Bar & Grill, Boston, and Hillary's Restaurant in Wayland, MA. During the start-up phase of our business I was an Event Chef for Calla Lily Caterers, Cambridge, MA.

Christine Robinson

I learned to appreciate a variety of foods as a young child. My parents, especially my father,
introduced me to a wide range of ethnic and exotic dishes, and made it a game to try new things.
We traveled many places in the US and I was always encouraged to absorb the local flavors
of regional cuisine--grits in Georgia, grouper & langoustines in the Florida Keys, and antelope & buffalo from the South Dakota plains.

After graduating from Western Michigan University with a degree in Communication, I moved out
east and eventually met Dennis... our relationship grew, and from a mutual interest in all types of
cuisines we built A Fresh Endeavor. As a self-taught chef I have worked to adapt classic cuisine
to lower-fat versions & concentrated on authenticating ethnic cuisine & ingredients.

For five years we have worked together to make A Fresh Endeavor
one of the premier personal chef operations in New England

In The News

Local and National News Articles about A Fresh Endeavor

A Fresh Endeavor Personal Chef Service- Serving All of Greater Boston

and Several Neighboring Communities in Eastern Massachusetts

Johnson & Wales University