Born in Italy and raised in New York City, Nina Clemente realized the possibilities of transforming local ingredients into Southern Italian feasts by watching her mother make traditional, delicious, and seasonal cuisine. These childhood experiences — in which food was the anchor for friends and family to gather around a table, share their stories and create memories — inspired her to make food her career.

After graduating from Brown University with a degree in anthropology, Nina began a successful stint as a private chef in Los Angeles. She went on to work at Osteria Mozza, learning from the incomparable Nancy Silverton. She then worked at Maya’s restaurant in St. Barths, followed by time spent under the tutelage of Enrico Crippa at his three Michelin-star restaurant Piazza Duomo in Alba, Italy.

She spent many years privately cooking for Hollywood clients and developing her skills in a variety of cuisines. Her catering clients have included Orior, Gagosian Gallery, Commune Design, Shinola, Levi’s, LPA, Beboe, 1 Gun Ranch, Blum & Poe, and Cherry Bombe Magazine. She continued on to work as Executive Chef for the The Standard Hotel in their Hollywood and NYC locations. She continued with kitchen consulting for The Smile, Andre Balazs, Salt Hotels, and Casetta group.

Today, Nina strives to bridge both cultures from her childhood by applying all her senses to preparing delicious food, and reveling in the memorable gatherings that her food inspires. She cooks meals that are clean, colorful, and vibrant on the palate — food that nourishes, is beautiful to look at, and tastes amazing.

She currently lives in the Hudson Valley with her two children, Phoenix and Indigo and husband.