Natural Gourmet Institute for Health and Culinary Arts, New York, NY (June 2009)

  • 619-hour Chef’s Training Program, specializing in Health-Supportive cooking
  • Accredited by Accrediting Council for Continuing Education and Training.

New York University, New York, NY

  • Bachelor of Arts, Art History


  • Certificate, Food Handling


Chef and Founder, Salt & Pomegranates, New York City (May 2014-present)
Salt and Pomegranates is a series of feasts and cooking classes I lead in Brooklyn, NY. I draw inspiration from the cuisines of the Caucasus, the Black Sea, Iran, and the Middle East. In the spirit of home and hospitality, dinners are served family style and classes end with a sit-down meal.

Principal Chef and Founder, Marina Cooks, Inc., New York Metropolitan Area (June 2009-present)
As a Personal Chef, I plan and prepare weekly and/or event-specific menus custom-tailored to my clients’ personal dietary restrictions, culinary preferences, and health goals.  Events range from dinner for two to buffet luncheons for 60+ guests, as well as private political fundraisers.  I create and execute lesson plans for private, in-home cooking classes that address the individual student’s cooking goals, while taking into account the student’s current skill set.

Private Chef, Confidential Family, New York, NY (summer, 2013)
Prepared daily meals (breakfast, lunch, dinner, snacks) for busy, high-profile family of four and their staff at two residences. Customized menus for special dietary needs, including gluten and nut allergies. Created high-quality, nutritious meals. Coordinated cooking and serving times between varying schedules of each family member. Stocked, organized, and maintained refrigerator and pantry. Kept records and receipts for all food and equipment purchased.

Kitchen Assistant, The New Deal Supper Club, Brooklyn, NY (August 2009)
Assisted in the preparation and execution of 3-course, seasonal, sustainable, raw dinner for 40 people, held at Downtown Brooklyn’s Green Spaces, LLC.  Menu included vegan option and mixed seafood ceviche.  http://rabbitmafia.com

Intern, Sweet Deliverance, Brooklyn, NY (Summer 2009)
Assisted in preparation, packaging and delivery of weekly meals made from local, sustainable, organic ingredients to clients in Brooklyn and Manhattan.  Assisted in canning  lessons for classes of 15-20 people.  Assisted in preparation and cooking for 4th-of-July cook-out and camp-out at Queens County Farm Museum, attended by 100 guests.

Co-Founder and Core Group Member, Brooklyn Bridge CSA, Brooklyn, NY (2010-2012)

Press and Appearances

Dizik, Alina. “Yes, You Can Afford a Private Chef.” BBC: Capital. BBC.com, 15 March 2015.

Winner, 2nd Place – People’s Choice, Food Systems Network NYC 3rd-Annual Duck-Off (March 2013)

Alphabet Soup, Episode 3 (October 24, 2011)

Shaw, Joanna.Defining Local: Brooklynites Weigh In.” Nona Brooklyn. 8 August 2011.

Hot Grease with Nicole Taylor, Heritage Radio Network

Food Demo, Brooklyn Food Coalition Good Food Fest, Brooklyn, NY (September 12, 2010)
Discussed and demonstrated how to make Traditional (Lactofermented) Eastern European Pickles and Russian Potato Salad (Salad Olivier).