(347) 874-1960



Instagram  @ja_wed_chef

© 2016 by Jawed Yusuf Halepota


     In the suburbs of Albany, NY I was exposed to the respect of ingredients and their origins during my formative years.  On preschool field trips we tapped Maple Trees in Vermont in the Winter and experienced Fall Foliage in Upstate New York Orchards during peak Apple season.  My Elementary School Gym Teacher held an annual competition to guess the weight of an abnormally large locally grown pumpkin, he painted it red for a not-so-subtle nod to the "Big Apple".  My siblings and I were fortunate enough to experience all of this while eating authentic Pakistani Food at home and the type of Soul Food that makes you extra grateful that you've got a Mother and Grandparents from the Mississippi Delta.


     Initially when pursuing my education at St. John's University, I underestimated the magnitude of the classroom that is New York City and how much it would open my eyes to such a diverse selection of cuisines or how I would become immersed in connecting these cuisines with their climate's and history of foreign occupation.  Post Graduation, I earned a degree in Culinary Arts with Highest Honors from The Institute of Culinary Education and parlayed that curriculum with an internship under Michelin-Starred Chef Bill Telepan which grew into a full-time position.

     As a Personal Chef, I have been fortunate enough to travel to Europe and South America to work with Kevin Seraphin while under contract with the New York Knicks, Execute Dinner Parties for Super Bowl Champion New England Patriots, provide Catering Drop-Off services for a member of the New York Yankees, execute Corporate Catering and regularly accommodate Dinner and Cocktail Parties.  I have had the fortune of bringing other Chef's with similar experiences as myself along to accommodate larger accounts and we look forward to continue to do so.  Feel free to reach out to us so we can work together to exceed your goals!

 (347) 874-1960



 Instagram @ja_wed_chef 

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What Are Your Goals?

Tel: (347) 874-1960


Tell us about your goals for your next Dinner Party, Cocktail Party or Meal Plan and we'll draft up a menu!  Let's work together to exceed expectations!

Christopher "Notorious B.I.G." Wallace

Wedding Soup | Chicken Consommé | Lacinato Kale | Meatballs | Orzo

Gorgonzola | Medjool Date | Caramelized Onion | Flatbread

Seasonal Farmers Market Salad

Grass Fed Short Rib | Anson Mills Polenta | Chianti Reduction

Affogato | Vanilla Gelato | Espresso


Deep Southern Cuisine reminiscent of my Grandmother's cooking

Annette's Menu

Modern Renditions of French Classics inspired by my Summer spent in Paris

Brunches in Paris

American Bounty

Dishes highlighting the peak seasonality of locally sourced ingredients

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