About Renee

Chef Renee Ward professionally trained at Paul Smiths College, a culinary school in Upstate New York, north of Lake Placid. After graduating at the top of her class with a Culinary Arts degree, she worked her way up in kitchens throughout both New York and Nantucket, Massachusetts.

Eventually, she relocated to the greater Philadelphia area, and has worked both in high end restaurants as well as catered private events throughout the area. She can provide as many meals you would like a week in your own home, as well as cooking instruction and the catering of intimate events. She can prepare everything for you ranging from a gourmet three course meal to a backyard BBQ.

Chef Renee has been inspired to cook since she was young by both her mother and grandmother, both of which have given her endless amounts of practice, particularly with authentic Italian cuisine. She is also influenced by the rustic cooking of Sean Brock and the amazing pies of the Elsen sisters of Four and Twenty Blackbirds Pie Shop. She enjoys creating simple, well done Americana cuisine that always has ties to her bucolic upbringing in upstate New York with French-Canadian influence, and she relies on whatever comes out of her garden for insight.

She enjoys making new recipes for her husband, gardening, reading, writing, and spending time with her beloved pups.


PA Food Protection Manager Certification Serve Safe Certified, Allergen Awareness Certified, TIPS certified, and most importantly a degree in Culinary Arts and Service Management from Paul Smiths College of the Adirondacks


Fully Licensed Commissary based out of Reading Terminal Market.

Serving a 40 mile radius from Center City Philadelphia. 

Hours: Monday-Sunday 8:00 AM - 6:00 PM

Phone: (484)-681-2261