Chef Delepiere Marie

My culinary journey began in Provence, one of the most beautiful regions of France, where the vibrant, fresh ingredients sparked a lifelong love for cooking. Later, I lived in Italy, where I mastered the art of pasta and then I entered in the famous culinary pastry school Ferrandi in Paris . My connection to Asian cuisine came unexpectedly when I met and married a Vietnamese martial arts master who was also a chef. Together, we opened another restaurant, launched a catering business, and even co-authored a cookbook, building a successful venture together.

When I moved to the USA, my path shifted once more. I started a pastry company and transitioned into becoming a private chef, where I continue to explore and evolve in my culinary journey.

I recently worked with a client who had strict dietary restrictions, including dairy-free, sodium-free, and sugar-free requirements. Adapting to special diets and food restrictions comes naturally to me. I studied nutrition, plants and herbs, as well as Ayurvedic medicine, which allows me to have a holistic approach and adapt my cooking to each individual.

I approach every situation calmly and respectfully, drawing from my experience owning restaurants and running a catering company, where I learned to manage a wide range of personalities and challenges.

Maintaining a spotless kitchen is essential to me, as I find clarity and inspiration in cleanliness. For me, cooking and baking are more than just a profession—they’re a passion. I often find myself dreaming about new recipes, driven by the creative freedom that comes with this craft. While I can manage the demands of being an executive, my heart expresses in creation. My life’s purpose is to continually innovate, always seeking fresh ideas and inspiration to refine my talents.