Dina Lombardi

I began my career in the restaurant industry at fifteen, starting as a dishwasher at a local restaurant and working my way through every level of the dining room. My early years were spent front of house, eventually becoming a captain at four-star New York restaurants including Bouley and Nobu. Those experiences shaped my understanding of hospitality, attention to detail, and the rhythm of a professional kitchen.

When my daughter was born and later began school, I became acutely aware of the lack of fresh, nourishing food available to children. In response, I founded a private lunch service, preparing and delivering thoughtfully made meals directly to kids at school. This work started my commitment to cooking that supports health while remaining satisfying and comforting.

I later joined The Watermill Center as chef for the Artists-in-Residence program, preparing daily meals for artists from around the world. Cooking in that environment reinforced my appreciation for food as both nourishment and connection, adaptable to diverse tastes and cultures.

For more than twelve years, I have worked as a private chef for high-profile clients, preparing meals that are comforting and soulful while remaining fresh, balanced, and clean. My cooking draws from a wide range of cuisines, guided by seasonality, simplicity, and a belief that food should fortify as much as it satisfies.

https://www.youtube.com/watch?v=Ta3U0ngP_R4