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Shrimp Scampi

$165.00

Garlic butter shrimp sautéed with white wine, lemon, and parsley over pasta

Garlic butter shrimp sautéed with white wine, lemon, and parsley over pasta

WELCOME

Founded by a young Black chef with a passion for culture and creativity, Chef Nina Catering was built on the belief that food should inspire connection.

With a background rooted in diverse global flavors and a commitment to excellence, Chef Nina crafts experiences that are vibrant, refined, and unforgettable — whether it’s an intimate gathering or a large-scale celebration.

Tatiana

Chef Nina’s culinary journey reflects both versatility and cultural depth, having progressed through roles from commis to hot line cook, and now serving as Pastry Lead. Each stage strengthened her technical foundation, speed, and leadership under pressure, while sharpening her precision and creativity—especially in pastry. Alongside her professional growth, she has intentionally explored the roots of Afro-Caribbean cuisine, studying the history of the African diaspora and the global impact of its flavors. From understanding the resilience behind traditional ingredients to honoring the stories carried through spice, technique, and tradition, Chef Nina approaches her craft with both skill and purpose—blending refined execution with rich cultural influence in every dish she creates.

53

During her time at 53, Chef Nina trained in a fast-paced, detail-driven kitchen that refined both her technique and discipline. Immersed in the precision of Asian cuisine, she strengthened her knife skills, deepened her understanding of balance and flavor layering, and mastered the importance of consistency under pressure. The experience expanded her culinary range and sharpened her execution—foundational lessons that continue to shape her approach to food today.

Culinary Institute of America

During her time at culinary institute, Chef Nina built a strong classical foundation rooted in technique, discipline, and kitchen professionalism. Her training emphasized precision in knife skills, sauce work, butchery, pastry fundamentals, and global cuisines, all while operating in high-performance kitchen environments. The experience refined her palate, strengthened her time management, and reinforced the standards of excellence she carries into every kitchen today.