Natasha Reta has more than 14 years in the restaurant industry working in all facets of the business from FOH service to BOH management. As a consultant, she cultivates relationships with clients varying from local QSR, fine dining and international wholesale production looking to focus their efforts on efficiency, quality, and organization. She works side by side with many talented and highly trained chefs across the country and internationally. Her collaborative efforts have developed skills to create unique recipes, facilitate relationships with vendors and assist in calculating the proper cost calculations and theoretical predications needed in order to run a successful operation.
Chef Reta enjoys utilizing a multitude of ingredients to infuse delightful flavors from her travels and particularly enjoys the process of pizza and pasta creation. She takes pride in her multicultural heritage and delights in developing traditional recipes handed down from her Mexican, Spanish and Irish ancestors. In her free time, she works to create new world processes of cooking old world dishes, striving to maintain the spirit of tradition in our fast-paced society. Natasha enjoys music, art, travel and cooking for her friends and family.
Chef Reta’s culinary consultation expertise includes:
Saffron pappardelle with short rib ragu and shaved pecorino.
“We may only be as great as we allow ourselves, the rest is just a matter of planning and organization.”