Chef Damita Chakrabarty
I come from a diverse background and describe myself as a first generation German-American, a Navy veteran, a mother, a wife, and the wielder of the chef knife. One of my earliest memories was counting inventory for the Army’s mess hall. My German grandmother raised me in the kitchen and taught me the family recipes that were passed down from generation to generation. She hoped that I would pass those recipes along to the future generations. My first job was as the salad girl at Olive Garden in Tacoma. There, the hustle and the bustle of a restaurant kitchen hypnotized me. By the time I was 17, I was familiar with almost all aspects of the kitchen and quickly became the go-to person. After that, I joined the Navy where I traveled and discovered the world through food.
I graduated from the Art Institute of Seattle in 2014, with an Associate’s Degree in Culinary Management. While in school, I worked as a lead cook in one of the many Microsoft cafes helping to open stations and implement new ideas. When I was promoted to an exhibition chef role, my love for people showed while I explained to them the dishes that I prepared. Helping my manager on the weekends introduced me to the world of being a personal chef. At this time, I was a single mother and understood the hardship to get a proper meal on the table. It felt like it was my calling to help families to sit around the table and enjoy a well-balanced meal. Therefore, I left Microsoft to pursue my journey as a personal chef.
While I love to cook all kinds of cuisines, vegan dishes are my specialty. I have served many customers with different backgrounds and can tailor a menu in my own way to please everybody’s taste buds. In addition, I am well-versed in vegan, gluten-free, paleo, keto, low carb, and low fat diets.
It is my pleasure to serve you and your family to enjoy delicious food!
Highlights from Chef Damita's Menus
- Cilantro Lime Chicken Breast served with Mexican Street Corn Salad and Black Beans
- Korean Bibimbap Rice Bowls with Wilted Spinach, Sautéed Mushrooms, Carrot, Sliced Cucumbers, Green Onions, and Gochujang Sauce
- Chicken, Shrimp, or Tofu Buddha Bowl with Freekeh, Butternut Squash, Broccoli, Yellow Squash, Sautéed Tomatoes, and Red Onions with Creamy Avocado Dressing
- Greek Lemon Chicken Skewers with Couscous, Cucumber-Tomato Salad, Homemade Tzatziki Sauce and Hummus
- Thai Basil Chicken or Pork with White Rice
- Green Bean and Caramelized Pork Stir Fry
- Shrimp and Cauliflower “Grits” with Rubbed Kale Salad
- Salmon Patties or Cod Fritters with Crispy Bean Tots and Mango Salsa
- Mustard-Crusted Salmon on Sweet Potatoes Puree with Simply-Seasoned Green Beans
- Moroccan Roasted Cauliflower Steaks with Saffron Rice and Lentils, topped with Lemon Dressing and Pomegranate
