Chef Damita Chakrabarty
I come from a multidiverse background. I am described as a first generation German-American, a navy veteran, a mother, a wife, and the wielder of the chef knife. It was my grandparents who raised me in the kitchen. One of my earliest memories was counting inventory for the Army’s mess hall. My German grandmother taught me the family recipes that were passed down from generation to generation with the hope that I would pass those recipes along to the future generations. My first job was as the salad girl at Olive Garden in Tacoma. I was hypnotized by the hustle and the bustle of a restaurant kitchen. By the time I was 17, I was familiar with almost all aspects of the kitchen and quickly became the go-to person. From there, I joined the Navy and got to travel and discover the world through the taste of 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. It was upon my promotion to an exhibition chef role where my love for people showed while explaining 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 my calling to help families to be able to sit stress-free around the table and enjoy a well-balanced meal. I left Microsoft to pursue my journey as a personal chef. Since then, I have helped many families bridge the gaps between one another.
While I love to cook all kinds of cuisines, vegan dishes are my specialty. I have had many customers with all different backgrounds and can tailor a menu in my different way to please everybody’s taste buds. I’m also well-rehearsed in vegan, gluten-free, paleo, keto, low carb, and low fat diets.
It would be my pleasure to serve you and your family!
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 Stirfry
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