Born and raised in the Hudson Valley region of New York, Chef Wayne Smith has over thirty years experience as an Executive Chef.
After attending the Culinary Institute of America (Hyde Park, NY) he became executive chef for family-owned Italian restaurants in the Catskills before opening his own restaurant. Chef Wayne left the East Coast 7 years ago to become a private chef specializing in gourmet cuisine in the Coachella Valley area.
Chef Wayne is trained in classic Italian cooking and he uses that training to create fusion dishes, incorporating Asian, Spanish, French, old school American and other world influences into his food. He also specializes in nutritional cuisine – creating meals that Gluten-Free, Vegetarian/Vegan, Organic and Farm-To-Table meals.Book Chef