Andrea Lennon, Founding Partner

Despite a passion for food from an early age, Andrea took a bit of a detour before finding her inner culinary self. After graduating from Marymount Manhattan College, Andrea spent the next years climbing the corporate ladder at some of New York's most prestigious Advertising Agencies. After ten years she traded in lattes, candy Fridays, bagel Mondays, and Happy Hours for some new clogs and a set of kitchen knives. She enrolled in the Natural Gourmet Institute for Health and Culinary Arts in NYC, where she honed both her practical and philosophical approach to food in pursuit of delicious and socially conscious cooking. After graduating, she further refined her skills working under the acclaimed chef and restaurateur, Anita Lo, at her downtown NYC restaurant Annisa.

In 2007, Andrea launched The Good Knife, a catering and private chef business with a focus on whole, real, organic cuisine. The company focuses on casually elegant food that is both simple and special. Andrea is part of the movement committed to championing what's seasonal, local, and sustainable. She strongly believes that eating with an eye toward the environment and your own personal health and well-being is the best way to maintain happiness and harmony.

Deborah Gorman, Partner

Ever since she was old enough to reach the counter, Deborah Gorman knew she was destined to be a cook. She grew up in her grandmother's kitchen where she learned the art of not only cooking, but loving food and entertaining. Deborah started her professional culinary career working under Dan Barber, Executive Chef at Blue Hill at Stone Barns. After learning the value of "farm to fork" organic cooking, Deborah worked at A Voce where she spent time learning the art of being a pastry cook. Most recently Deborah has gained invaluable skills from Executive Chef Gray Kunz at his New York City restaurants Grayz and Café Gray. This summer, Deborah took a break from restaurant kitchens to work as a personal chef for the rich and famous in the Hamptons.

Deborah's focus is on creating an amazing culinary experience in every bite for her clients. She enjoys both experimenting with new recipes and honing traditional skills to create memorable meals. She specializes in crafting elaborate dinner parties for high-end clientele. That is why last summer her clients and their guests spread the word that she was "The Best Chef in the Hamptons".

Deborah was recently featured in NY Magazine, highlighting her guest appearance at underground Supper Club, A Razor, A Shiny Knife. Read more here.

Christine Borzell, Partner

Christine Borzell is a graduate of the Natural Gourmet Institute in New York City. Her work career began as a Certified Medical Assistant where her interest in health and nutrition began. The plan to enter nursing school was changed when her first baby arrived. She raised three children with a focus on a natural home; from using cloth diapers to shopping at the only health food store in town. After 30 years of child raising and curing all the extended families medical issues with nutritious food, she decided to follow her passion and enrolled in the Chef Training Program at the Natural Gourmet Institute.

Christine specializes in beautiful, seasonal flexitarian cuisine. She sources organic ingredients from local Long Island farms including farm fresh poultry and eggs. She has extensive experience cooking for patients with cancer and other serious illnesses. Christine has spent time training under Chef Laura Pole and cooking for cancer patients at Smith Farms Retreat.

Christine is currently working as a Private Chef for individual and corporate clients, teaching cooking classes at Sur la Table, and continues to work with Smith Farms.

Laura Rosenberg, Partner

Laura Rosenberg MS, RD, CDN is a nutrition professional and a trained chef. She is trained in Medical Nutrition Therapy and Wellness and Disease Prevention. Laura has worked in public health as a nutrition educator for a national organization. She also has taught nutrition students at CW Post and SUNY Farmingdale.

Laura's love for cooking and food brought her to the Natural Gourmet Institute where she trained in health supportive culinary arts and theory. She has a wide range of knowledge in traditional, whole foods, flexitarian, vegetarian, vegan and raw cooking as well as alternative theory such as macrobiotics, ayurveda, cleansing and detoxification.

She is currently working as a private chef and nutrition counselor. You can visit her website at www.greennapkinchefs.com