Cooking is my profession and my passion. As a scientist’s daughter I grew up traveling from one place to another including Venezuela, France and Argentina, and this is reflected in my cooking style. Now, accompanying my husband (a neuroscientist ) to the United States, I have the wonderful opportunity to blend new tastes to my previous style.

I became fascinated by cooking in my early childhood in Venezuela, where I was surrounded by the exquisite Caribbean food. At age 20 I immersed myself in the culinary business. I created Bienmesabe a small catering company named after an amazing Venezuelan dessert. Several years after creating my small business, I became a professional chef through Gato Dumas Cooking School. Immediately after finishing my professional studies, I started working for other companies and restaurants, as a cook, pastry chef, chef the cuisine and executive chef.

About 3 years ago I moved to St. Louis Missouri where I started working as soon as I could. Now, counting with the support of restaurateurs from the area, I started consulting for different restaurant projects: offering Natalia’s way menu, by ZiNur. And because I love teaching, I’m enjoying the wonderful opportunity of teaching at The Kitchen Conservatory 

Today Natalia’s cuisine by ZiNur is an itinerant kitchen blended with art and different cultures.

Natalia Penchaszadeh