culinary CuraTOR
& CHEF
Mia Haggerty is a New York-based Personal Chef. My cooking is fueled by the season, dapples in various cuisines and nourishes clients with wholesome food & vibrant flavors.
Services
These are some of my services, but if you can dream it, we can make it happen! Let’s chat.
Hyper-personalized soiree menus
Make your gathering scream YOU! I love working with clients to curate menus - let’s make it special.
Weekly meals at your home
Breakfast, lunch, dinner, snacks, & dessert! I am available on an ongoing or ad-hoc basis for your day-to-day meal needs.
Grazing tables and passed bites
If your event calls for some savory nibbles or sweet bites, let’s not settle for sad crudité.
Postpartum meal preparation
Sample menu
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Tuna crudo on shiso leaf with mint-infused oil and micro cilantro
Whipped ricotta on sourdough drizzled with honey and topped with sage and black pepper
Manchego cheese croquettes dipped in chipotle tomato jam
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Golden beet carpaccio on silky stracciatella topped with hazelbnuts, tarragn and sumac
Roasted honeynut squash drizzled with brown butter and topped with fried sage and pumpkin seeds
Charred broccoli & miso sunflower butter sprinkled with toasted sunflower and fresh pomegranate seeds
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Braised chicken legs with juicy apricots and seared onions in “I would drink this stuff” ginger white wine sauce
Steak au poivre 100% grass-fed strip steak with silky, rich, peppercorn sauce and fresh parsley
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Romaine and daikon radish in a sweet & spicy dressing topped with mint, cilantro and sesame seeds
Red endive and honeycrisp apple dressed in apple cider vinaigrette and crunchy pistachios
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Flourless chocolate cake with whipped almond vanilla mascarpone and raspberry coulis
Citrusy cheesecake with a graham cracker crust and tangy, custardy center
Shall we talk about food?
Who is this chick?
Hospitality is my love language. I studied it undergrad at Cornell University, but pursued a career in consulting upon graduation. However, as soon as my projects were not food adjacent, I began working as a line cook on the weekends. When my quarter-life crisis struck, I left the corporate world for a front of house apprenticeship at the acclaimed Blue Hill at Stone Barns. I adored serving guests, but also wanted to be in the kitchen. So, my next pivot was to put my finance capabilities to work at Union Square Hospitality Group so I could go to culinary school part-time. After culinary school, I worked as a line cook and pastry cook. I really care about food - how it’s grown and how it brings people together. Now, I’m thrilled to be infusing my love for hospitality, appreciation for food, and culinary creativity into thoughtful experiences for my clients. I’m so excited to work together.