culinary CuraTOR
& CHEF
Mia Haggerty is a New York-based Private Chef. My cooking is fueled by the season and spans various cuisines like Mediterranean, French, Italian, Thai, and New American. I care deeply nourishing clients with wholesome organic food & vibrant flavors and offer services for events, meal preparation and in-home dining.
Services
These are some of my services, but I am happy to collaborate with clients to meet their specific needs. Let’s chat.
Events
Seated dinners, buffet brunches, passed appetizers, etc. I love working with clients to curate creative menus for their unique event.
Meal preparation
Batched meals prepped, portioned, and stored for you to reheat or immediately enjoy for breakfast, lunch and dinner.
In-home dining
Meals cooked and plated fresh in your kitchen, served straight to the table.
Shall we talk about food?
Sample Dinner Party 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
A bit about mia
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 it became clear I wanted to focus my career in hospitality, I left consulting for a front of house apprenticeship at the acclaimed Blue Hill at Stone Barns. This experience enhanced my appreciation for organic, seasonal, and local produce. 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.