Nastri-Windisch is a professional chef with over
thirteen years of experience.
A native Western New Yorker, her career began with classic training at the
Culinary Institute of America in Hyde Park, NY.
Her diverse background at various establishments
across the United States includes
Mark Millers The Coyote Café in Santa Fe, New Mexico;
Hiroyoshi Sones Restaurant Terra in the Napa Valley;
The Ritz Carlton of San Francisco;
and the Sebastiani Familys Viansa Winery of Sonoma.
Ms. Nastri-Windisch has an ongoing relationship with Chez Panisse in Berkeley, California;
rated the #1 restaurant in the United States by Gourmet Magazine in October 2001.
Ms. Nastri-Windisch has been featured in various publications including
the Rochester Democrat and Chronicle and Sonoma Magazine.
She is responsible for the creation and development of wine clubs that feature food and
wine pairing and has had her original recipes published in the monthly Tuscan Magazine.
Ms. Nastri-Windisch has continued her education at
the Cordon Bleu Cooking School in Paris, France;
the Culinary Institute of America at Greystone in Napa, California;
the University of Buffalos Year in Provence program in Vaison-la-Romaine, France;
and The Apicius School of Florence, Italy.
is a culmination of Ms. Nastri-Windischs experience
in the culinary industry. We are dedicated to using the finest ingredients available
continually striving to present the freshest locally grown produce and organic ingredients.
We pride ourselves on professional and refined, yet personable service.
Cassis Catering invites you to use our expertise to create an event to remember.
Click here for a printer friendly PDF version of our chef's bio.
Please contact us at (585) 576-3987 for more information or e-mail us.
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