Chef Felicia Lewandowski
Chef Felicia had her first cooking job with a small caterer at age 13 where she was fortunate enough to be mentored by the owner, learning everything from the proper way to mop a floor to how to breakdown a chicken. She always knew she would do something food related, but wasn’t sure exactly what that would look like.
How did you get started as a personal chef with SPC?
I worked with Becky many years ago when we were both in the restaurant industry with Foreman Wolf. At the time I was a front of house dining room manager. Years later Becky and I reconnected to share our current endeavors – hers as the co-owner of SPC and mine as the owner of a home based health and wellness business with Arbonne. We put our heads together and realized that this would be an ideal match.
What do you enjoy most about working with in-home clients?
I like getting to know my clients and their families preferences. I welcome feedback and like the customization aspect. It allows me to be creative but also to have some guidelines to follow. The dietary restrictions that some clients have are a welcome challenge that keeps me on my toes.
What elements create an exceptional meal?
The WHO, WHAT, WHERE & WHEN. WHO are you dining with (a solo dining experience can be delightful), WHERE you are enjoying your meal, WHEN you enjoy your meal (a healthy breakfast to get your day started right, a satisfying dinner after a long hard day, etc), and WHAT the ingredients are- local, exotic, fresh, healthy, etc.
What music is on your playlist while you’re cooking?
Usually something upbeat. Depending on my mood could be 70s and 80s pop rock, folk rock or coffeehouse.
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