Iconic cuisine is the term Georgine Cavaiola uses to describe her cooking: an approach incorporating the finest ingredients treated with care, thoughtfulness and brio to reveal elegant, seemingly effortless, delicious dishes. Chef-owner of the celebrated Georgine Carmella, a Little Italy landmark that introduced New Yorkers to regional Italian cuisine at a time when “Italian” meant “red sauce,” Cavaiola has transformed New Yorkers’ palates and raised culinary expectations for over thirty years. Whether as a lauded executive chef in a New York City restaurant, or as a private chef for an intimate dinner for ten, Cavaiola brings the same professional, uncompromising, yet highly personal approach to each project and each and every plate coming out of her kitchen. She is serious about food and serious about her clients’ enjoyment. Serious or not, Cavaiola’s food seems to leave diners – in the words of one noted critic – “goofy with joy.”