Tahoma Hauptman

I'm a freelance private chef and catering cook in NYC, finding work through word of mouth and longstanding relationships with event companies. It’s a mix of private home gigs and large-scale events, and I’m grateful to stay busy doing something I enjoy.

On the other side of things, I’m a part-time bladesmith, making culinary knives out of Nazz Forge—a blacksmithing school in Brooklyn’s Industry City. I’m lucky to have a bench there, fitting in shop time around student hours and kitchen life.