The Chef

Genee Habansky has been feeding her loved ones for a long time. While attending The National Gourmet Institute, Genee began developing a plant based, healing culinary philosophy. Upon graduation, she interned under Jon Vaast at The Dressing Room in Westport, CT, where local ingredients were procured daily. Thus began Genee’s great affinity for seasonal and local cuisine.

Genee gained valuable experience at other restaurants like Pagano’s Seafood, Heirloom, Walrus + Carpenter and Centro, developing skills in both front and back of the house. Her culinary inspirations are Alice Waters, Dan Barber, Thomas Keller and local chef Karen Gosselin.

Herbaceous was established with this question in mind: Are these ingredients sourced responsibly? We promote sustainability by supporting local farms, using reusable packaging and composting with low food waste. The menus we create are always cutting edge, bursting with spectacular flavor combinations. We can’t wait to feed you and your loved ones!

Herbaceous Catering offers a wide variety of services, from private chef dinners, interactive dinners, small cocktail parties & so much more! Email us today!