About Your Chefs

Chef Danielle Fragala

Since she could remember, Chef Danielle had a passion and love for both the culinary arts and baking & pastry. She grew up in a close-knit Italian household, and her passion for cooking blossomed at an early age. Danielle transferred her passion into every meal she made, achieving a higher level of satisfaction every time she cooked.

Determined to advance her culinary skills, Chef Danielle enrolled in the prestigious Culinary Institute of America in Hyde Park, New York. She graduated with high honors and obtained a Bachelors Degree in Culinary Arts. She has been a chef at upscale establishments in Westchester County, such as Orienta Beach Club in Mamaroneck, Peter Pratt's Inn in Yorktown, and as a baker at Grandma's Restaurant in Cortlandt.

To further share her passion with other people, Chef Danielle became a personal chef and founded Your Culinary Experience, Inc. in 2004. She enjoys cooking on a more personal level and is passionate about extending her services to make her customer's lives more convenient.

With the experience and knowledge that Danielle has gained through the years she has specialized in certain diets to help make her clients' lives easier and healthier. Special diets such as gluten-free, soy-free, dairy-free, corn-free, low iodine, low fat, low carbohydrate and low cholesterol can be customized for you to create a better lifestyle. It takes a talented and passionate chef to prepare special diet meals that are both healthy and delicious. Read her Client Testimonials to learn about what other clients are saying about her food.

Danielle will take the guesswork out of preparing delicious gourmet meals… all in the convenience of your own kitchen.

Chef Anna DiMaio

Chef Anna DiMaio developed a love for cooking at an early age in her grandmother’s kitchen. She grew up in an Italian American household eager to learn all of her family’s secret recipes. She began working in a small bakery in Pelham Manor, NY called the Bakery at Four Corners where her love for baking and pastry blossomed and became a major turning point in her life. At sixteen she took on an entry level baking position for an Italian family style restaurant in The Bronx, NY. Eager to learn more about running and cooking in a restaurant she took on prep work and eventually worked her way up the ladder to Chef de Cuisine.

Once Anna graduated from High School she decided to pursue a career in the culinary arts at the prestigious Culinary Institute of America in Hyde Park, NY. During her externship she worked for Beach Point Club in Mamaroneck, NY, and eventually was offered a part time weekend position while continuing her studies at The CIA. Throughout the final semesters of her education at The CIA she began focusing on organic produce, vegetarian cuisine, cooking with food allergies such as gluten free and dairy free as well as nutritional cooking and began to explore what local farms had to offer. Chef Anna became part of agriculture organizations in Rhinebeck, NY and developed a full organic garden in her own backyard.

After graduating from The Culinary Institute of America she accepted the position of seasonal Sous Chef for Blind Brook Golf Club in Purchase, NY. Once golf season was over she returned back to Beach Point Club as the Garde Manger and Entremetier chef. During that time she would cater small dinner parties and became very passionate about cooking on a more personal level where she could hand pick and cook with the freshest ingredients possible.

Chef Anna DiMaio’s food philosophy is very simple “Cook with your heart and never lose the true flavor of any ingredient.” Her goal is to provide healthy delicious food for families while never losing sight of the raw ingredient.

Chef Terry Sullivan

Chef Terry has been in food service for the last 15 years and has worked in some of the finest restaurants in New York City and Westchester. Chef Terry has always been intrigued by the culinary arts and honing in on his talent. The son of a NYC fireman, a hard working ethic has been instilled in him since he can remember.

Chef Terry attended the New York Restaurant School in New York City. Upon graduation he helped open the landmark restaurant Lundy’s in Sheepshead Bay, NY. Since then, Chef Terry has worked in such exclusive restaurants as The Water Club (Manhattan), The River Café (Brooklyn), Inn at Pound Ridge and Maxime’s (both in Westchester). His career also took him to corporate establishments through Flik International and the executive dining room at Lehman Brothers.

Chef Terry’s true love is in cooking on a more personal level to ensure his client's needs are met and satisfied. Chef Terry’s goal is to give you and your family the most convenient, healthy, and cost effective way of having a personal chef cook for you.