Tania Spil /Spilosophy Catering+Event Planning

As a private chef, caterer, event planner, and decorator, I am also a functional nutritional coach. I work with clients who have dietary restrictions due to health issues ranging from auto-immune illness, IBS, EPI, diabetes, Lyme disease, autism, Celiac's, high blood pressure, and more.

Please scroll down for a list of sample menus, and please note that vendors pay to answer client leads, so please reply to contacts out of courtesy.

I am passionate about creating healthy and nutritious meals, and specialize in dietary restrictions such as gluten-free, vegan, vegetarian, ketogenic, auto-immune, paleo, FODMAP, and allergies.

My services include personal chef services, catering, event planning, food styling, weekly drop-off, in-home services, private cooking courses, and nutritional consultations. I also provide rental needs and decorative services, such as table tops and flower arrangements.

I take pride in my cooking, attention to detail, and providing quality service. It is rewarding to be part of celebrations and make events memorable for clients.

Sample Menus:

Mediterranean: baba ganoush or beet hummus with assorted crackers and/or crudités, fattoush salad, yogurt-marinated spiced chicken kebabs with tzatziki sauce, couscous or extra long grain basmati rice with fresh green peas and crispy fried onions.

BBQ: pulled BBQ pork sliders or BBQ baby back ribs with roasted garlic smashed potatoes, southern baked mac and cheese, corn on the cob with chipotle parmesan butter, collard greens with bacon, and crunchy creamy coleslaw salad, and green chili corn bread with chipotle maple butter.

Thai: fresh spring rolls with rice noodles, shrimp, chicken, tofu or roasted tempeh, green curry with shrimp, chicken, or tofu/tempeh, coconut jasmine rice with crispy fried onions and crushed peanuts, and pork larb with lettuce cups.

Korean: cucumber salad with carrot, bulgogi beef with green onions, kimchi fried rice with fried eggs, blackened broccoli with shiitake mushrooms, sesame, and ginger.

American: arugula salad with goat cheese, toasted hazelnuts, dried cherry, sherry, and walnut oil vinaigrette, devil's chicken with roasted leeks, celeriac and cauliflower puree with roasted garlic, cashew cream, and roasted brussels sprouts with pancetta and fried shallots.

Cuban: avocado salad with cherry tomatoes, red onion, arugula, plantain croutons, and Meyer lemon vinaigrette, chicken fricassee or roasted mojo pork, black beans and rice, fried plantains, and fried yuca with cilantro mojo dipping sauce.

Mexican: romaine hearts with fresh corn, cherry tomatoes, garbanzo, cotija cheese, creamy lime cumin dressing, spicy toasted pepitas, and crunchy corn croutons, carnitas or barbacoa (vegetarian options available), corn tortillas, roasted peppers and onions, pico de gallo, guacamole and chips, chipotle lime crema fresca, cabbage slaw, red rice and black beans, and pickled red onions.

Vietnamese bowl bar (Bun Thit Nuong Cha Gio): lemongrass pork, shrimp, or chicken, fried spring rolls with pork and prawn filling, vermicelli rice noodles with pork, shrimp, chicken, tofu, tempeh, lettuce, julienne carrot, cucumber, bean sprouts, pickled onions, Thai basil, mint, lime wedges, chopped peanuts, and nuoc cham sauce.