Ohen’s Mission Statement:
Our mission is to provide personal and environmentally sound experiences for our high-profile clients. We strive to uphold and maintain the values of sustainability, integrity, passion, and hospitality. Our commitment provides our clients with closely guarded confidentiality. We are steadfastly devoted to supporting local farms and sourcing the finest ingredients for our private chef services, while ensuring an exceptional culinary experience that leaves a long lasting impression.
Ohen’s Ethos:
Immersive, Creative, Collaboration, Passion, Sustainable, Integrity, Confidential, Inspired, Tailored, Hospitality
Philosophy:
Local products are expected by the client. Our major goal is to provide each client with the personalized experience they desire. “Ohen” utilizes the best seasonal food resources that are locally sourced and meet our high standards of quality, as they become available.
Offering customized in-home dining experiences that are sustainable, environmentally sound, and utilize locavore principles will nourish guests. Knowing where, when, and who the product is coming from mates with the client ethos, adds to their enjoyment, and excitement for the client. This evokes a journey and destination through cuisine.
Jake W. Fristensky
Good food has been at the forefront of my life for as long as I can remember. With my head just barely clearing the surface of the kitchen table, my half Polish/ half Italian grandmother, Gaga and I would bond over preparing dinner. From rolling out fresh pasta, to dabbling with the seasoning of a piping hot sauce pomodoro, to slicing juicy summer strawberries for the evening’s dessert, we made everlasting memories that in retrospect, set the tone of hospitality in my life. Sitting down all together around the dinner table, watching their shared nourishment and sincere enjoyment of the effort Gaga and I had put in gave me an overwhelming sense of fulfillment. As a kid, I could not put into words that feeling until years later when I decided I wanted to be a chef, choosing to cook and provide as a way of life.
I attended Johnson & Wales University with a concentration in Wellness & Sustainability, graduating at the top of my class. During that time, I worked my way from team member to team captain of the school’s American Culinary Federation (ACF) team. We cooked through rigorous training regiments, aimed at getting ready to compete in food shows which started locally in the state district, Rhode Island, driving out to regional competitions, NYC, and eventually flying out to international competitions such as Toronto. My last year at JWU, I was offered an internship at restaurant “Noma” in Copenhagen, Denmark. They held the prestige of having 2 Michelin Stars while holding the #1 spot of the San Pellegrino World’s 50 Best Restaurants list for 4 years. The taste of their standards inspired me to continue to chase greatness after graduation, working in exclusively Michelin Starred restaurants and Relais & Châteaux properties.
I have since had the great fortune to foray into many diverse culinary experiences and decided to create a private chef business with the intent of specializing in local, high quality cuisine that clients can enjoy in the comfort of their own homes. My true passion is to provide the highest quality culinary dining experience for you, sourcing local products.