Meet Chef Felicia Gane
As the owner of VeGane, Felicia specializes in catering, private chef services, cooking classes, and hosting pop-up dinners, all of which are 100% plant-based, innovative, and delicious.
As a private chef, Felicia offers professionalism and an exceptional dining experience. Offering diverse menu selections, customized to her clients that include plant based options seamlessly. Whether it's an intimate dinner party or group cooking class, she uses fresh, seasonal ingredients to create dishes that are delicious and visually stunning.
How It All Started
From a young age, Felicia developed a deep interest in food, inspired by watching her father cook. This early passion led her to pursue a bachelor’s degree from The Culinary Institute of America. There, not only did she fall in love with the culture of cooking, but she also learned about the importance of sourcing ingredients locally and seasonally. Felicia has spent over eight years in the vibrant culinary scene of New York City, working in various esteemed restaurants. Her passion for school food and nutrition was ignited during her tenure at Edible Schoolyard NYC in the Bronx.
Culinary Experience
Graduate of The Culinary Institute of America 2016 - Bachelor's Degree in Culinary Arts Business Management with concentration in Farm to Table Cuisine
Michelin Star Experience
Roberta's + Blanca (Brooklyn NY)
Restaurant Daniel (Manhattan NY)
Semilla (Manhattan NY)
Oiji (Manhattan NY)
Quince (San Francisco CA)
Pineapple & Pearls (Washington DC)
Private Events Chef Blue Hill at Stone Barns in 2018
Impact in Buffalo
As Farm to School Coordinator for Buffalo City Schools, Felicia works to source local produce from farms in and around WNY. Her passion for sustainability and supporting local agriculture extends beyond the scope of restaurants. She believes that students should have the option to eat healthy and nutritious meals during their school day. Bringing in local ingredients and testing new recipes allows Felicia to get feedback from the students about what they're interested in. In her role, she works with cooks and food service staff to train them on new recipes and cooking techniques. She writes the menu for the district and is a part of the team that selects the ingredients that go into the recipes and meals students eat. The Buffalo Food Service Department is working tirelessly to improve the meals for our students every day.
