Meet Maya Wierzbicki | Private Chef

We had the good fortune of connecting with Maya Wierzbicki and we’ve shared our conversation below.

Hi Maya, can you tell us more about your background and the role it’s played in shaping who you are today?
I was born and raised in Lebanon, and immigrated to the US as an early teen. My upbringing and cultural background have a great impact on who I am today. Food and community are rooted in the Lebanese tradition, which really drives me to be so passionate about what I do. I want to share with my community the love I have through food.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
Cooking with Habibi originated in 2020 when COVID put a halt to yachting and I was desperately looking for a creative outlet for my cooking. It began as instructional videos, “how tos”, and stories of origin of my favorite dishes growing up. Receiving a lot of great feedback, I felt the wheels turning and Cooking with Habibi evolved. Once I shifted to land based cooking, Cooking with Habibi was going full force. From land to sea as a private chef, I honed my craft, and learned all the administrative ends of running a business. My offerings grew from private chef, to meal prep, to yacht chef training, to working with the community as a teacher and guide to newer chefs. I am so happy to be doing what I do. I think what sets me apart is that this is my passion and it shows/tastes with my food. Of course the administrative side of business can be challenging– but I truly can’t complain. I feel ever so grateful and proud to be an immigrant, female, small business owner. I value the slow food movement, sourcing local and sustainable, and nourishment not only for body but also for mind. I believe that food is a movement it’s a source of peace and love. I’ve learned along the way to stick to my roots as a foundation for my cooking.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Must dos would be:

Tarpon Springs- visit the sponge docks and eat some authentic Greek food!
St. Pete Saturday Farmer’s market/ St Pete Pier
Columbia restaurant- a staple in Ybor City
Dali Museum, cool!
Honeymoon State Park, Dunedin for a beach day

Who else deserves some credit and recognition?
I have to thank all the creatives I’ve encountered along my journey for inspiring me. And it goes unsaid to thank all the hands that collect our food– the laborers behind the scenes, the fishermen, the farmer, the foragers…

World Central Kitchen- an organization that speaks a love language- nourishing souls.

I also have to mention the book “You and I Eat the Same” by Chris Ying– it motivated me to pursue my passion, sharing my love through food.

Website: www.cookingwithhabibi.com

Instagram: https://www.instagram.com/cookingwithhabibi/

Facebook: https://www.facebook.com/cookingwithhabibi/

Youtube: https://www.youtube.com/c/CookingwithHabibi

Image Credits
Profile Pic- Zack Zook, 81C