Chef Royalle Asuncion has been a foodie since childhood noting that “when the other kids would run home to watch cartoons, I’d be peeled to PBS watching Great Chef’s of the World or Julia Child & Jacques Pepin.”
He began his career as a prep cook at Moda restaurant in Midtown Manhattan. Simultaneously while working at Moda, Royalle was a student at the French Culinary Institute in New York City. Following graduation, Royalle went on to work in some of New York City’s best kitchens – Momofuku Saam Bar, Morimoto, Bobo Restaurant, and BG Restaurant in Bergdorf Goodman.
With a desire to bring his unique farm-to-table spa cuisine into peoples’ homes, Royalle started working in catering and private chef services and before long was cooking regularly for private events in such locations as New York City and Palm Beach, Florida.
Royalle focuses on using quality ingredients to create spa-inspired cuisine that is both nutritionally sound and aesthetically pleasing.