Rhadia Hursey

Rhadia Hursey


Rhadia Hursey is a full-time private chef for high-end clients in Manhattan and the Hamptons. Working in multi-million dollar city apartments or magnificent seaside estates, Rhadia cooks in magazine worthy dream kitchens equipped with top-of-the-line gourmet appliances, cookware and furnishings.

With an astounding monthly grocery budget of $20,000, she plans countless lavish beachside parties and casual family-style dinners. Gluten-free, sugar-free, Keto, vegan, and anti-inflammatory are diets that Chef Rhadia has mastered to satisfy her clientele’s dietary restrictions. Fish tacos, no sugar added date granola, and classic roasted chicken have all become healthy, low-calorie weekly favorites. But often she’s asked to prepared splurge dishes like Rhadia’s famous homemade truffle ravioli, red wine braised short ribs with parmesan polenta and seared ribeye steak with potatoes gratin.


Treated like a celeb herself, Rhadia isn’t working alone in the private kitchens of the rich and famous. She’s given a staff of four housekeepers to serve meals and cleanup afterwards to enable her to focus on her chef duties, as well as managing the kitchens.

When not cooking, Chef Rhadia is busy developing star-studded recipes everyone can prepare at home like Buffalo Chicken Meatballs Stuffed with Blue Cheese Mousse, Jerk Chicken with Pineapple Salsa and her Aunt Dorothy’s Famous Salmon Cakes. She has also become quite public, appearing on-camera from her private kitchen doing YouTube cooking tutorials. Rhadia can also be see on the long running lifestyle talk show Better Connecticut.

Chef Rhadia’s recipes have been featured in The East Hampton Press and 27East.com.

Her love for cooking began as a child in Champaign, Illinois. Rhadia learned everything from her grandmother, aunts and neighbors. When she moved to California after her mother joined the Navy, Rhadia craved the food her grandmother would make and started cooking for her mom and siblings. Her frequent travels to the Caribbean and Europe have shaped her culinary identity.

This former insurance agent turned professional chef, has earned degrees from the University of Maryland and The Center for Culinary Education at Chattahoochee Technical College.

Rhadia is the President of the New York Women’s Culinary Alliance.