The Art of Haute Cuisine like the works of Fine Art in the homes of the wealthy evolves; it reflects the image of society of the time. This is especially true where one must accommodate todays stressful and sedentary habits, in short, modern food must be lighter and healthier than before. "Cooking methods must adapt to the changing requirement and life styles of the epoch." Says, Chef Eric Di Domenico.

As a classically trained Chef Di Domenico, has the confidence of a gastronome, with cutting-edge creativity. He says, "Appetizers like Arugula and Artichoke Salad with Shaved Parmesan and Lemon-Olive Oil Vinaigrette, Cold Tomato Soup with Basil and Onion Flatbread, or Roasted Fresh Figs with Proscuitto and Goat Cheese consistently please. As a main course, I like Grilled John Dory, Zucchini and Tomato Gratin or Baked Whole Dorade in Salt Crust served with Vegetable Pistou. Of course, Roasted Rack of Lamb with Dried Apricot and Wild Spices is aromatic and appealing."

Private chef Eric Di Domenico, a Provensaux of Arles, France is represented by Martino Chef's International, one of the leading culinary placement agency on the East Coast. "More and more affluent Americans are looking for strategies to live a healthier lifestyle Chef's International and the Chefs we represent are dedicated to help our clients navigate the complicated and sometimes contractural tenets of the nutritionists. Our philosophy is grounded on the empirical as in Mediterranean diet which is now universally adopted by all health experts - like his Tuna with Aioli." Chef Di Domenico background is substantial he was formerly Executive Chef at La Caravelle, where he ameliorated his culinary skills. He also worked at La Grenouille in New York and Taillevent in Paris. Earlier, Di Domenico earned his culinary distinction at the Hotel School of the Chamber of Commerce and Industry of Avignon.

Martino says, "Many of my clients prefer organic, light fare to look and feel better. Others are on strict diets due to diabetes, diverticulosis, high cholesterol, and a myriad of food allergies. They value the private chef who is able to find flavorful alternatives to suit their needs, and they are ready to pay for it. Many chefs I represent earn over $80,000.00-some in the six-figures. Some even manage the household.