“Every dish taught me how to listen. Every idea taught me how to lead.”
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I’m Pasha Knafo, a Michelin-trained chef and culinary consultant focused on the intersection of luxury, precision, and global flavor.
My technical foundation was shaped at the Ritz Paris, where I trained in classical French Brigade service and the art of detail. That standard continued during my time at Aman New York, where I crafted bespoke dining experiences for high-profile clientele in one of the world’s most exclusive hospitality environments.
Today, I apply that expertise as a consultant to restaurants across Pennsylvania’s Lehigh Valley—streamlining operations, refining menus, and driving measurable growth.
My newest venture is personal: Elixir, a restaurant inspired by my travels and lifelong love of citrus. I’m currently based in Europe, exploring regional palettes and techniques that will shape Elixir’s concept—a dining experience designed to transport. Along the way, I share select discoveries through intimate pop-up events.
“A quiet luxury of flavor and space.”
This section gathers the questions guests ask most often about Elixir, our cuisine, our atmosphere, and the experience we create. It’s designed to offer quick clarity, helping visitors understand what defines our company, how we source ingredients, and what to expect when they dine with us.
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Elixir is a contemporary Mediterranean restaurant where craftsmanship, atmosphere, and emotion converge. Rooted in the traditions of Europe and the sun‑lit coasts of the Mediterranean, the restaurant celebrates purity of flavor, seasonal ingredients, and the quiet luxury of thoughtful design.
Every element, light, scent, texture, and sound is curated to create a space that feels both elevated and deeply human. The menu reflects a balance of refinement and warmth: citrus‑driven dishes, modern interpretations of regional classics, and pastry work shaped by precision and artistry. Ingredients are sourced from small producers, coastal markets, and agricultural estates, with a particular reverence for the culinary heritage of Europe and Azerbaijan.
Elixir is not defined by formality but by intention. Guests are welcomed into an environment that feels open, calm, and sensory-rich, where hospitality is personal, and the experience unfolds with grace. It is a place for those who appreciate detail, narrative, and the beauty of simplicity executed at the highest level.
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What is your culinary background?
I’ve trained and worked across luxury hospitality, fine dining, and contemporary pastry, developing a foundation rooted in precision, discipline, and modern technique. My experience spans the Ritz Paris, Aman New York, and leadership roles in independent restaurants.
Where have you worked professionally?
My career includes positions at the Ritz Paris (Garde Manger), Aman New York’s Arva restaurant (Commis Chef), Cornerstone (Sous Chef), Café 23 (Executive Chef), amongst many others. These environments shaped my approach to refinement, structure, and guest‑centered hospitality.
Do you have formal culinary training?
Yes. I hold a Diploma in Culinary Arts from École Ritz Escoffier, Advanced Pastry Training from The Pastry Academy by Amaury Guichon, and a Certificate in Food & Beverage Management from Cornell University.
What cuisines or styles do you specialize in?
My work is grounded in Mediterranean and European traditions, with a strong emphasis on citrus, clean flavors, and contemporary pastry. I focus on balance, structure, and sensory intention, bringing together technique and art.
Do you have experience in pastry as well as savory cooking?
Absolutely. My pastry foundation is central to my creative identity. I’ve trained extensively in chocolate work, laminated doughs, plated desserts, and entremets. I integrate these principles into my broader culinary concepts and menu development.
Do you develop menus or consult for restaurants?
Yes. I collaborate with restaurants and hospitality teams on menu design, seasonal development, and creative direction. My background in both savory and pastry allows me to build cohesive, intentional menus from start to finish.
Do you work with international ingredients or sourcing?
I do. My culinary research includes time spent in Azerbaijan, Greece, Switzerland, France, and Italy, sourcing regional ingredients and studying local food traditions. These experiences influence my flavor palette and the authenticity of my sourcing.
How does your experience influence your private chef work?
My fine‑dining background shapes every detail from menu structure to plating to service flow. Whether cooking in a private home or leading a team, I bring the same level of refinement, organization, and intention.
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FAQ
Who do you cook for?
I work with a wide range of clients, including private households, restaurants, event planners, and local vendors. My work spans intimate in‑home dining, restaurant collaborations, and curated culinary experiences.
Do you offer private chef services in clients’ homes?
Yes. I create personalized menus and cook directly in private homes for dinners, celebrations, weekly support, and special occasions. These experiences are tailored to each client’s tastes and dietary needs.
Do you supply restaurants or cafés?
I collaborate with select restaurants and hospitality partners, providing pastries, breads, specialty items, or seasonal menu components. I also support teams with consulting, menu development, and creative direction.
Do you handle private events or catering?
Yes. I work with event planners, designers, and hosts to create bespoke menus for weddings, corporate gatherings, brand activations, and luxury private events. Every menu is crafted specifically for the occasion.
Do you participate in local vendor markets?
I partner with local growers, artisans, and markets to showcase pastries, breads, and seasonal creations. These collaborations highlight high‑quality ingredients and support community‑driven food culture.
Do you work with local farmers or producers?
Absolutely. I source ingredients from trusted farmers, growers, and small producers—locally and internationally—to ensure authenticity, freshness, and depth of flavor in every dish.
Do you collaborate with other creatives?
Yes. I often work with photographers, designers, hospitality teams, and fellow chefs on pop‑ups, tasting events, and concept development. Collaboration is a core part of my creative process.
