Chef Natalie

Chef NatalieChef Natalie Hyczko joined The Joyful Elephant in the fall of 2013. 


In 2004, Natalie graduated from the prestigious French Culinary Institute in New York City (now called The International Culinary Center.)  She has been working in restaurant kitchens for more than a decade, starting when she was 17 years’ old.


Natalie has held numerous head chef, sous chef, line cook, and prep cook positions at a variety of Lehigh Valley, PA restaurants.  She was Head Chef at Horns in Bethlehem for their grand opening in 2011.  She also was Chef “Garde Manger” preparing appetizers, soups, and cold dishes at well-known Bolete, a local farm-to-table upscale restaurant.  Recently she was a Line Cook at Blue Sky Café a popular (and very busy) Bethlehem, PA breakfast and lunch eatery.


Natalie has a passion for local sustainable agriculture and, along with her husband Dan, maintains a garden at their home in Macungie, PA.  She strives to live as self-sustaining as possible, not only growing her own food, but also preserving it for consumption through the winter months. She does her own canning, freezing, and dehydrating of vegetables, and makes homemade jams and sauces.


Chef Natalie follows a mostly plant-based diet and is excited to teach others how to make healthy food tasty in their home kitchens.  For The Joyful Elephant she provides recipe development, cooking demonstrations, and in-home chef services.  Natalie delivers a lot of love and attention to the food she makes for Michelle Trent as well as clients of The Joyful Elephant.  She has a peaceful, calm presence that is such a blessing in a hurried fast-paced world.


She’d also like people to know that she is an animal lover and adopter of many unwanted live fuzzy creatures.


Email Michelle if you’d like to know what Natalie can do to help you improve your culinary skills and/or give you a break from cooking.