About Us
To say we have a passion for food is an understatement! Growing up in Hastings-On-Hudson, we have been involved with food since baking apple pies at sleepovers. In 2008, we realized our respective talents make us a great match to create Bienvenue. We strive to bring new ideas in entertaining for you to enjoy in the comfort of your own home.
Bios
Joanna DeVita Aranda
Joanna DeVita Aranda is an accomplished New York Chef hailing from Hastings-On-Hudson. Growing up in a big, community oriented family Joanna has been surrounded by good food, large events and unmistakable river town spirit from birth.
After graduating from the University of Maryland in 2002, Joanna pursued her dream of becoming a chef by enrolling in the French Culinary Institute in lower Manhattan. During school, Joanna got her start in her hometown at restaurants Blu and 19 Main.
In 2004, Joanna left the States for Australia, where she traveled the East Coast and worked on an organic farm near Byron Bay in New South Wales. When she returned, she began working in Manhattan as a line cook. During that time, she learned vegan and raw cuisine at Counter and cooked using a woodburning oven at August.
Joanna returned overseas in 2007, this time to Spain and Ireland. Joanna worked alongside the executive chef at Hostal de la Plaça, a classic Catalan restaurant outside of Barcelona. She also completed an extended stage in Dublin at restaurant Patrick Guilbaud.
Upon returning to New York, Joanna worked her way up to Excecutive Chef at Spoon, a new American catering company and cafe.
Joanna's food shines! She enjoys nothing more than strolling through farmers' markets and spending time in nature. Her food is a reflection of passionate dedication to technique along with pursuit of the best ingredients available.
After graduating from the University of Maryland in 2002, Joanna pursued her dream of becoming a chef by enrolling in the French Culinary Institute in lower Manhattan. During school, Joanna got her start in her hometown at restaurants Blu and 19 Main.
In 2004, Joanna left the States for Australia, where she traveled the East Coast and worked on an organic farm near Byron Bay in New South Wales. When she returned, she began working in Manhattan as a line cook. During that time, she learned vegan and raw cuisine at Counter and cooked using a woodburning oven at August.
Joanna returned overseas in 2007, this time to Spain and Ireland. Joanna worked alongside the executive chef at Hostal de la Plaça, a classic Catalan restaurant outside of Barcelona. She also completed an extended stage in Dublin at restaurant Patrick Guilbaud.
Upon returning to New York, Joanna worked her way up to Excecutive Chef at Spoon, a new American catering company and cafe.
Joanna's food shines! She enjoys nothing more than strolling through farmers' markets and spending time in nature. Her food is a reflection of passionate dedication to technique along with pursuit of the best ingredients available.
Amanda Paquette Kupillas
Amanda Paquette Kupillas graduated from the University of the Arts in Philadelphia with a BFA in Dance. When injuries interferred with her career plans in dance, Amanda decided to tap into her creative spirit in other ways. Her love of cooking and decorating as a young girl flowed neatly into the opportunity that presented itself in her senior year at University. She was given the opportunity to work alongside an established Philadelphia wedding planner where she was involved with planning and executing high-end events in the city and as a result continued sharpening her skills in this area.
After moving back to New York, Amanda continued to follow her creative spirit by continuing to find areas of work that would enhance and build upon her love for fine food and all that accompanies it. She worked in various high end restaurants in Westchester and and Manhattan, worked in the Wine industry and worked with a small NYC dance company in planning and executing various performance and fund raising events.
Amanda is pleased for the opportunity to partner-up with Joanna. This partnership will bring an exciting new energy, talent and enthusiasm to the region's catering industry, providing their customers with versatile, healthy and visually lovely foods, professionally executed.
After moving back to New York, Amanda continued to follow her creative spirit by continuing to find areas of work that would enhance and build upon her love for fine food and all that accompanies it. She worked in various high end restaurants in Westchester and and Manhattan, worked in the Wine industry and worked with a small NYC dance company in planning and executing various performance and fund raising events.
Amanda is pleased for the opportunity to partner-up with Joanna. This partnership will bring an exciting new energy, talent and enthusiasm to the region's catering industry, providing their customers with versatile, healthy and visually lovely foods, professionally executed.