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‍Private Chef

Chef Tae is a skilled culinary professional with experience at Michelin-starred restaurants in New York City. From 2020 to 2021, he was a Sous Chef at the three-Michelin-starred Chef’s Table at Brooklyn Fare, collaborating on dishes, managing vendor relations, and maintaining exceptional service standards. Before that, he worked at Jeju Noodle Bar, a one-Michelin-starred establishment, where he handled high-guest expectations with pleasure.

Chef Kim began his culinary journey at Auburn University, gaining experience across various stations and executing private dinners and large-scale catering events. His expertise in Italian cuisine was further refined at Ma Fia’s in Alabama and Floataway Cafe - Star Provisions in Atlanta, where he led pasta production and event planning.

Private Chef specializing in Mediterranean cuisine with over 15 years of experience across luxury hospitality, private estates, and yachts. His culinary journey began in Santorini, where he built a strong foundation in traditional Mediterranean cooking, later evolving into a refined, modern approach.

He provides bespoke dining and catering services in Palm Beach and the Hamptons, serving celebrities, politicians, and international clients. His menus are seasonal, personalized, and tailored to diverse dietary lifestyles including organic, gluten-free, vegan, vegetarian, and Paleo, combining elegance, precision, and warm hospitality.

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New York–based chef with an extensive Michelin-starred background, specializing in refined tasting menus and omakase-style dining. He trained in acclaimed kitchens including Atelier Crenn, Quince, Lazy Bear, and Ai Fiori, developing strong expertise in precision, seasonality, and narrative-driven culinary experiences.

He later served as Chef de Cuisine at Sierra Mar at Post Ranch Inn, leading multi-course tasting menus focused on balance, pacing, and flavor progression. In addition, he has worked as a private chef for UHNW clients across New York, the Hamptons, and Connecticut, delivering bespoke, high-end dining experiences.

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Miami-based sushi chef specializing in high-end private dining and omakase experiences. With extensive experience in elite kitchens, he is known for precise technique, traditional Japanese methods, and a focus on premium seafood and perfectly balanced flavors.

He provides in-home sushi dinners, corporate events, and special occasions across South Florida, delivering refined, interactive dining experiences. His approach emphasizes craftsmanship, freshness, and hospitality, creating restaurant-quality omakase in intimate settings.

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Private Chef specializing in rustic Mediterranean cuisine, blending traditional techniques with seasonal, nutrient-dense ingredients sourced from Southern California. His cooking philosophy emphasizes simplicity, locality, and soulful, ingredient-driven dishes rooted in natural expression.

Originally from New York, he began his professional culinary career in Los Angeles in 2006, gaining experience in high-standard kitchen environments focused on precision, quality, and sourcing. Today, he delivers tailored private dining experiences that reflect both refined technique and a deep respect for seasonal ingredients.

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hef de Cuisine of Events at Quince in San Francisco, specializing in refined, seasonal farm-to-table cuisine and bespoke event dining. With nearly two decades of experience, he curates menus that highlight local farms, sustainability, and ingredient-driven excellence.

His background includes roles at acclaimed restaurants such as La Folie and Aziza, where he developed expertise in modern French and Moroccan techniques, as well as Sous Chef at Gitane. He later rose through the ranks at Quince, building deep experience in high-end kitchen operations and event-focused fine dining.

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Classically trained chef and culinary consultant with extensive experience across New York and Texas, specializing in restaurant transformation and multi-unit culinary leadership. A graduate of the French Culinary Institute, he refined his technique in France and Greece before working in renowned kitchens such as Bar Boulud and The Russian Tea Room.

He has led culinary operations and innovation for brands including Pizza Loves Emily/Emmy Squared, Le District, and Motorino Restaurant Group, focusing on menu development, cost control, and scalable growth. In Texas, he played a key role in shaping concepts like Emmaline, TenTen, and Neptune Sushi. A Chopped finalist and Tastemaker Award nominee, he combines Michelin-level technique with approachable, creative dining.

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Classically trained chef with over 15 years of international experience across Michelin-starred restaurants and high-end private dining. He trained in world-renowned kitchens including Noma in Copenhagen, Restaurant Story in London, and République in Los Angeles, building a strong foundation in modern, ingredient-driven cuisine.

He later led culinary teams at The Pig and Butcher and Kopapa in London, specializing in whole-animal butchery and menu innovation. In Los Angeles, he served as Executive Chef and consultant for Superba Food + Bread, opening its Hollywood location and driving creative, seasonal concepts through evolving dining landscapes.

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Chef with a strong foundation in modern American and regional cuisine, beginning his career in Boston at The Haven and Ten Tables. He rose to prominence as Executive Sous Chef at Cochon in New Orleans, a James Beard Award–winning restaurant, and later worked at Zahav in Philadelphia, contributing to its acclaimed Israeli small plates program.

Currently serving as Executive Chef and consultant for multiple restaurants in Philadelphia, he focuses on locally sourced, seasonal menus that blend French bistro tradition with modern, creative techniques. His work reflects a balance of regional authenticity and contemporary culinary innovation.

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Renowned French chef known for his creative, modern approach to refined cuisine. He gained national recognition after competing on Top Chef France 2015, where his signature dish “Œuf de façon thaïe” was celebrated as one of the show’s best egg-based creations.

He later served as Executive Chef at La Table du Kube in Paris, designing seasonal tasting menus that blend traditional French ingredients with contemporary techniques. His experience also includes high-profile work at the Festival de Cannes with L.A Beach. Since 2017, he has worked as a Private Chef, delivering bespoke fine dining experiences rooted in French culinary tradition.

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Chef and restaurateur with extensive experience in Corsican-Mediterranean cuisine and large-scale hospitality operations. He began his culinary ventures in 2012 with the opening of Brasserie le QG, followed by multiple successful restaurants in Porto-Vecchio, including Marina di Fiori, Le Bistro, Crêperie de Ketty, and Table de Marina, overseeing operations of over 1,000 seats and large hospitality teams.

He later expanded internationally to Miami, bringing his refined Corsican-Mediterranean cuisine to a broader audience while maintaining strong ties between Corsica and the United States. His work focuses on authentic Mediterranean flavors, scalable restaurant concepts, and hospitality-driven dining experiences.

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Head Chef at TenTen in Austin, Texas, with over four years of leadership experience guiding the restaurant’s culinary direction. Known for his calm, consistent leadership style, he focuses on maintaining quality, creativity, and cohesion across the kitchen.

Previously worked in both culinary and management roles within the Austin dining scene, including serving as General Manager at Doc’s Fish Camp. His cooking philosophy emphasizes seasonality, local sourcing, and a balance between comfort-driven dishes and creative, unexpected flavors.

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Chef with over 15 years of fine dining experience and Michelin-starred training across world-renowned kitchens, including Eleven Madison Park, Saison, and Coi. He developed a refined, ingredient-driven culinary style rooted in precision, seasonality, and modern technique.

He later served as Executive Chef and Partner at Pitchfork Pretty in Austin, earning national recognition including a StarChefs Rising Star Chef Award in 2017. He is currently the founder of Rogue Radish in Austin, a concept focused on simple, seasonal, and thoughtful cuisine.

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Chef with extensive Michelin-starred experience across California’s most acclaimed fine dining restaurants, including The French Laundry, Benu, Manresa, Atelier Crenn, Saison, and Michael Mina. He progressed through senior kitchen roles, building deep expertise in precision-driven, multi-Michelin-level culinary environments.

He later served as Chef de Cuisine at Cavallo Point Hotel and worked as a consultant for Manhattan Beach Country Club and Bay Club Inc. He is currently a Private Chef in San Francisco, creating seasonal, bespoke menus that translate Michelin-level technique into intimate in-home dining experiences.

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Michelin-starred chef with over 20 years of experience across French, Japanese, Italian, and Spanish cuisines. He first gained major recognition as the Founder and Executive Chef of Bonsoirée in Chicago, earning Michelin stars in 2011 and 2012 along with accolades from Food & Wine, Travel + Leisure, and the James Beard Foundation.

He later created Furious Spoon, a celebrated Chicago ramen concept recognized as Best Ramen Restaurant in 2015 and nominated for a Jean Banchet Award. In addition to restaurant work, he has extensive experience as a Private Chef for ultra-high-net-worth clients across Jupiter Island, Los Angeles, and Chicago, specializing in bespoke luxury dining experiences.

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Chef Kazuhito, hailing from Miyazaki, Japan, brings over 15 years of refined sushi craftsmanship to his role as executive chef at Namo, a cozy omakase sushi bar nestled in Dallas’s West Village—where guests enjoy intimate, high-top seating around the sushi bar. Beyond the restaurant’s regular service, the chef collaborates with other top-tier sushi artisans, such as Kazu Suzuki from Michelin-starred Icca in New York City, co-hosting special multi-course omakase events that showcase combined creativity and evolving edomae techniques. He’s also participated in curated dinners at venues like Hiden and regional galleries, further demonstrating the versatility and prestige of his culinary artistry

Culinary Institute of America graduate with a strong specialization in Italian cuisine, developed through a focus on seasonal, fresh ingredients and classical training. He deepened this expertise through a three-month stage in Bari, Southern Italy, immersing himself in regional cooking traditions.

Back in the United States, he refined his fine dining technique over four years at Michelin-starred restaurants Marea (2 Michelin stars) and Gabriel Kreuther (2 Michelin stars), strengthening his precision, discipline, and modern Italian-inspired culinary style.

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Chef with experience in world-class Nordic and luxury ranch dining, including Alchemist in Copenhagen and Executive Sous Chef at Brush Creek Ranch in Wyoming. He specializes in farm-to-table cuisine using hyper-local ingredients such as greenhouse produce, house-made cheeses, distilled spirits, and ranch-raised Wagyu beef.

He has also led high-profile culinary activations, including a Ryder Cup event in Long Island with Gradito, earning recognition for refined dishes such as his signature short ribs. In addition, he engages guests through interactive culinary experiences like pasta making, butchery, grilling, and healthy cooking classes.

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Filipino-American chef from Queens, NY with over 10 years of experience in Michelin-starred fine dining across New York and the South of France. She has trained and worked in acclaimed restaurants including Eleven Madison Park (3 Michelin stars), Auberge La Fenière (1 Michelin star), L’Abeille (1 Michelin star), and Oxalis (1 Michelin star).

Her background reflects strong expertise in modern fine dining, seasonal ingredient-driven cuisine, and high-precision kitchen environments shaped by world-class culinary standards.

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Private Chef with over 10 years of experience in Michelin-starred kitchens across the U.S. and Europe. He has worked in acclaimed establishments including Blue Hill at Stone Barns (2 Michelin stars), Comice and Pages in Paris (1 Michelin star each), De Vitrine / In De Wulf in Belgium, and Schloss Schauenstein (3 Michelin stars) in Switzerland.

Since 2021, he has served as a Private Chef for an ultra-high-net-worth family in Scarsdale, New York, managing full kitchen operations including menu design, sourcing, and bespoke fine dining experiences tailored to client preferences.

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Chef Janel is a traveling culinary architect based in Dallas, Texas. Her focus is on bringing fresh and healthy cuisine inspired by her multicultural upbringing to the metroplex and beyond. By combining her extensive knowledge in biochemistry with long-cherished family recipes and a passion for cohesive flavors that enhance nutritional value, she has become an expert. Serving diverse palates, allergies, and health concerns, she can construct savory cuisines like none other.

Rising culinary professional trained at the Institute of Culinary Education in Los Angeles, with experience in some of the most prestigious fine dining kitchens in California. She has worked at Addison, Southern California’s first three-Michelin-starred restaurant, and SingleThread in Healdsburg, developing strong expertise in refined, precision-driven cuisine.

Her skill set includes meticulous mise en place, seafood fabrication, and elevated plating across multiple kitchen stations. With a background that blends culinary arts and business awareness, she brings structure, creativity, and consistency to high-performance fine dining environments.

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Executive Chef with a background in Michelin-starred kitchens across the U.S. and Europe, trained at the Culinary Institute of America and further developed through international stages including The Clove Club in London. He built a strong foundation in elite fine dining through roles at Angler in San Francisco and over three years at Thomas Keller’s three-Michelin-starred The French Laundry.

In 2023, he joined Georgie in Dallas as Executive Sous Chef and quickly rose to Executive Chef, leading the restaurant to major recognition including D Magazine’s Top 100 and a Michelin Guide “Recommended” status. He was also named a James Beard Award finalist for Emerging Chef in 2025, known for his technical precision, rapid menu evolution, and high-performance kitchen leadership.

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Seasoned Private Chef with over 20 years of experience in luxury dining and high-end hospitality across the U.S. and Europe. A Culinary Institute of America graduate, he refined his fine dining expertise at Eleven Madison Park as Executive Sous Chef and further expanded his career in luxury yachts and private estates.

He specializes in bespoke in-home dining experiences for UHNW families, focusing on seasonal, sustainable, and health-conscious cuisine. His approach blends refined technique with personalized hospitality and cultural sensitivity, delivering elevated and tailored culinary experiences.

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Chef Shawn is a Cleveland-born culinary professional with over 20 years of experience across some of the world’s most acclaimed fine dining kitchens. He trained at The French Laundry, Saison, Atelier Crenn, and Alinea, building a strong foundation in modern gastronomy and precision-driven cooking.

After his Michelin-level training, he worked as a private chef for high-profile clients, including NBA star Draymond Green. In 2024, he returned to the culinary spotlight with Tartufino, a pop-up at Birba wine bar in San Francisco, blending fine dining technique with playful, nostalgic flavors.

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Sous Chef at the two-Michelin-starred Californios in San Francisco, with a strong background in fine dining, seasonal programming, and high-end hospitality operations. He contributes to kitchen leadership and special culinary events, including curated guest chef series such as “Best Chefs of Mexico.”

Previously worked at Michelin-starred Beckon in Denver and led seasonal dining experiences at Wild Rye Co. in Montana. He also has experience as a private chef for luxury retreats in Alaska and Colorado, combining fine dining precision with remote and experiential hospitality.

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Chef Franco is a Venezuela-born sushi chef and culinary experience designer based in Chicago, specializing in high-end, bespoke omakase dining. Mentored under Hiroyuki Takeuchi, he combines deep Japanese culinary discipline with Nikkei-inspired fusion and French fine-dining techniques to create immersive, theatrical sushi experiences.

After refining his craft across three countries, he established his base in Chicago, where he focuses on intimate luxury dining experiences delivered in private homes, yachts, and private jets. His approach emphasizes precision, storytelling, and sensory balance, turning each omakase into a curated culinary journey.

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Chef with international fine dining experience spanning the UK and the United States, specializing in modern British cuisine with a strong focus on seasonal, ingredient-driven cooking. He began his career at Rick Stein’s Seafood Restaurant and further refined his craft at the Michelin-starred NO6 under Paul Ainsworth, developing a deep foundation in Cornish produce and contemporary British techniques.

He later moved to California, working as Sous Chef at Thomas Keller’s Bouchon in Beverly Hills and earning recognition in the Ment’or BKB Young Chef Competition. He went on to lead the kitchen at Alameda Supper Club in Los Angeles, collaborating with chefs like Chris Bianco and the Tartine Group to blend British culinary roots with seasonal Californian influences.

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Los Angeles–based culinary professional with eight years of Michelin-star fine dining experience, specializing in refined technique and seasonal, sustainable cuisine. He trained in gastropubs and winery kitchens in Temecula before joining Thomas Keller’s team at Bouchon Bistro and later advancing to The French Laundry, a three-Michelin-starred institution.

Following his Michelin training, he transitioned into food design work alongside celebrity chef Curtis Stone, applying his fine-dining background to innovative, ingredient-driven culinary development. His work reflects precision, creativity, and a strong focus on sustainability.

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Chef with over 20 years of experience in world-class fine dining and luxury private dining. Early in his career, he trained at some of the most influential restaurants in the world, including Noma, Mugaritz, Oud Sluis, and El Celler de Can Roca, building a strong foundation in modern culinary innovation and seasonal cuisine.

In the U.S., he served as Chef de Cuisine at The Willows Inn and contributed to multiple James Beard Award-winning achievements, followed by key roles at Blue Hill at Stone Barns, Flora Farms, and Butterfield at Hasbrouck House. For the past five years, he has specialized in high-end private dining for UHNW clients, celebrities, and corporate events across NYC, the Hudson Valley, and the Hamptons.

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Chef de Cuisine based in New York City with over a decade of experience in Michelin-level and high-end fine dining kitchens across Chicago and NYC. He currently leads kitchen operations at L’Abeille à Côté, focusing on precision, consistency, and elevated modern dining execution.

His background includes Chef de Cuisine experience at the three-Michelin-starred Alinea, where he trained staff, maintained rigorous kitchen standards, and contributed to world-class culinary execution. He has also worked at Ever, Crown Shy, and The Bazaar by José Andrés at The Ritz-Carlton NoMad, developing expertise in menu innovation, team leadership, and high-pressure kitchen operations.

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Chicago-based Private Chef and culinary entrepreneur with over 20 years of experience, specializing in high-end private dining and seasonal, ingredient-driven cuisine. He has trained and worked alongside world-renowned chefs including Gale Gand, Rick Tramonto, Charlie Trotter, Grant Achatz, and Gordon Ramsay, building a strong foundation in modern fine dining.

For the past decade, he has focused on private chef and catering services across Chicago’s North Shore, earning exceptional client feedback for refined execution, thoughtful sourcing, and standout dishes such as gnocchi. His cooking style emphasizes simplicity, quality produce, and Mediterranean influences, delivered with polished presentation and seamless service.

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Executive Chef with international Michelin-starred experience across New York, Paris, London, and Europe, known for leading sustainability-driven and high-end dining concepts. He most recently led One White Street and Rigor Hill Market in NYC, transforming them into acclaimed, ingredient-focused restaurants with a strong emphasis on seasonality and sustainability.

His career includes Executive Chef at Frenchie in Paris and London, where he earned a Michelin star and authored the award-winning cookbook Frenchie, as well as experience at Eleven Madison Park, The NoMad, Noma, and Oud Sluis. He is recognized for combining global fine dining expertise with innovative, hands-on leadership.

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Chef Alex is currently a talented Philly-based professional. He played a key role in several company rebrands, revamping internal systems, modernizing menus using Apic Base, and implementing a HACCP plan to enhance quality and consistency.

Earlier in his career, he helped launch the acclaimed  MUSE in Delaware, and trained at world-renowned restaurants including Mugaritz and Martín Berasategui in Spain. His background also includes formative roles at iconic Philadelphia establishments such as Lacroix, Morimoto, and Le Bec-Fin.

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Seasoned Private Chef with over 17 years of experience specializing in Mediterranean, French, Italian, Greek, and Albanian cuisine, alongside vegan and wellness-focused dining. A graduate of the Culinary Institute of Master Chef in Greece, he has developed a refined approach that blends traditional culinary heritage with modern, health-conscious techniques.

He has served high-profile clients including the Prime Minister of Albania and elite families in Palm Beach and Southampton. Known for his expertise in menu development, food styling, and dietary consulting, he creates visually refined and nutritionally balanced dishes that combine authenticity with innovation.

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Corporate R&D Chef based in New York, specializing in developing and launching innovative restaurant concepts such as Bad Roman and Twin Tails. She has extensive fine dining experience, having worked in leading NYC kitchens including Olmsted, NoMad, and Gramercy Tavern, progressing through key culinary leadership roles.

In addition to restaurant development, she has worked as a private chef for ultra-high-net-worth clients in Southampton, creating health-conscious, seasonal menus for both intimate dining and large-scale gatherings. Her expertise blends creativity, operational execution, and modern culinary innovation.

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Chef Jimmy is a Colombian-born culinary professional whose career spans Michelin-starred kitchens, high-end private dining, and global cuisine. Trained at Gato Dumas in Colombia and further certified in Canada and Spain, he honed his technique at elite restaurants like Michael Mina (1 Michelin Star) in San Francisco and El Celler de Can Roca (3 Michelin Stars) in Spain. With a strong foundation in classic French and international cuisines, Jimmy has developed a refined, ingredient-driven style rooted in precision and creativity.

Private Chef specializing in ultra-high-net-worth clients, with a global culinary background spanning Michelin-starred kitchens across Europe, Asia, and the U.S. Experienced in leading top-tier restaurants including Café Boulud, The Clocktower, and DBGB, with a strong focus on refined technique and seasonal, ingredient-driven cuisine.

Currently based in Washington, DC, he creates personalized, health-focused dining experiences rooted in farm-to-table principles. As a certified PN1 nutrition coach, he combines culinary expertise with nutrition science to design tailored meal plans aligned with client wellness goals.

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Executive Chef and General Manager with a background rooted in Korean and Japanese family culinary traditions in NYC. He built his professional foundation at Michelin-starred Atomix as Chef de Partie, and strengthened operational leadership through roles at Levain Bakery and Hana Makgeolli.

Further trained at Alain Ducasse in Paris, he developed a refined approach to technique, seasonality, and global culinary integration. Now leading Flik Hospitality Group, he specializes in progressive American cuisine that blends international influences while maintaining cultural authenticity.

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Chef Tae is a highly accomplished chef with over 16 years of international experience, known for leading award-winning kitchens and high-profile restaurant transformations. He served as Executive Chef at Momofuku CCDC in Washington, D.C., where he led a major rebrand and earned critical acclaim including a 3-star Washington Post review and national recognition.

His career includes key roles such as Chef de Cuisine at The Progress in San Francisco, contributing to a Michelin Star in its first year, as well as Executive Chef at Demi, Sous Chef at Michelin-starred PUBLIC in New York, and Head of Culinary at Foxtrot Markets. He is currently focused on his creative project, GGoma Supper Club, showcasing his innovative culinary direction.

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Chef Ben is a seasoned culinary professional who has led both acclaimed restaurant openings and international fine dining operations. He served as Chef of AMA SHELTER in West Hollywood and was part of the opening team for Konbi LA, a restaurant recognized by Bon Appétit and Food & Wine as one of the best new restaurants in 2019.

His career includes senior roles at Nobu, where he worked as Executive Chef in Moscow and Sous Chef in New York, managing large-scale kitchen operations and developing sushi omakase tasting menus. He has also held leadership positions at Junoon NYC, Christophe Harbour in the Caribbean, and worked as a private chef for high-profile clients, bringing a global and refined culinary perspective.

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Culinary Director and Executive Chef with extensive experience leading wine-focused hospitality groups, most recently overseeing menus for The Good King Tavern, Superfolie, and La Caveau. Known for creating ingredient-driven, seasonal menus that complement curated wine programs and elevate refined yet approachable dining experiences.

Throughout his career, he has worked in multiple James Beard Foundation-awarded restaurants, refining his skills in high-level culinary execution, menu development, and kitchen leadership. His approach combines technical precision with bold, balanced flavors designed to enhance hospitality-driven dining environments.

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Private Chef for exclusive clients in Washington, D.C., with a strong background in Michelin-level kitchens and high-end restaurant leadership. Experienced in executive roles including Executive Chef at Clarity and BARCA Pier & Wine Bar, with a focus on SOP development, menu design, and operational excellence.

Previously held key positions such as Chef de Cuisine at Waypoint and Sous Chef / Head of R&D at Gravitas, specializing in tasting menus, fermentation, preservation programs, and large-scale fine dining execution. Early career includes leadership roles at Del Mar by Fabio Trabocchi and Two Sisters Catering, emphasizing cost control, event execution, and culinary innovation.

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Before his freelance career, Chef Berk worked as Sous Chef at The Mark Restaurant by Jean-Georges and The Plaza Hotel, overseeing inventory, menu development, and large culinary teams. He also served as Chef de Partie at The French Laundry, contributing to three-Michelin-star dining and refining expertise in high-level kitchen execution and Alsatian-inspired cuisine.

Originally from Turkey, he brings a strong foundation in traditional Turkish flavors, elevated with Michelin-level technique and presentation, blending heritage with fine dining precision.

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World-class Private Chef with over 20 years of experience across Michelin-starred kitchens, luxury yachts, and private estates. Specializes in creating innovative, high-end dining experiences that blend global cuisines including Mediterranean, French, Italian, Asian, and modern Californian, with expertise in dietary-specific menus such as vegan, gluten-free, and kosher.

Educated at Le Cordon Bleu Florence and Gambero Rosso Rome, with a strong background in fine dining, pastry arts, restaurant management, and sommelier studies. Has served UHNW families, celebrities, and royalty, as well as worked as head chef on luxury yachts across the Caribbean and Mediterranean, delivering Michelin-level menus, wine pairings, and large-scale catering.

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Senior Executive Chef specializing in Japanese cuisine and sushi, with over 20 years of culinary experience. Currently leading kitchen operations at KUSAKABE in San Francisco, he oversees menu development, staff training, ingredient quality, and maintains high standards of authentic Japanese dining.

Previously served as a private residence chef for Japanese diplomats, including consuls and ambassadors in San Francisco, Geneva, and Mongolia, preparing refined menus for both intimate events and large-scale receptions of up to 300 guests. He began his career in Tokyo and Shizuoka, mastering traditional techniques such as sashimi, kaiseki, tofu, and chanko-nabe, shaping his deep expertise in Japanese culinary tradition.

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Private Chef specializing in elite athlete nutrition, creating customized, nutrient-dense meal plans designed to optimize performance, health, and recovery. Experienced working with high-profile NBA players such as Kevin Durant and Jayson Tatum, focusing on high-performance dietary needs and personalized culinary solutions.

Started his culinary career in high-pressure fine dining environments, including roles as a sous chef at respected restaurants like Superba AOC and working alongside Chef Charlie Parker in the Los Angeles dining scene. This background strengthened his expertise in ingredient quality, precision, and professional kitchen execution, which he now applies in private chef services.

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Chef Andy is a seasoned culinary leader currently serving as Culinary Director at bāo • logy in Philadelphia, where he has shaped the restaurant’s creative direction since 2017. His career includes key roles such as Executive Chef at Coeur and Chef de Cuisine at The Farm And Fisherman, where he focused on farm-to-table cuisine.

He also trained in renowned kitchens including Boulud Sud and DBGB, and most recently expanded his expertise at Bar Boulud. His background reflects a strong blend of leadership, seasonal cooking, and refined culinary technique.

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Chef Shaun is an Italian-born chef who developed his passion for pasta from a young age, inspired by his grandmother. He has trained in elite kitchens including Eleven Madison Park and Bouley, building a strong foundation in fine dining and refined technique.

His career spans leadership roles as an Executive Chef and consultant, blending Mediterranean roots with Japanese influences. Known for creating unique, flavor-driven menus, he delivers elevated dining experiences shaped by both tradition and innovation.

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Chef Angus is a Certified Executive Chef with a strong foundation from the Culinary Institute of America and extensive experience at The French Laundry. His global career spans unique experiences from working with luxury clients and music tours to culinary research in Japan and competing in the Bocuse d’Or American Finals.

He has held high-level roles including Executive Chef at The Farm at Brush Creek Ranch, where he developed innovative programs such as farm-raised Wagyu. Known for his precision and global perspective, he delivers refined, ingredient-driven cuisine across both private and luxury dining settings.

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Chef Anthony has been in the restaurant industry since childhood, gaining early experience at his parents' Chinese fast-food restaurant. He attended the Culinary Institute of America in Hyde Park, New York. Following his externship at The French Laundry and Bouchon Bistro he gained an opportunity to work as a chef de partie at Per Se in New York.

After relocating to San Francisco, Anthony joined Michael Mina as a sous chef for two years. Chef Anthony also specializes in catering private parties in various venues throughout the Bay Area.

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Chef Daniel is a Michelin-trained chef with a strong European background, having developed his craft in Belgium before leading as Executive Chef in Japan. His experience blends classical French techniques with a modern, seasonal approach influenced by California cuisine.

He has held key roles such as Chef de Cuisine at Merchant Roots and Executive Sous Chef at Claws of Mantis, while also contributing as a culinary educator and consultant. His work reflects a balance of creativity, technique, and strategic culinary development.

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Chef Joshua is a highly experienced culinary professional with over 25 years in the industry, currently serving as Culinary Director for a prominent restaurant group. His career includes leadership roles such as Executive Chef at Mahanakhon Bangkok SkyBar, where he delivered high-level fine dining experiences.

He has also worked as a private chef and trained in elite kitchens including Eleven Madison Park, Aska, and Betony. His background reflects strong expertise in kitchen leadership, quality control, and delivering exceptional guest experiences.

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Chef Palmer began his culinary career at a young age, gaining hands-on experience in the restaurant industry, including six years at Pub & Kitchen and serving as Executive Chef at the Diving Horse. He later expanded into catering, managing events of various scales and building strong operational expertise.

With a Master’s degree in Food Sovereignty from the University of Gastronomic Science, he now works as a food consultant, combining practical kitchen experience with a deeper understanding of sustainable food systems and culinary strategy.

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Chef Ryan is a seasoned chef with a strong presence in Philadelphia’s culinary scene, leading Southwark for nearly a decade while managing menu development, staff training, and in-house charcuterie programs. He also contributed as Sous Chef at Ambra, where he helped craft refined multi-course tasting menus and elevate guest dining experiences.

With a foundation built across numerous respected kitchens, he brings versatility across all stations and excels in high-volume service. His career reflects consistency, leadership, and a deep understanding of both classic and modern kitchen operations.

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Chef Pierre is an accomplished chef with extensive experience in world-class kitchens, currently serving as Chef de Cuisine at FREVO under Executive Chef Franco Sampogna. His career spans top establishments in Paris, including L’Ecrin at Hôtel de Crillon and Alain Ducasse au Meurice, where he refined his expertise in high-level French cuisine.

With a strong foundation built through leading roles and apprenticeships across France and internationally, he brings precision, discipline, and creativity to modern fine dining. His journey reflects deep experience in Michelin-level kitchens and a commitment to culinary excellence.

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Amira is a highly skilled private chef and menu consultant with over a decade of experience across restaurant and private kitchen settings. Having trained under renowned chef Daniel Boulud, she developed a versatile culinary style spanning Middle Eastern, Modern American, Italian, and plant-based cuisine.

She is also the founder of Soda Club, a vegan wine bar recognized by the Michelin Guide, and has played key roles in restaurant openings, team leadership, and menu curation. Known for her creativity and attention to detail, she delivers elevated private dining and curated culinary experiences.

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Chef Rob is a culinary professional focused on ingredient-driven cuisine, with a strong foundation built at Chez Panisse, where he developed classical French and Italian techniques. He later honed his skills at AL’s Place and Momofuku Ko, contributing to high-level kitchen operations and innovative dining concepts.

As a Sous Chef and leader in tasting menu experiences, he has played key roles in menu development and private dining events, including at Blanca in Brooklyn. His work reflects a commitment to creativity, precision, and refined multi-course dining experiences.

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Chef Mario is a highly experienced chef with over 15 years in top-tier kitchens, including The French Laundry, Masa, and Quince. His background reflects strong fine dining expertise and a commitment to culinary precision.

In addition to his kitchen experience, he is a certified Integrative Nutrition Health Coach and Level One Sommelier. As a private chef and nutrition coach, he creates personalized meals that balance performance, health, and flavor for high-profile clients.

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Chef Ardit is a seasoned chef and nutrition expert with over 15 years of experience, specializing in Mediterranean cuisine. His culinary journey began at a young age, training with top chefs across Greece and Europe, where he developed a strong foundation in both traditional and modern cooking techniques.

Currently serving as Head Chef at Steele Meals, he focuses on creating flavorful, balanced dishes that promote healthy living. His approach combines culinary excellence with nutrition, ensuring every meal is both delicious and beneficial for well-being.

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Rene is a seasoned hospitality professional with over 24 years of experience across some of the world’s most acclaimed restaurants, including Noma, Eleven Madison Park, El Celler de Can Roca, The French Laundry, and Alinea. His global experience spans both fine dining and casual concepts, shaping a deep understanding of world-class service and operations.

Known for his leadership and strong interpersonal skills, he creates high-performing, inspiring environments centered around hospitality excellence. His career reflects a passion for food, service, and delivering exceptional dining experiences at the highest level.

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Bio:
Chef Evan is a refined sushi chef with a strong foundation in Japanese cuisine, having trained at Brushstroke, the Tribeca restaurant by David Bouley in collaboration with the Tsuji Culinary Institute. His style blends omakase and kaiseki, delivering multi-course tasting experiences with precision and creativity.

His global culinary journey includes training at Alinea and roles such as Sous Chef at the Hawaii Food and Wine Festival, along with experience in Australia. These influences shape his innovative yet tradition-rooted approach to modern Japanese dining.

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Chef Luisa is a highly skilled private chef trained at the Institute of Culinary Education, with experience in world-class kitchens such as The French Laundry and Per Se. Her background reflects strong foundations in fine dining and high-level culinary execution.

Currently serving as a private chef for a prominent family, she specializes in creating personalized menus and managing dining experiences for both daily meals and special events. Her work emphasizes premium ingredients, attention to detail, and adaptability to diverse dietary needs.

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Chef Neal is a seasoned chef whose culinary journey spans top restaurants in the US and abroad, eventually leading him to helm a prestigious establishment in the US Virgin Islands. His early passion for cooking evolved into a distinguished career marked by adaptability and consistent excellence.

For over two decades, he has worked as a private yacht chef, serving ultra-high-net-worth clients, celebrities, and royalty worldwide. Known for his versatility and discretion, he delivers high-quality, personalized dining experiences tailored to a wide range of needs.

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Chef Steve is a classically trained chef with a strong foundation in French cuisine, having trained in top kitchens in France under renowned chefs. He later became a Chef/Owner of acclaimed French restaurants in Baltimore, demonstrating both culinary excellence and leadership.

With extensive experience as a private chef across cities like Los Angeles, New York, and the Hamptons, he combines traditional French techniques with a touch of Japanese influence. His work reflects versatility across both restaurant and private dining settings.

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Chef Alison is a Michelin-trained chef from Australia with experience in world-renowned kitchens such as The French Laundry, Bouchon, and Providence. She later served as Executive Chef at Ysabel and Laurel Hardware, where she developed a refined approach to New American cuisine focused on technique and seasonal ingredients.

Now leading Alison Trent Events, she specializes in private dining and curated culinary experiences, combining sustainability, clean cooking, and a personalized approach to create memorable, client-focused events.

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Chef Eric is a seasoned private chef with over a decade of experience, based in Los Angeles and Aspen. A graduate of the Culinary Institute of America, he previously served as a Corporate Chef for renowned brands and Michelin-starred establishments, building a strong foundation in high-level culinary standards.

Known for his versatility, he crafts dishes across various cuisines while delivering exceptional service for private events. He excels in menu creation, ingredient sourcing, and accommodating dietary needs, ensuring every dish meets both quality and client preferences.

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Chef Phillip is a seasoned private chef with over two decades of experience across global culinary hubs, including New York, Los Angeles, and Cap d’Antibes. He trained in renowned kitchens such as Alain Ducasse at The Essex House, WD~50, and Uchi, later serving as Executive Chef at top venues like Café Cluny and The Milling Room.

Known for crafting bespoke dining experiences for ultra-high-net-worth clients, he combines refined technique with creative flair. Beyond the kitchen, he also works as a consultant, specializing in menu development, kitchen design, and staff training for leading establishments.

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Chef Sakari is a Michelin-starred chef who trained in elite kitchens such as Marea and Eleven Madison Park, later earning his own star at Ukiyo. His journey from humble beginnings to top-tier kitchens reflects strong dedication, discipline, and refined culinary skill.

He gained broader recognition after placing second on Chopped and continues to push creative boundaries through his concept Noble Promise. His work blends technique, innovation, and storytelling to create unique dining experiences.

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Chef Cameron is a Le Cordon Bleu–trained private chef with extensive experience serving ultra-high-net-worth clients, managing daily meals and large-scale events with precision and attention to detail. His work reflects a strong commitment to consistency, quality, and refined dining experiences.

He has trained and worked in top-tier kitchens including Per Se, Jean-Georges, and Patina, where he developed expertise in seafood and high-end cuisine. His background as a traveling private chef further strengthens his adaptability across diverse culinary settings.

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Chef Daniel grew up in Etters, PA, where he developed a fascination for growing, harvesting, gardening, etc. What started as a hobby eventually turned into a culinary philosophy — a serious commitment to local and sustainable produce — after graduating from the CIA.

After culinary school, he launched his professional career in New York City at Daniel Boulud’s Daniel before returning to his home state in 2010, where he worked out of some of Philly’s most legendary kitchens, Vetri, Osteria, Le Bec Fin, Little Fish and Lacroix among them.

has several years of experience working within a home and has glowing references.

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Chef Duncan is a classically trained Michelin-starred chef with over two decades of experience in elite kitchens such as Per Se, Blue Hill at Stone Barns, and Alain Ducasse at The Essex House. He specializes in clean, Mediterranean-inspired cuisine and has worked across high-end settings including superyachts, private dining, and large-scale events worldwide.

Chef Vitor Mendes is a Brazilian-born chef who began his culinary journey in the United States at a young age, quickly rising from dishwasher to professionally trained cook at the Institute of Culinary Education. He refined his skills in top-tier kitchens such as The Modern and Chef’s Table at Brooklyn Fare, later becoming Sous Chef at The Fulton under the Jean-Georges.

After returning to Brazil, he explored regional cuisine and native ingredients across the Amazon and countryside, shaping a unique culinary identity rooted in Brazilian biodiversity. Now, he creates immersive dining experiences through pop-ups and private dinners in New York City, blending Michelin-level technique with Brazilian and Amazonian flavors.

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Chef Jonathan is a seasoned culinary artist with over a decade of experience, specializing in Japanese cuisine and Edomae-style sushi. He refined his skills through roles at Restaurant Ukiyo, Yui Edomae Sushi, and Kabuto, mastering both traditional techniques and modern innovation. Known for crafting refined, sensory-driven dishes, he brings precision, creativity, and a deep respect for culinary tradition to every plate.

Neil's talent as a chef quickly caught the attention of top restaurants throughout the country, including Per Se in New York City. Neil spent three years working under the renowned Chef Thomas Keller, honing his skills and mastering the art of fine dining.

After his time at Per Se, Neil embarked on a journey that took him across the globe to some of the world's most renowned kitchens. He spent time at Australia's Royal Mail Hotel and Quay Restaurant in Sydney, learning new techniques and gaining invaluable experience.

In 2014, Neil arrived at Quince, one of San Francisco's top-rated restaurants. As a key team member, he played a critical role in helping the restaurant achieve its coveted three-star rating from the Michelin Guide. Today, Neil continues to innovate and push the boundaries of fine dining, bringing his passion and expertise to everything he does.

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Chef Nicholas is a Michelin-trained chef with experience in elite kitchens such as Günter Seeger NY and Noma, where he developed his expertise in Nordic-inspired cuisine, seasonal ingredients, and modern techniques. His global culinary journey has shaped a refined style focused on balance, flavor, and precision.

He is passionate about sustainable, farm-to-table cooking, using fresh local ingredients to create healthy, thoughtfully crafted dishes. Beyond the kitchen, Chef Nicholas shares his knowledge through teaching and recipe development, including collaborations with Forbes, inspiring others through his creativity and dedication to the culinary arts.

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