C.E.O. Chef Service

Introduction: Whether you're looking to be healthier, want to make family dinner feasible midweek, or just prefer eating to cooking, this is the solution for you. We chat on what foods you enjoy and how you like to eat. Lots of garlic? No mushrooms? Do you want dessert? You choose your menu and we arrange a cook date. I show up with the groceries and get to work. When you get home there's a week's worth of home cooked meals in the fridge (or freezer). There's instructions on how to reheat. The kitchen is clean and you remember you have a bottle of Syrah that will go great with the Lamb & Apricot Tagine with CousCous. I also develop menus for private dinner parties and provide catering for corporate events Here's the answer to the first question everyone asks: I learned to cook because I LOVE to eat. I was lucky enough to grow up in a house where family dinner was every night. I was trained to be a voracious eater. My mother was an adventurous cook and my father was fine with it, as long as we told him it was just chicken. Privately trained, I started working in restaurants at 16 and made my way through the kitchen to Head Chef at the age of 20. I started taking on private clients in 2007, professionals who wanted a home cooked meal over curbside pick up and busy families who wanted to make sure that the kids were getting enough vegetables. Cocktail parties and elaborate, multicourse themed dinners came shortly after. I spent many years working for a premiere catering firm cooking for weddings and large scale corporate events. Ultimately I decided to go back to the dinner table. That's where all the fun is. Cooking is where my creativity lies. Some people write music. Some people take amazing photos. I can make you a meal so delicious you'll be unashamed to reach for that third helping, just to figure out what the secret ingredient is.