Chef Keith Chazin

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Introduction: You can be confident I have the skills and knowledge to flawlessly execute any event! I am at home both planning the most formal and elaborate of dinner parties for VIP guests or cooking a casual family meal of simple, delicious comfort food -- all while accommodating the strictest of dietary requirements. There is no better reward than the gift of seeing people enjoy the food I create, and that is what has sustained my continued love for cooking throughout my 15+ year professional culinary career. Though my formal training has been in contemporary and classical French and Italian cuisine, I am equally comfortable cooking a delicious Cajun, Southeast Asian, Indian, Latin or Middle Eastern feast- while always using the freshest, local, seasonal ingredients.

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Stephanie c.

Jan 10, 2016

Keith was our private chef for many years. In addition to cooking, he did all the shopping, menu planning and cleaning (kitchen and table) for our family (lunch and dinner). His meals were outstanding-very creative, healthy and perfectly presented. At the time, our children were small and sometimes picky. He was very flexible, sometimes making special meals for them in addition to ours. He is very organized, honest, hard working and pleasant to be around. I would recommend him to anyone.

Toni B.

Jan 11, 2016

He has cooked several times for our family and its always fresh, delicious and amazing.

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What is your typical process for working with a new customer?
I like to get as much detail about the clients event as possible; continuously communicating throughout the planning process to ensure their expectations are exceeded and the event goes as smooth as possible!
What education and/or training do you have that relates to your work?
-A.A.S. Culinary Arts- Le Cordon Bleu, Chicago IL -B.A. in Hospitality Business- The School of Hospitality Business, Michigan State University -Apprentices- Michelin Three Star "La Roca de Can Fabes", Sant Celoni, Spain -ServSafe Certified in Food Handling and Sanitation
How did you get started doing this type of work?
I've been interested in food and cooking since I was a young boy- helping my mom and grandma make dinner or just trying to imitate the cooking shows I watched on PBS. I have been cooking professionally since 1998 when I started working at a fine dining restaurant just outside of East Lansing. MI

Chef Keith Chazin

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