FAQs
- How did you get started doing this type of work?
I have been in a professional kitchen since I have been 14 years old. I needed a job, the chef said we do not have a job for you, but you can do everything that everyone else does not want to do. Being that I was 14 and needed money I said, "that sounds great!." Off to the races I was. I worked my way up and was running the kitchen by 17. I worked as the sous chef at a private golf club and then the lead line cook at a 4 diamond resort in my hometown of Petoskey, Michigan. I competed in some culinary competitions and found myself at, The Culinary Institute of America in New York. From there I met my wife, graduated, moved to Texas, got married, opened the Sur La Table cooking school at the Town and Country City Centre, then started my own company. Now, here I am.
- What types of customers have you worked with?
Private tasting dinners are always popular, we always say we bring the restaurant to you. Then education type services like cooking classes, personal bootcamps, and team building. Many people do not think to have a personal cooking class led by a chef. It is like bringing the live food network into your home and the best part is you do not have to clean.
- What advice would you give a customer looking to hire a provider in your area of work?
Give a call to talk with them so you are comfortable working with them. People do not realize that working with a personal chef is more intimate than it seems. They are making your food and are in your household and personal space, you not only need to like the food but gel with the chef as well. It needs to be a good fit on both fronts.