Private Chef · Culinary Event Director · Seattle, 2026
I make your favorite comfort meals in an elevated and nourishing way, catered to your health desires, sourced in the most ethical and local way possible.
I spent seven years learning from chefs who treated every plate like a conversation. Four of those years were alongside Thomas Owen, whose restaurant Quince in San Francisco holds three Michelin stars. I've cooked for families, for festivals, for retreats in Costa Rica and Paris and Oaxaca, for dinners of five and events of three hundred and fifty. ← the whole range
What I've learned: restrictions aren't limitations, they're the starting point. Someone with an AIP protocol deserves to be excited about dinner, not punished by it. That's the whole practice.
(what you can hire me for)
Two or three days a week in your kitchen. I plan menus around your goals, shop the farmers' markets, prep everything for the week, and leave the kitchen the way I found it. The fridge becomes a little library of things you're actually excited to eat.
Intimate dinners designed as experiences, not meals. Menu, sourcing, execution, service. Table design and venue styling available. The kind of evening where no one reaches for their phone.
Three meals a day for 10-30 guests. I've done this in Costa Rica, Paris, Sayulita, and Oaxaca. Food designed in arc with the program, nourishment as part of the architecture of the retreat itself.
Four years producing multi-day programs under Chef Thomas Owen. Culinary team leadership, logistics, budgets, vendor relationships: the full operational machinery behind a beautiful moment.
how I got here
Chef Thomas Owen / Quince, San Francisco · ★★★
Four years as sous chef and production lead for a three-Michelin-starred chef's private event business. Four to six programs a year, ranging from five-guest dinners to 350-person festivals. Ran kitchens, teams, budgets, and table design.
Johnson Family Estate · Austin, Texas
Comprehensive lifestyle and event management for a high-net-worth family. Quarterly multi-day events for 150+ guests, monthly dinner parties, experiential programming including Burning Man coordination.
Austin · Boulder · Costa Rica · Paris · Oaxaca
Weekly meal prep for repeat clients. Dinner parties, retreats, 5–10 day immersive programs. Relationships with organic farms and specialty purveyors in every market.
Boulder, Colorado
Associate of Applied Science in Culinary Arts. Certified Chef Nutritionist. Classical French with world cuisines specialization. Farm-to-Table® experiential program. ServSafe Manager.
I'm moving to Seattle in July 2026 and taking on new clients starting in August. If you're looking for someone who'll cook like you're family and take your health seriously, say hello.