Private Chef & Culinary Event Director
A classically-trained private chef building a practice at the intersection of clinical nutrition, ethical sourcing, and hospitality as ritual. Seven years of receipts. Seattle, August 2026.
I create your favorite comfort meals in an elevated and nourishing way that caters to your health, sourced in the most ethical and local way possible.
Two to three days in-home weekly. Menus engineered around your health goals, family rhythms, and the seasonal markets of the Pacific Northwest. Shopping, mise en place, execution, storage, cleanup. A fridge that rewards you all week.
Intimate dinners designed end-to-end: menu architecture, sourcing, execution, tableside choreography. Table design and venue styling available. The quiet choreography that separates a meal from an event.
Three meals a day for 10–30 guests over multi-day immersive programs. Previously: Costa Rica, Paris, Sayulita, Oaxaca. Menus structured in arc with the retreat itself, nourishment as architecture rather than accessory.
Four years producing multi-day culinary programs under Chef Thomas Owen. Culinary team leadership, logistics, budgeting, vendor and venue relationships. The full machinery behind a beautiful moment.
Culinary leadership for a 3-Michelin-starred chef's private event arm. Four to six high-end programs per year. Scope ranging from five-guest intimate dinners to 350-person festival programs with three meals daily. Team management, budgeting, ingredient sourcing, service execution, table design.
Comprehensive lifestyle and event management for a high-net-worth family. Quarterly multi-day events for 150+ guests. Monthly dinner parties. Experiential programming: Burning Man coordination, private club development, entertainment curation.
Weekly meal prep for repeat clientele. Dinner parties and private events. Retreat chef services for 5–10 day immersive programs. Built ingredient-sourcing relationships with organic farms and specialty purveyors in every market I've worked.
Associate of Applied Science in Culinary Arts. Certified Chef Nutritionist. Classical French with world cuisines specialization. Farm-to-Table® experiential program. ServSafe Manager certified.
Relocating to Seattle in July 2026 and accepting new clients starting August. Best fit: weekly chef placements with health-conscious individuals or families, with occasional retreat or event travel. I work from a long view: long relationships, long menus, long tables.