private chef · event director · retreat host · possibility enthusiast
“I create your favorite comfort meals in an elevated and nourishing way, catered to your health, sourced as ethically and locally as possible.”
For seven years I've been building a practice at the intersection of classical French technique, nutrition science, and the kind of long-table hospitality that makes people forget their phones.
My work has taken me from the 350-person festival kitchens I ran under Chef Thomas Owen at Quince to the intimate five-guest dinners I still love best, from Costa Rican retreats and Parisian salons to the beach houses of Oaxaca where I live now. Through all of it, the same question: how do we make food that heals and delights in equal measure?
I'm a Certified Chef Nutritionist. I know my way around AIP, keto, vegan, paleo, Whole30, and every allergy on your list - and I treat restrictions as the starting point for something generous, not a subtraction from something good. You should be excited about what's on your plate. That's the whole thing.
Two to three days a week in your kitchen. Menus built around your health goals, shopping done at the best markets, everything prepped and stored so your week feels like a gift. I leave the kitchen the way I found it.
Five to thirty guests. I design the menu, source the ingredients, run the kitchen, and choreograph the service. Table design and venue styling available. The kind of dinner where nobody checks their phone and everyone stays late.
Three meals a day, three to ten days, built in arc with your program. I've done this for retreats in Costa Rica, Paris, Sayulita, and Oaxaca - groups of ten to thirty, all kinds of dietary maps, always a table people look forward to.
Four years running multi-day culinary programs for Chef Thomas Owen. Team leadership, logistics, budgets, vendor relationships - the whole operational side. From five-guest intimate dinners to 350-person festivals.
Gluten-free · dairy-free · vegan · vegetarian · paleo · keto · AIP · Whole30 · allergies · autoimmune protocols - and none of it treated as a limitation.
Chef Thomas Owen · Quince, San Francisco ★★★
Four years of culinary leadership for a three-Michelin-starred chef's private event business. Four to six high-end programs each year. Events ranged from intimate five-guest dinners to 350-person festivals with three meals daily. I ran kitchens, teams, budgets, service, and table design.
Johnson Family Estate · Austin, TX
Comprehensive lifestyle and event management for a high-net-worth family. Quarterly multi-day events for 150+ guests. Monthly dinner parties for 20+. Experiential programming including Burning Man coordination and private club development.
Austin · Boulder · Costa Rica · Paris · Sayulita · Oaxaca
Weekly meal prep for repeat clientele. Dinner parties. Retreat chef services for 5–10 day immersive programs. Deep relationships with organic farms and specialty purveyors in every market I've worked in.
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.
Every plate. Every table. Every moment worth capturing.
I'm relocating to Seattle in July 2026 and taking new clients in August. If you're looking for someone who cooks like family and takes your health seriously, say hi. I'd love to meet you.