Thoughtful hospitality.
Delivered.
I’m a Bay Area based private chef and former Chef de Cuisine at Atelier Crenn (three Michelin stars), as well as Bar Crenn and Petit Crenn, with earlier experience at Craigie on Main in Cambridge and kitchens in France and Chicago. That background shaped my standards, discipline, and attention to detail but my focus today is on food meant to be enjoyed every day, not performed.
I provide full-service, off-site private chef cooking for clients who want exceptional food without having to think about it. I plan menus, source ingredients, cook, package, and deliver meals directly to your home or office, building everything around personal preferences, dietary needs, and daily routines.
The food itself is approachable, nourishing, and precise. Rooted in California seasonality and global influence, without fine-dining theatrics. My role is to handle the details quietly and consistently, so clients can rely on their meals being done properly and spend their time focused on what matters most.
