Personal/Private Chef/Instructor
About
I am a restaurant owner and have cooked professionally as a chef in over 500 private residences in many different capacities in many states and countries. I have personally cooked for three U.S. Presidents in private homes as well as countless other dignitaries. I am now a non-managing owner of a multi-million dollar 15,000 square foot restaurant in Petaluma, CA. I love all type of food I specialize in specializing. I embrace and am truly facinated by all types of cuisines and dietary restrictions.
I have been instructing/training cooks in almost every aspect of the food and beverage industry for over 25 years. Cooking for friends and family is my true passion in life. I have hands on experience and a true understanding in almost every type of cuisine. I have done everything from being the executive chef in a four-star Japanese restaurant to managing food concessions and all special events/parties at Sonoma Raceway for Nascar. I can teach you how to shop, grow vegetables , entertain guests, and much more than just cooking. I am an experienced party planner with over 25 years of professional hands on experience. I am a 25 year San Francisco’s resident/home owner with 4 healthy eating children. My kids ask for salad instead of french fries when we go out for burgers and it blows peoples minds! Mine too! My Mother is a French Native so I grew up and embraced fine food culture. I have cooked in private homes for Steve Jobs, Alice Waters, and many more. I was an on-site chef for one of the best catering companies in the nation for over seven years. I love teaching my passion and am a very eazy going guy. I am very comfortable in peoples homes and have only EXCELLENT references. My favorite thing in life is feeding friends and family.
Highlights
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Telephone interview. Call me and we can discuss your personal goals. You can text/email if that is what you prefer. I am an eazy going guy personable guy. I can help you work out your goals with just one simple phone call.
What education and/or training do you have that relates to your work?
This might sound a bit pretentious but I honestly know how to cook almost everything. I am 47 years old and I started cooking in a four-star hotel when I was 15 years old as a line cook at the Sonoma Mission Inn in the wine country. I was doing cooking classes at the age of 18 for groups of 20 plus people. I can write recipes like Stephan Curry can win championships. I have done lots of teambuilding classes for techies and we all had a blast everytime. I don't need expensive ingredients to make a fantastic meal and I can teach you how. I love diet restrictions. Vegan diets are very fun for me as I love to grow vegetables and like to cook food that tastes like what it is. Gluten-free should not be torture nor should any other special needs diet.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I can work with whatever you have in mind. I love large group lessons as much as one-on-one. The more the merrier. Bring all your foodie friends and we will have a blast and enjoy learning and cooking together as a group. My minimum depends on how far away you live from San Francisco 94122. Standard rates start at $75 per hour not including travel time. I charge standard rates driving out of San Francisco County limits @ 53.5 cents per mile both ways.
How did you get started teaching?
My passion for food and my love for human interaction.
What types of students have you worked with?
-Millionaires
-Billionaires
-Housewives
-Professionals
-Kids
-Staffing Agencies
-Caterers
-Bar/Restaurant owners
Describe a recent event you are fond of.
A fund raiser I did in the wine country that earned a lot of money for a great cause. It was a served sit-down dinner that consisted of
Chilled Pea soup with Maine Lobster, cuccumber, and fresh mint
Scottish Salmon wrapped in potato crust
Braised Sonoma lamb shanks
I did a cooking demo for the passed appetizers. Shrimp scampi three different ways and a banannas foster demo for dessert - per request.
Everybody had a blast and I was offered a job at the winery! We raised a lot of money for our cause. This was in conjunction with Justin Sienna High School and Bolt Staffing Service.
What advice would you give a student looking to hire a teacher in your area of expertise?
Relax and lets have fun learning how to cook. I have a lot of experience and I love what you want to learn so lets get busy taking the mystery out of cooking together. I will see your strenghts and weaknesses and we will work on them together.
What questions should students think through before talking to teachers about their needs?
Where have you worked?
Do you respect food restrictions or is it a problem?
Do you understand a balanced diet? If so, explain.
What is gluten?