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.
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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.
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.
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.
My passion for food and my love for human interaction.
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.
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.
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?