Meet Our Team - Elite Personal Chefs

Custom Charcuterie Experience

Graze N Gather

Greenville, SC

Founder and Greenville native, Gracen, envisioned a way to transform everyday gatherings into extraordinary experiences. Inspired by the communal joy of sharing good food and the artful display of gourmet treats, Graze N Gather was born. The idea was simple yet ambitious: to offer more than just food, but a complete sensory experience that blends taste, visual aesthetic, and personal connection.

Custom Charcuterie Experience

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Professional Chef

Anna Masteller

Wilmington, NC

Chef Anna, a Carmel-by-the-Sea native, began her career as a celebrity private chef in 2002 while attending culinary school in San Francisco. Her classical training was complemented by in-depth nutritional education at The Esalen Institute and the Hippocrates Health Institute. As a sought-after wellness retreat chef, Chef Anna has traveled extensively across the United States and internationally. She also runs a thriving private chef service in the beach communities surrounding her home base of Wilmington, NC. A true hospitality professional, Chef Anna received a Michelin Key award in 2024 for the boutique hotel she co-owned and operated for seven years. Today, she and her team craft unforgettable custom dining experiences and provide meal prep services, both from their professional kitchen and in the homes of their cherished clients.

Healthy Meal Prep Private Dining High Tea Service with Queen Esther Teas

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Professional Chef

Rachel Tumerman

Chicago, IL

Cutting her teeth at the CCA and in Michelin recognized restaurants like Chez Panisse and Bar Tartine in California, Rachel's cuisine is rooted in seasonality, sustainability, and locality. Since then, she has dedicated her career to traveling and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, Chinese, Japanese, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. For the past 25 years she has worked as an Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, neighborhood eateries, celebrities, high-profile private clientele, and families.

Private In-Home Chef Services Private Dining Events

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Professional Chef

Eli Birnhack

Toms River, NJ

Master Chef

Dinner Parties

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Professional chef

James Bellicchi

My name is James Bellicchi. I am an NYC based chef looking to serve thoughtfully prepared honest food to the local community. I was raised in Boston MA, spending my formative years in the Harvard Square area. I moved to New York City in 1997 after earning an associates degree in Culinary Arts from the New England Culinary Institute in Montpelier,VT. Throughout my career I have worked in some of New York’s finest restaurants (Gramercy Tavern, AZ restaurant, the 21 Club. I recently left my position as executive chef for a large investment bank. Running a large operation dictates that I would mostly direct and rarely get the opportunity to cook. Though I am able to handle the stresses of the job, I look forward to being able to create and execute great food with my own two hands. I love to cook for family and friends, preparing everything from simple outdoor barbeques to multi-course sit down dinners. I am proficient in the cuisines of Italy, Japan, and France but feel comfortable working with unfamiliar recipes and foods. I prefer to cook with local/seasonal products, letting the ingredients speak for themselves, I also see the value in preparing dishes following a recipe as I always find I learn something new in the process. My mother was a well-known macrobiotic chef in the mid 60’s - 80’s. She studied under Michio Kushi (the father of the macrobiotic food movement in the US) and Hiroshi Hayashi (Master Japanese Chef) with whom I worked 10 years later at the age of 15. Working with Chef Hayashi, I was exposed to the simple, clean style of Japanese cuisine, as well proper knife skills, both of which have served me very well throughout my career. I am passionate about serving great food and helping the community around me Best James J. Bellicchi

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Personal Chef

Benjamin Randall

Chicago, IL

An avid professional cook since age 14, Chef Ben has worked in every foodservice venue imaginable, from Mom & Pop Italian to Creole Fine Dining. With experience in butchery, baking and education, Chef Ben can tailor a mealprep, catering or cooking class to your specifications. HIs experience running an all-scratch school foodservice gave him a solid background in allergen and dietary restriction management. Chef Ben cooks daily at home for his wife and two kids, bakes sourdough and roasts his own coffee.

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Professional Chef

Chef Grace

Chicago, IL

Chef Grace, a Food Network champion, brings Michelin-level expertise to intimate, in-home dining. After training at The Culinary Institute of America, Grace built her foundation under Chef Thomas Keller at both Ad Hoc and the three-Michelin-starred French Laundry. Grace is celebrated for refined, seasonal cooking rooted in Midwestern warmth, her culinary perspective is shaped by both her professional pedigree and her personal story. Raised as the youngest of five in a close-knit family, she learned early on that food is a language of connection. Her path began in hospitality—as a server, then as a journalism and food science student, and later at Walt Disney World, where she fell in love with crafting guest experiences. Her curiosity for global flavor traditions led her across Thailand, Sweden, and Italy, including teaching at a cooking school in Umbria, Italy and studying regional techniques that continue to influence her work. In 2020, Grace opened Scratchboard Kitchen, a farm-to-table restaurant in the Chicago suburbs that quickly earned acclaim for its thoughtful seasonal menus and community-driven ethos despite debuting during the pandemic. Grace’s talents have been recognized nationally as well—she is a winner of Food Network’s Chopped, has appeared on Beat Bobby Flay, and received a Best Chef award from the International Fresh Produce Association. Today, Grace works as a chef-entrepreneur, offering bespoke private-chef experiences, weekly meal prep for families, hands-on cooking classes, restaurant consulting, and recipe development for major food brands. Her philosophy—composed, but not complicated—brings world-class technique into warm, memorable, beautifully executed meals designed for any occasion.

Healthy Meal Prep Bespoke Private Events Cooking Classes

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Private Chef

Rick Paniagua

Chicago, IL

Chef Rick Paniagua has over 20 years experience in the culinary industry. To cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, to being the chef for the Chicago Cubs team during their historic 2016 run he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”

Healthy Meal Prep Consultations Brokerage

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Private Dining and Catering Professionals

Nude Dude Food

Chicago, IL

Seth and Ryan of Nude Dude Food exploded onto the culinary scene in 2017. Based out of Chicago, but cooking for clients all over the country and internationally, they prepare intimate multi-course dinners for clients in the privacy of their own homes, as well as create unique food experiences and provide culinary instruction for small to medium sized corporate events. Having a passion for seasonal, locally sourced ingredients, Seth and Ryan create personalized menus for each client, with a focus on real and sustainable food, as well as a focus on anti- inflammatory diets such and other plant based diets. During the pandemic in 2020, Ryan and Seth began developing a sourdough pizza recipe using long fermented local organic grains. In the short time they’ve been in business, the Nude Dude Food chefs have cooked for clients in over eighteen different states in the US, and internationally as well, and have been featured television shows and stations such as Windy City Live, Good Day LA, WGN and more. Providing a unique and personalized private dining experience is at the core of their business, as well as educating clients on the sourcing and eating local food.

Private events corporate catering wedding catering

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Private Chef

Chef Zee

Chicago, IL

Self-taught private chef delivering elevated, thoughtful food with consistency, precision, and genuine care for discerning high-end private clients. My culinary path was shaped through hands-on experience, independent study, and years of refining technique through real world private chef work. Rather than following a traditional restaurant route, I developed my craft by focusing on precision, balance, and the ability to adapt seamlessly to each client’s home, preferences, and lifestyle. My cooking is influenced by Italian and Mediterranean traditions, approached with a modern, refined sensibility that emphasizes clean flavors, seasonal ingredients, and thoughtful presentation. Every menu is custom designed to reflect the client’s tastes and needs, ensuring that each experience feels personal, intentional, and never repetitive. Beyond the food, I place strong emphasis on professionalism, discretion, and organization. I work with clients who value reliability and calm service as much as culinary quality. From planning through execution, my goal is to create a polished, stress-free experience where every detail is anticipated allowing clients to fully relax and enjoy elevated dining in the comfort of their home.

In-Home Private Chef Services Private Dinners Dinner Parties

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Professional Chef

Sebastian White

IL

Sebastian White is a trained psychotherapist and self-taught chef whose early work centered on walking with youth navigating gang involvement, systemic neglect, and the quiet struggle to be seen. After the sudden loss of his aunt, Gwen Barjon, and his father, William White, Jr., Sebastian transformed grief into grounded purpose—founding The Evolved Network, NFP and establishing Evolved Kitchen and Garden, LLC. His culinary voice continues to resonate. In 2024, he was nominated “Chef to Watch” by InsideHook, an honor championed by acclaimed Chef Paul Kahan. He was also featured in Mariano’s Chicago Chefs Cookbook, named a Mariano’s Tastemaker in Chicago Magazine, and recognized by Modern Luxury and CS Magazine as one of the “6 Best Private Chefs in Chicago.” Yet for Sebastian, none of this work is about recognition. It’s about presence — slowing down enough to notice what’s real, what’s hurting, and what’s possible. Food and gardening become ways of meeting young people where they are, inviting them into relationship with their own choices, their own voice, and their own worth. Rooted in existential and phenomenological traditions, Sebastian sees cooking and growing as practices of remembering: that healing begins in being witnessed, and that dignity and care take shape in the small, steady acts of nurturing what is already there

Healthy Meal Prep & Private Events

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Professional Chef

Veronica Blanco

New Jersey

Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!

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Professional Chef

Celeste Rogers

Takoma Park, MD

Chef Celeste was born and raised in Chicago, IL. She first learned the joys of scratch cooking and growing fresh produce from her parents and their many family trips to visit her rural southern roots. She moved up as a lead line cook, pastry chef, and sous chef among many influential mentors in Chicago's best kitchens and Michelin bib-gourmand restaurants. After spending a yearlong stint as a catering and events chef in the music industry, she finds that the generosity and comfort of a family style dining experience is most authentic to her cooking.

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Professional Chef

Michael Trace

Greenville, SC

Born and raised in Evanston, Illinois, Chef Michael Trace began his culinary journey in Chicago as a line cook at The Kerryman. After honing his early skills in one of the city’s most iconic Irish pubs, he relocated to Greenville, South Carolina, where his career flourished. He served as Sous Chef at The Trappe Door before joining Table 301 Restaurant Group, ultimately stepping into the role of Chef de Cuisine at both Soby’s and Jones Oyster Company. Chef Michael’s culinary style is rooted in bold, vibrant flavors. He draws inspiration from Mexican and Latin cuisines and has a deep love for barbecue and meats. Having started his career on the grill, he brings a strong mastery of proteins and a thoughtful, technique-driven approach to every dish he creates. Now venturing into the private chef world, Chef Michael is excited to join EPC and grow his culinary business as a partner within the EPC incubator. He looks forward to bringing his creativity, experience, and passion for hospitality directly into the homes of his clients while helping support and uplift fellow chefs within the cooperative.

Healthy Meal Prep Private Events Chef Trade Show Demonstrator

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Chef de Cuisine

Sam Smithson

Chicago, IL

Chef Sam’s culinary journey began when his family of growers and academics sparked his curiosity about how food is cultivated and why it behaves the way it does. That curiosity grew into a passion for both cooking and food science, eventually leading him to the University of Illinois Urbana–Champaign and into the kitchens of the Boka Restaurant Group, where he trained across eight restaurants over two summers. After earning his degree, he joined the Girl & Goat Group and spent four years working in all four of its locations before moving into Chicago’s independent restaurant scene, contributing to Lao Peng You; Table, Donkey, and Stick; and helping launch the kitchen at 1308 Chicago. In 2019, he founded CultureBox, a fermentation company dedicated to monthly locally sourced subscription boxes, reducing food waste with small and mid-size farmers, and teaching home fermentation practices.

Healthy Meal Prep Private Events Consulting

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Professional Chef

Ryan Gomez

Greenville, SC

Born and raised in Greenville, SC, Ryan Gomez cooks at the crossroads of his Mexican heritage and his South Carolina roots. His food blends bold, soulful flavors with technique and inspiration gathered from working alongside talented chefs, always grounded in fresh ingredients and thoughtful execution. For Ryan, being a chef is about more than what’s on the plate. He’s passionate about creating memorable moments and building real relationships with clients, friends, and local business owners throughout the community. When he’s not in the kitchen, you’ll find him in the gym, traveling, or spending quality time with friends and family. Ryan partners with Elite Personal Chefs because EPC invests back into its chefs and provides the tools, support, and structure they need to thrive, so he can focus on what he does best: cooking incredible food and taking care of people.

Private Dining Events & Catering

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Personal Chef

Alex Saulsberry

Memphis, TN

I started cooking seriously starting around 2019 and in 2024 started to want to turn my passion for cooking into a career. I'd like to create new culinary experiences for guests by providing variety while never comprising quality or flavor.

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Professional Chef

Root to Rise

Greenville, SC

Chefs Ryan Dunn and Jennifer Cimino bring years of fine dining expertise and a shared passion for health-focused cuisine to your table. Chef Ryan honed his culinary skills at Greenville favorites like Urban Wren and the Commerce Club, and now channels his creativity into nutrient-rich, locally sourced meals. Chef Jenn’s background spans luxury hospitality at the Ritz-Carlton Fort Lauderdale to restaurant leadership in Delray Beach and Halls Chophouse Greenville. Together, they craft fresh, chef-driven menus using organic ingredients from local farms. With registered dietitian Brittany Jones, MS, RD, LD they’ve created a unique collaboration that blends culinary excellence with expert nutritional guidance. “Whether you're looking to eat cleaner, save time, or simply enjoy restaurant-quality meals at home, their service makes it effortless. The menus change monthly to keep things interesting, and each meal is fully prepared and delivered fresh—ready to heat and enjoy. It’s a simple, flexible way to nourish yourself with real, flavorful food that fits your lifestyle.”

Healthy Meal Prep & Private Event Chefs

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Chef

Riley O'Dette

Chicago, IL

Chef Riley O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, Riley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.

Private Dining Events Tasting Menus Fine Dining

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Professional Chef

Patrick Ruffolo

I’m Patrick Ruffolo, a chef with over 18 years of experience cooking in restaurants across Chicago, New York City, and the Southeast. My cooking is rooted in seasonal ingredients, careful technique, and the kind of details that come from years in professional kitchens. I’ve worked as a Sous Chef at places like Tortello, Giant, Cherry Circle Room, and Tied House, with a strong background in regional Italian and new American cuisine. I now focus on private chef work, creating thoughtful, restaurant-quality meals tailored to each client and occasion.

Healthy meal prep private event chef in home meals

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Professional Chef/Sommelier

Cardell Brown

Chicago, IL

Chef Dell creates unforgettable dining experiences through bold flavors, inventive techniques, and a deep passion for culinary and beverage artistry. With over a decade of experience spanning Michelin-starred kitchens, Chicago’s top restaurants, musical culinary collaborations and acclaimed breweries, he blends Mexican, Creole, and contemporary influences into every dish. At EPC, Chef Dell combines his heritage and creative vision to craft menus that turn every meal into a memorable culinary journey, bringing people together over food that excites the senses.

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Private Chef

LeAnn Rosado

Chicago, IL

I grew up in Arlington Heights, but have lived in Chicago for over 25 years. I have 25 years experience in the industry. My very first job was as a host, and I continued to work all positions in both the front and back of the house. Giving me a strong understanding of how important great service is is just as important as being able to cook amazing food. I first fell in love with cooking while watching and learning in my mom's kitchen. I trained at the Cooking and hospitality institute of Chicago. I focus on creating personalized menus built for specific dietary needs and personal tastes. I have a lot of experience with Caribbean, Asian, Cajun, Vegetarian/ vegan, gluten and dairy free cooking, while enjoying cooking all types of cuisines. I love exploring new foods and traveling around the world to eat!

Healthy and personalized meal prep/ Private events

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Professional Chef

Michael Izzard

Greenville, SC

Michael Izzard was born in the Philippines and raised in Arizona before spending his early twenties living and traveling between Switzerland and Morocco. He began his professional culinary career in San Francisco, where his cooking style took shape through more than a decade working at the two- and three-Michelin-star level in Northern California. Michael’s cuisine is a distillation of the food he grew up eating, expressed through refined techniques learned in some of the country’s most exacting kitchens. His work balances precision with instinct, tradition with restraint. Now based in Greenville, South Carolina, Michael is the founder of LolaCeli and Muni Muni, two distinct culinary concepts rooted in Filipino identity. LolaCeli is an elevated, multi-course dining experience that showcases his Michelin-trained technique and refined approach to flavor, while Muni Muni is intentionally and unapologetically Filipino. Muni Muni centers around classic ihawan, or Filipino grilled fare, cooked over live coals and inspired by the street-side grills found throughout Southeast Asia.

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Professional Chef

Jonathan Moreira

Chicago, IL

Chef Jonathan brings 18 years of professional cooking experience in restaurants, hotels, and catering companies on both the East Coast and in the Midwest. The youngest of four, born to Italian and Portuguese parents who met working at the Ritz-Carlton Boston, Jonathan grew up in the world of hospitality. His passion for food and cooking was sparked in a high school culinary arts class, and furthermore, on a trip to Le Cordon Bleu in London. Eventually, it led him to Johnson & Wales University, where he studied Food and Beverage Management. In 2016, Jonathan moved to Chicago to help open Duck Duck Goat, where he remained with Chef Stephanie Izard and Boka Restaurant Group for over seven years. After a brief hiatus from restaurant life, he worked with Boka Catering Group and Ambrosia Foods in the summer of '24. Now, he's pursuing a lifelong dream of working for private clients. Ready to showcase his creativity, passion, and versatility in cooking and hospitality, Jonathan is excited to be apart of EPC.

Private Events Corporate Office Catering Meal Prep

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Personal Chef

Chef Oliver

Chicago, IL

With over a decade of refined expertise—honed through self-driven mastery and high-volume restaurant experience—I command the kitchen with precision, creativity, and an innate understanding of ingredients. My culinary journey began at the age of five, when I started baking alongside my mother, where I first discovered the process of transforming simple ingredients into extraordinary creations. Driven by an unwavering passion for the craft, I thrive in the dynamic energy of the kitchen, experimenting, innovating, and perfecting dishes that resonate with both tradition and bold originality. Food is my language, and the plate is my canvas.

Healthy Meal Prep Fine Dining Private Parties and Catering Services Offered

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Professional Chef

Jeremy Loya

Chef Jeremy Loya is a Chicago-based private chef and restaurant consultant with a 15-year culinary career spanning Chicago, Los Angeles, Scottsdale, and Dallas. His work blends professional experience with a modern, intentional approach to food, focusing on clarity of flavor and thoughtful technique.

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Professional Chef

Austyn McGroarty

Greenville, SC

Austyn McGroarty’s cooking career began in 2006, when he first stepped into restaurant kitchens as a teenager working summer jobs in fast food. His passion quickly grew, leading him into full-time prep and line cook roles in casual restaurants before advancing to training under Executive Chefs in some of downtown Greenville’s finest dining establishments. It was there that he built a strong foundation in technique, discipline, and thoughtful cooking. Austyn co-founded Woodside Bistro, a culinary cornerstone that played a key role in the revitalization of Greenville’s historic Woodside Community. His work there reflected a commitment to both craft and community. Today, Austyn is focused on raising his two young sons, balancing school and sports schedules, while also pursuing exciting television opportunities. He recently appeared on Food Network’s Chopped, Season 61, Episode 3, “Name Your Price,” showcasing his creativity and competitive edge on a national stage.

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Professional Chef

Dustin Musgrave

Chicago, IL

Chef Dustin started his career at a young age while growing up in his father’s pizza spots. After working for Chef Michael Symon in Cleveland, he then ventured to Chicago to start his lengthy career at Hogsalt for the openings of Au Cheval, Dillmans, and many more. From growing up making pizzas with his father, to being the Chef De Cuisine of the Alinea Group, Chef Dustin cares about quality ingredients, sustainability and has a passion for creating the best tasting food possible. He has many cuisines under his belt such as French, Middle Eastern, Italian and many more. Chef Dustin has known Chef Austin for almost 15 years now and they finally joined forces to bring you amazing experiences through dinner parties, in-home cooking and private events.

Private Dinners Health-Focused Meal Prep Catered Events

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Professional Chef

Bruno Wu

Sarasota, FL

Chef Bruno Wu was born and raised in São Paulo, Brazil, grew up in Westchester County, NY and attended Muhlenberg College in Allentown, PA before moving to Los Angeles in 2009. He graduated from The International Culinary School at The Art Institute of California, Los Angeles on the President's Honor Roll with an Associate of Science Degree in Culinary Arts. After having worked in various restaurants in the greater Los Angeles area including Bossa Nova, The Katsu-ya Group, Status Kuo and 88 Steak House, Chef Bruno has set out to personalize the restaurant experience and bring it to your home. Since moving to Sarasota, FL in late 2020, Chef Bruno has established himself as one of the highest rated Personal Chefs in the area with a flawless 5-star record on both Yelp and Google. Whether you're celebrating a special occasion or want to have a remarkable night eating in with friends, discover the joy of having a Personal Chef!

Curated Culinary Excellences Private Dining Catering Services

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Professional Chef

Dustin Hogue

Chicago, IL

After serving in the U.S. Army, Dustin spent a decade working into the Chicago health and wellness scene, collaborating with the high end fitness studios and national brands such as lululemon. While the majority of his career has been spent in fitness, the hospitality industry continued to pull Dustin in. In addition to working as a private chef for several high end clients in Chicago, Dustin curates intimate pop up dinning experiences throughout the city. Dustin uses these dinners as an opportunity to bring people together around the table and showcase globally inspired, Prixfixe tasting menus using seasonal and locally sourced ingredients. While his journey in the culinary world has been unconventional, he has built a reputation of deep curiosity while laser-focused on excellence. Dustin provides a vibrant experience, shares his story and background selflessly, and creates memories for a lifetime.

In-Home Personal Chef Services Healthy Meal Prep Private Dining Experiences

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CEO, Founder, Corporate Executive Chef

Chef Austin Yancey, CEC, CCE, PCEC

Upstate, South Carolina

Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Chef Austin grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts.

Private Cooking Classes Sanitation Licensing Restaurant Consulting

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Professional Chef

Jen Anderson

Greenville, SC

Hailing from Greenville, South Carolina, Chef Jen Anderson has built her career in pastry and fine dining, spending more than 13 years working in restaurants before turning her focus toward bringing thoughtful, chef-driven experiences directly into people’s homes. Her cooking is deeply influenced by travel, drawing inspiration from Italian, French, and Scandinavian cuisines. Some of Jen’s most memorable dining experiences continue to shape her approach in the kitchen: fresh oysters enjoyed in Rhode Island, artichokes and cacio e pepe in Rome, and warm croissants from a tucked-away bakery in a Manhattan office building. Her food reflects those moments through simple yet elegant dishes centered on local vegetables, handmade pasta, and really good bread. Jen holds a bachelor’s degree in Art and Interior Design, a background that strongly informs her culinary work as well as her creative pursuits in photography, writing, and graphic design. Her eye for composition and detail carries seamlessly from the plate to the overall dining experience. In addition to her private chef work, Jen is the founder of Supper Club in Greenville, a monthly communal dining experience designed to bring people together around the table. Held on the last Tuesday of each month at participating spaces.

Healthy Meal Prep & Private Event Chefs

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Private Chef

Eric Weiss

Chicago, IL

Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.

Healthy Meal Prep Private Event Chef and Catering

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