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Chef Kai

Professional Chef

Madison, WI

Also serves: Chicago, IL • Milwaukee, WI • Green Lake, WI • Lake Geneva, WI

13 Years Fine Dining

Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 13 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”

Healthy Meal Prep Private Events Private Cooking Classes Restaurant Consulting Education

Professional Background

Studied at Le Cordon Bleu Chicago
13 Years Fine Dining
Classic French with Japanese Fusion, global Fusion/Historical Methods and heavily focused on true farm to table with extensive relationships with Midwest farmers.
2015 Peoples Choice Award (Salsa Bar/Grille)- Port Douglas Australia.
2015 Best Caterer Award in Queensland Australia (Salsa Bar/Grille)
2015 Douglas Business Award(Salsa Bar/Grille)- Port Douglas Australia.
2015 Best Restaurant in Far North Queensland Award( Salsa Bar/Grille)- Port Douglas Australia
2017 Peoples Choice Award (Aliment)- San Francisco California
2017 Michelin Guide Recommended ( Aliment) San Francisco California
2017 San Francisco Eaters Award ( Villon) San Francisco California
2018 Michelin Guide Recommended (Villon) San Francisco California
2019 Michelin Guide Recommended(Villon) San Francisco California
2021-23 P.O.W.E.R Professional Organization of Women of Excellence Recognized (Honors)
Servsafe Sanitation License
Certified Food Manager
Certificate of Culinary Arts/Le Cordon Bleu-Classic French
Former apprentice- Master Chef Goran Zonai- Port Douglas Australia
Executive Chef- Aliment San Francisco California
Lead Chef Proper Hotel- Jason Franey/Mikey Adams (Michelin) San Francisco California
Wine Apprentice-Jerome Cherry Fogcrest Vineyard Sonoma California 2019
Saison-2018 Michelin 3 San Francisco California
Lead Chef Estrellon- Tory Miller (James Beard)
Chef/Partner Elite Personal Chefs
Seasonal/Special Event Menu Development- Red Sushi, Madison WI 2022
Consultant Lead Concept Developer for Fitzy's Cafe-2023/24 White Fish Bay, Wisconsin
Coddiwomple Coffee- Owner/chef 2024
Midwest Outdoors TV Show- featured with Forest Feeding Families 2024
Midwest Outdoors Tv Show- featured with Forest Feeding Families 2025
Royal Guernsey Creamery- Butter Sponsor 2025-present
Scandinavian American Club Board Member- 2026-present

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Brand Concepts

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Also serves: Chicago, IL • Milwaukee, WI • Green Lake, WI • Lake Geneva, WI

Fun Facts

Meet Chef Kai

Where are you from?
Belvidere, IL and spending summers in Lake Mills, WI
What's your favorite restaurant?
The Little Larder ( Port Douglas, Australia)
What's your favorite thing to cook for yourself?
Braised Beef Cheeks with roasted root vegetables and demi glace.
Why did you want to be a chef?
Becoming a chef for me was more about the science, coming from the medical field into the culinary world, gastronomy struck my interest the most. The creative side of being a chef also allows me to express my passions and community by bringing people together around a meal, highlighting the importance of Midwest farmers.
If you're not in the kitchen - what are some of your hobbies & interests?
I love to be outdoors, hiking, foraging, boating, kayaking and fishing. I have a passion for travel and exploring different cultures and learning about history.
Why do you enjoy working for Elite Personal Chefs?
Working for EPC allows freedom to express through different culinary visions, growing a unique industry that allows professionals to grow and achieve goals that are not possible working in a restaurant. The fact that it is a chef owned company, puts all of us in the driver seat of how successful we want to be and be a part of this culinary revolution.
What do you love about the Private Chef Lifestyle?
The freedom, creativity and wide range of individuals we get to meet each week is really astounding. It is rewarding to be a part of a families/individual big day or event, being a part of their celebration makes this line of work unique in so many ways. On the other hand, helping individuals with weekly meal prep is also rewarding, knowing we are providing a high level service that is entrusted to help fuel a family or individual in their daily busy lives.

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