Meet Our Team - Elite Personal Chefs

The first Contractor-Owned company built for Contractors, by Contractors

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Chefs Service Team Members Beverage Professionals Photographers Musicians DJs Event Planners Dietitians & Nutritionists Health Coaches Personal Trainers Beauty Brand Concepts Live Kitchens Restaurants Catering

Michael Keith

Professional Chef

Michael Keith

Naples, FL

Originally from Michigan, Michael has called Naples, Florida home for the past eight years. He began his culinary career in Naples, honing his craft in resort and hotel kitchens as well as yacht clubs throughout the area. He specializes in European and Gulf Coast cuisine, blending refined technique with bright, coastal flavors. With his personal chef services, Michael brings a pop up restaurant experience right into your home, delivering a polished, restaurant quality flow from start to finish. He loves developing unique dishes, experimenting with new flavor combinations, and pushing culinary boundaries while tailoring every menu to the occasion and your preferences.

Private Dining & Events Healthy Meal Prep

Dustin Hogue

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

Jen Anderson

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

Chef Zee

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 +5 more

Dan Abramowitz

Professional Chef

Dan Abramowitz

Evanston, IL

Daniel Abramowitz is a dynamic personal chef with over 13 years of culinary experience, specializing in in-home meals, private dinners, and elevated meal prep. His background spans respected kitchens in Chicago, New Orleans, and New York City, including Adalina, Mano a Mano, Commons Club at the Virgin Hotel, Saba, Bywater American Bistro, Pizzeria Portofino, RPM Italian, and NOHO Hospitality. Known for polished execution and calm leadership, Daniel creates personalized menus that balance refined technique with bold, approachable flavor. He has independently executed wine dinners and private events, collaborated on menu development and specials, and built strong vendor relationships to support consistent quality. Daniel also believes food is a form of legacy and storytelling. He has helped recreate and preserve cherished family recipes, including work on a Holocaust survivor family recipe book, honoring culinary heritage while bringing it to life for today’s table.

Healthy Meal Prep Private Dining Experiences In-Home Private Chef Service

Alejandro Garcia Candelas

Private Sushi Chef

Alejandro Garcia Candelas

Marietta, GA

Alex Candelas began his journey into Japanese gastronomy over 20 years ago, drawn to the artful balance of centuries-old traditions and the profound cultural connections created through food. His passion for Japanese cuisine blossomed into a desire to share these experiences in a more personal and intimate setting—where every moment and flavor can be fully appreciated. And so, HomemakaseATL was born. “Food is more than just a meal—it’s an expression of love, a gateway to culture, and a bond that brings people closer. Growing up, cooking was always about family and home, about building memories and sharing affection. The food my mother made wasn’t extraordinary in technique, but it brought me immense joy as a child. As a chef, I aim to bring that same kind of love into your home through my craft. That’s the heart of HomemakaseATL.” Alex now lives in North Atlanta with his wife, Irina, and their two children.

In-Home Omakase & Sushi Party Experiences

Dan Warren

Professional Chef

Dan Warren

Originally from Toccoa, Georgia, Chef Dan Warren has cultivated a diverse culinary background across the southern United States over the last twelve years. Now residing in Chicago, Dan has a deep appreciation for Southern cuisine, a passion that blossomed from his early days in Tennessee and further developed through his experiences in various esteemed BBQ joints and fine dining settings. His culinary path began in a local diner, where he first learned the fundamentals of cooking. Throughout his career, Dan has embraced opportunities to expand his skills in wood fire cooking, butchery, and sausage making. The shift to baking during the pandemic allowed him to explore a new culinary area, where he developed a solid foundation in sourdough at Flat and Point. His time at Mindy’s Bakery was an opportunity to blend his bread baking skills with his savory expertise, further refining his ability to create balanced and flavorful dishes. Outside the kitchen, Dan is an avid Dungeons & Dragons enthusiast and enjoys immersing himself in audiobooks and the tranquility of nature hikes. At Elite Personal Chefs, he values the transparent relationship between his efforts and rewards, which contrasts with his past experiences in the culinary field. The private chef lifestyle appeals to Dan particularly for the direct interaction with clients and the flexibility it offers, allowing him to personally connect with those he serves while navigating his own career path. Chef Dan Warren continues to embrace each opportunity to learn and share his culinary passion, delivering unique and heartfelt dishes to all who dine at his table.

Healthy Meal Prep In-Home Chef Services Private Parties

Melissa Eastman

Professional Chef

Melissa Eastman

Los Angeles, CA

Born and raised in the Southern Midwest, I grew up with a true farm-to-table lifestyle—fresh produce straight from the garden, clean well water, farm-fresh milk, and eggs collected daily from our hens. My grandparents also had a peach and apple orchard, which added to my appreciation for seasonal abundance and the beauty of simple, honest ingredients. My journey took me far beyond the farm. As a NYC fashion model, I was exposed to worldly cuisines through city living and travels across Europe, broadening my palate and sparking my passion for culinary artistry. After years working front of house, I transitioned into the kitchen, honing my skills with top catering companies. I then attended culinary school at ACE- Academy of Culinary Education under Chef Cecilia de Castro. With this next level skill and hard work, I eventually became a private chef to the rich and famous. Today, I bring together my roots and experiences, blending a healthy Los Angeles style of cooking with global inspiration. I’m not only a chef, but also a proud mother of two and a lover of all fur babies.

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Neo Ramirez

Professional Chef

Neo Ramirez

Chicago, IL

Your favorite restaurant could never. Chef Neo Ramirez brings the chef’s table directly to you, where every dish earns its own spotlight. With over ten years of professional kitchen experience, he specializes in elevated private dining experiences and fully customized meal prep programs designed around his clients’ tastes and lifestyles. Neo trained and worked under respected chefs including Paul Virant, Spencer Blake, and Vinny Gerace, shaping a cooking style that is technique-driven, seasonal, and deeply focused on bold, thoughtful flavor. His approach is meticulous yet creative, blending restaurant-level execution with the warmth and personalization of in-home dining. Every menu is intentional, every detail matters, and every experience delivers the quality, care, and precision you’d expect from a top restaurant, without ever leaving home.

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Riley O'Dette

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 +2 more

Bill Mann

Professional Chef

Bill Mann

Raleigh/Durham, Holly Springs, & Eastern, North Carolina

Dynamic Executive Chef with over 35 years of experience in casual fine dining, food service management, and restaurant consulting. Proven ability to lead high-performing kitchen teams, optimize operations, and elevate culinary experiences. Adept at menu development, cost control strategies, and kitchen layout design. Passionate about integrating seasonal ingredients and global flavors into innovative menus while upholding the highest standards of quality, safety, and sanitation. Skilled in purveyor and client relations, team training, and streamlining kitchen efficiencies to enhance profitability without compromising excellence. Dedicated to mentoring future chefs and crafting memorable dining experiences.

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Rick Paniagua

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.” Chef Trainer, Inspiration Kitchen Non-Profit, 2017-18 Chef, World Series Chicago Cubs, 2016 - Ask about the ring and parade! Executive Chef, Goddess & Grocer 2015 Director of Operations, Lollapalooza 2015 Private Chef of the year, Buzios, Brazil 2013 Founder, United School Istanbul 2011 Founder, United School of Al Yahar, Abu Dhabi 2010 Class of 2007; Kendall College, Chicago, IL

Healthy Meal Prep Consultations Brokerage +1 more

Maurice Farmer

Executive Chef / International Chef / Private Chef

Maurice Farmer

Honolulu, HI

Chef Maurice “Mo” Farmer has an extraordinary culinary resume. He earned a prestigious James Beard Award nomination, appeared on the show “Deadliest Catch,” and ran kitchens in world-class restaurants around the world from Dubai, to Norwegian Cruise Line. Also Nominated for the Craft Guild awards Uk .. 2nd place winner Culinary heights Fly Xo Private Jet Also Nominated For Food Network FavChefs 4th

Private Chef Services Also Catering For Large Groups

Sebastian White

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

Nude Dude Food

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 +1 more

Brendan McDermott

Private Chef/Chef Instructor

Brendan McDermott

Chicago, IL

Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens like Bobby Flay's Mesa Grill, Todd English's Olives, French and Canadian Consulates, Food Network as well as numerous other restaurants in New York City and the Bay Area. Brendan realized that teaching & mentoring was his true passion. After winning awards for his culinary classes, he returned the Institute of Culinary Education (where he graduated from) as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs. Brendan also has online knife skills and cooking classes on Craftsy.

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Michael Trace

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

Jonathan Moreira

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

Patrick Ruffolo

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 Events In-Home Private Chef

Jared Combs

Professional Chef

Jared Combs

Omaha, NE

Chef Jared brings classical training and refined global influence to intimate, in-home dining experiences. A graduate of Le Cordon Bleu in Pasadena, Jared built his foundation in French technique before expanding his culinary perspective through international travel and hands-on experience in kitchens across California, Spain, and the Midwest. His background includes leading high-level restaurant kitchens, founding a successful catering company, and collaborating with Michelin-starred and James Beard Award-winning chefs. Today, Jared translates that depth of experience into thoughtfully crafted private dinners that feel elevated yet personal. Known for blending classic technique with subtle Asian influences, his cooking is elegant, balanced, and driven by flavor. Whether designing a multi-course tasting menu, an intimate celebration, or a customized meal focused on seasonal ingredients, Jared creates restaurant-quality experiences in the comfort of your home. Every detail is intentional. Every menu is tailored. The goal is simple: exceptional food, a relaxed atmosphere, and a night you truly get to enjoy.

Healthy Meal Prep Private Dining Experiences Corporate and Event Catering

Chef Grace Carnovale

Professional Chef

Chef Grace Carnovale

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 +2 more

Richie Farina

Professional Chef

Richie Farina

Chicago, IL

Richie Farina brings more than 20 years of culinary experience to his current role as Chef De Cuisine of RPM Seafood. Chef Farina was born in Staten Island, New York and began his culinary career at the age of 16 as a pizza maker in Florida. Chef Farina went on to attend Johnson & Wales University in Providence, Rhode Island, where he graduated with a Bachelor of Culinary Arts in 2005. With Richie’s help, the school won the National College Ice Carving Championship (secret special skill should you need!) for three consecutive years. He moved to Chicago in 2008 and began developing his molecular gastronomy skills and flexing his creativity at the nationally acclaimed, one-Michel-starred restaurant, Moto. Through his work at notable fine dining and tasting menu concepts, Chef Farina developed a fun and whimsical cooking style while honing his skills to create the award-winning dishes that he's known for today. Prior to his role at RPM Seafood, Chef Farina was most recently the Executive Chef of Adorn Bar & Restaurant at Four Seasons Chicago, the opening sous chef at two-Michelin-starred Ever, lead line cook at Monteverde, and executive chef at one-Michelin-starred Moto. He also was the concierge chef and brand ambassador for vegan food brand JUST Inc. Chef Farina was the host of Cooking Channel show, Carnival Kings, and has also been featured on 24 in 24, Chef grudge match, Anthony Bourdain’s No Reservations, Top Chef, Iron Chef America, Cutthroat Kitchen, Bizarre Foods, and more. These diverse culinary experiences help Chef Richie create unforgettable moments for his guests!

Healthy meal prep & private events chef Cooking classes & demonstrations

Matthew Cook

Professional Chef

Matthew Cook

Chicago, IL

Chef Matthew was born in Chicago and raised in Grand Rapids, Michigan, where his love for food was inspired by his father's passion for cooking. He is a dedicated culinarian with experience in multiple Michelin-starred restaurants across the U.S., including The Inn at Little Washington in Virginia, where he worked under the legendary Patrick O'Connell, and Ever in Chicago under Curtis Duffy. He earned his culinary arts degree from the Secchia Institute in Grand Rapids, Michigan, and has since brought his talents and passion to the private chef world, providing exceptional experiences through private events, in-home cooking, healthy meal prep and exclusive dinners.

Healthy Meal Prep Corporate Events Private Events & In Home Cooking Service

Dustin Musgrave

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 In-Home Chef Experiences +1 more

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

Cardell Brown

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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Rachel Tumerman

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 +3 more

Mirko Loeffler, CEC, CCC

Professional Chef

Mirko Loeffler, CEC, CCC

Pittsburgh, PA

Chef Mirko’s Taste of Europe and Beyond brings a refined, European-inspired dining experience into your home. Born and raised in Germany, Mirko trained at the prestigious Hotel Fach School in Southern Germany and earned a Gold Medal for culinary excellence. With more than 40 years of experience in world-class kitchens across Europe, the Caribbean, China, and the United States, he blends classic European technique with global influences to create vibrant, beautifully presented dishes using fresh, seasonal ingredients. A Certified Executive Chef and Certified Chef de Cuisine, Mirko has led culinary teams at acclaimed properties including Omni Bedford Springs Resort and Oglebay Park. In 2024, he was hired to help reopen and lead the culinary program at the historic Nittany Lion Inn in State College, Pennsylvania. His honors include American Culinary Federation Chef of the Year and Iron Chef Jamaica winner, along with numerous culinary competition awards and media appearances. Mirko is also passionate about education, hosting interactive cooking classes and mentoring rising chefs. Invite him into your kitchen and enjoy an elevated experience where you can relax and be truly taken care of.

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Jeremy Loya

Professional Chef

Jeremy Loya

Chicago, IL

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 deep professional experience with a modern, intentional approach to food, emphasizing clarity of flavor and thoughtful technique. Grounded in hospitality, Chef Jeremy prioritizes building genuine relationships with his clients. He believes trust and clear communication are essential to creating seamless, elevated experiences. By understanding each client’s preferences and goals, he is able to lead with confidence, adapt in real time, and deliver events that feel personal, well-executed, and effortless from start to finish.

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Eric Weiss

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 Dining Events Cooking Classes

Benjamin Randall

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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Sam Smithson

Personal Chef

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

Bruno Wu

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 +1 more

Graze N Gather

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

Michael Izzard

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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Alyssa Price Cooper

Professional Chef

Alyssa Price Cooper

Chicago, IL

Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”

Healthy Meal Prep Private Events Private Cooking Classes

Oliver King

Personal Chef

Oliver King

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

Root to Rise

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

Chef Tarn

Professional Omakase Chef

Chef Tarn

Chicago, IL

My culinary journey has taken me through high-level restaurant kitchens, executive chef roles, and intimate chef’s counter settings, where precision, seasonality, and hospitality are essential. I focus on authentic Japanese techniques while thoughtfully adapting flavors to suit individual preferences and dietary needs. As a private chef, I create customized menus ranging from traditional Omakase and kaiseki-inspired courses to modern Japanese comfort dishes, always prioritizing premium ingredients, balance, and detail. My approach is calm, respectful, and discreet, ensuring a seamless experience in your home or private venue. Whether for an intimate dinner, special celebration, or ongoing private service, my goal is simple: to deliver restaurant-level quality with warmth, professionalism, and care.

Private Omakase & Sushi Chef

Veronica Blanco

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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Chef Ryan Cullen

Professional Chef/ R&D Chef

Chef Ryan Cullen

Stuart, FL

Chef Ryan is an experienced chef with over 25 years in the hospitality and culinary industry. Originally from Pittsburgh, PA, Chef Ryan relocated to Palm Beach, Florida and began his career in one of Palm Beaches most prestigious restaurants, serving up various dishes to Palm Beach's elite. In 2013, Chef Ryan transitioned into the Research and Product Development field as an R&D Chef, creating various products for what would become the largest fresh salsa company in the United States. His role included supporting the national sales and marketing teams with culinary support through presentations, demos, and lunch & learn sessions. Additionally, Chef Ryan is highly experienced in exhibiting at National Food Trade Shows, where he tailors a menu and presentation that is custom to each show. When Chef Ryan isn't cooking up some great food for others, he is working closely alongside his wife, who is also a chef! Together they create and deliver custom healthy meals through Cullenary Creations, a small local business that his wife created over 10 years ago, serving the Stuart, Florida community. In his personal life, Chef Ryan enjoys extensive traveling, an active outdoor lifestyle, and serving at his church on Sundays.

Healthy Meal Prep Food Trade Shows Private Chef Events +2 more

Celeste Rogers

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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David Moosman

CEO

David Moosman

Lake Bluff, IL

We're ToMarket. We've made QuoteMe to help chefs pull quotes from their distributors, allowing for instant menu quoting. We're in closed beta and are looking for chefs who are tired of waiting on their reps for quotes! We're excited to be a part of the EPC universe and hope to bring value to the whole thing

Natalie Rico

Professional Chef

Natalie Rico

Chicago, IL

Chef Natalie has had a passion for cooking from a young age. As soon as she entered the workforce, she immersed herself in the food industry—beginning in front of the house as a waitress before moving behind the line, where she later became a Sous Chef at a beloved neighborhood steakhouse in Hinsdale working for respected Chef Paul Virant. Throughout her career, Chef Natalie has worked alongside many talented chefs and executed a wide range of culinary experiences, including farm dinners, wine dinners, charity events, and Green City Market showcases. She has also competed at a national level in cake decorating, earning 1st Place Gold for her Alice in Wonderland–themed cake. Her relationship with food took on deeper meaning after being diagnosed with an autoimmune illness, an experience that highlighted the powerful role nutrition plays in overall health. Through exploring various dietary approaches—including anti-inflammatory and meat-based diets—she gained firsthand insight into how intentional, nourishing food can support the body. This personal journey inspired Chef Natalie to focus on healthy, customized meal prep. Preparing meals in advance removed the daily stress of deciding what to eat while staying aligned with dietary needs—an experience she realized many others could benefit from as well. Today, Chef Natalie creates chef-crafted meal preps & private dining experiences tailored to each client’s lifestyle and dietary goals, offering healthier alternatives without sacrificing flavor. She is passionate about helping others live better, feel stronger, and enjoy food that truly supports their well-being.

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Ryan Gomez

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

Jaime Esparza

Professional Chef

Jaime Esparza

Blue Island, IL

Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.

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Anna Masteller

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 +2 more

James Bellicchi

Professional chef

James Bellicchi

Chicago, IL

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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Chef Austin Yancey, CEC, CCE, PCEC

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

Austyn McGroarty

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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Chef Kai

Professional Chef

Chef Kai

Madison, WI

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 +2 more