San Francisco Bay Area, Napa and Sonoma, Willamette Valley
Born and raised in the kitchens of Hawaii, Chef Alycia started working at 13 years old in her family restaurants on Oahu. After winning the Ilima award for Hawaii and years of running Knott Magazines' top rated Hawaiian catering company. Alycia left catering to join Whole Food as Catering development manager and focus on family. Her culinary experience combined with personal health matters motivated her interest in creating flavorful dishes for specialized diets and dietary restrictions. In 2018, she left the islands to join the Vine Dining and Epicurate team of private chefs in Northern California.
Palm Springs, Coachella Valley, Malibu, Los Angeles, Temecula, Orange County
A Texas native and U.S. Navy vet, Chef Justin has called the Southern California home for 15 years. After serving eight years in the military, Justin turned his sights on a career in the kitchen. With the winning combination of Southern hospitality, military discipline and a deep passion for the culinary arts, Justin rose quickly through the kitchen ranks. Eventually, he fulfilled his dream of opening his own farm-to-table restaurant, bringing a fresh perspective and a focus on sourcing the finest ingredients directly from small farms to the Coachella Valley. Since then, Justin has set his sights on bringing those same high standards to your table. From casual backyard barbecues to multi-course curated tasting dinners, there is nothing Justin and his team can’t do.
Nashville, Smoky Mountains
In the food industry for a decade, I started Tastify with the goal of changing the way people think about food. Custom Culinary Experiences, using high quality ingredients is the way we have been doing business since 2018.
Temecula, San Diego, Orange County
San Diego based private chef Alec Hurley has more than twenty one years experience highlighting locally sourced, organic, and sustainably grown ingredients. Infuse your next dinner party with fabulous cuisine made with fresh local ingredients and classical techniques.
Palm Springs, Big Bear, Temecula, Coachella Valley, Joshua Tree
The California table is a confluence of food, culture, and geography. I curate the stories and talents that make the West Coast the canvas upon which many a culinary portrait has been recorded. From immigrant beginnings, I helped make the family food while both my parents worked long hours to establish our humble roots in the Sacramento River Delta. At home it was a blend of Vietnamese and Americana, always with a French twist learned by my father’s side. This is when I fell in love with food and family. My most recent foray into new realms comes as I reconnect with my family table by bringing my version of Modern California Cuisine. Learning to cook by my Father's side growing up here on the West Coast I was inspired to create my own recipes which combine my Vietnamese roots, along with French, Italian, and Latin American influences.
Emily Paskus is a personal and therapeutic chef, nutritionist and nutrition educator. She crafts personalized menus and memorable dining experiences for private events, exclusively informed by seasonal and artisanal agricultural products sourced in The Berkshires and Hudson Valley. She teaches culinary skills, facilitates workshops, and authors dietary protocols for established health centers. She is a passionate forager, wildcrafter and herbalist, inspired by the richness of experiencing a beautiful, thoughtfully prepared and nourishing meal shared with loved ones.
Los Angeles, Temecula, Orange County
Chef John is an award-winning Master Chef from London, with 35 years of restaurant experience in 7 different countries, who has been employed to cater for Kings and Queens, worked as a personal chef for high profile families around the world on their yachts and homes, worked in the best Michelin restaurants in Europe and has owned multiple catering and restaurant establishments.
Growing up in central Texas with an Italian father and Cajun mother, I was exposed to a myriad of exciting foods and flavors and have vivid memories of pulling up a chair next to Momma Dot's antique stove! I began Wilderness Bound Provisions to bring my love of comfort foods and comfortable dining to you. Wilderness Bound Provisions participates in recycling all packaging, and composting all food waste in partnership with the High Country Conservation Center. Wilderness Bound Provisions also donates 1% of proceeds to Protect Our Winters to fight against climate change and 1% to Feeding Colorado, a local food insecurity non-profit. When not cooking, I am active in mountain sports ranging from mountain biking, rock climbing, skiing, and rafting. Often described as a nerd for gear, try not to get me started on recommendations...
Salt Lake City, Park City
From intimate dinner parties in residential kitchens in Park City, UT to hiring a private chef for a small private dinner at the Sundance Film Festival, Charlotte Shores is an experienced personal chef available for fine-dining dinner parties, gourmet in-home meal preparation, and leisure cooking and baking lessons.
I started my culinary career the way many other professional chefs have: as a server at a popular chain restaurant. I discovered I belonged in the food industry and attended culinary school at one of the top three technical school programs in the country, where I participated in and won revered competitions through the American Culinary Federation. After graduating from culinary school, I opened a dessert catering company and, at the end of 2015, I started developing my skills as a fine-dining personal chef and began offering my current services near a Utah ski town where I had the opportunity to cook meals for celebrities, business moguls, and Park City elite. After spending the last 3 years serving a wonderful client base in Tulsa, OK, I moved back to the Salt Lake | Park City area in December 2022 which has allowed me to further and better serve all my amazing clients there.
I grew up in Panama City in a very Southern family, the kind where every event meant lots of food. It was here that I found my love of cooking. As soon as I was able to, I joined the service industry and I never looked back.
Chef Nicholas was born and raised in Westchester, New York. Of Puerto Rican and Italian descent, Chef Nicholas was born to cook with flavor and style. He has been working in professional kitchens since the age of thirteen. Nicholas won multiple single person and team competitions while in college, where he was also the captain of a Championship team that made it to nationals, competing at the world renowned Marriot World Center in Florida, as well as the MGM Grand in Las Vegas as one of 4 in the nation, to compete for Student Culinarian of the year. Following his academic accolades in the Culinary Arts, he traveled from dining establishments in Las Vegas to the Mountains of Colorado. Chef Nicholas has as much a passion for enjoyment in life as he does for food, and this has lead him home to Lake Tahoe, California. As well as to the creation and operation of his own business, providing clients with good vibes & company as well as exceptional food for the last 6 years. Friends, Family and Clients all know, when our Dinner Bell Rings, there's always something delectable on the table.
San Francisco Bay Area, Napa and Sonoma, Willamette Valley
A Brown graduate and Culinary Institute of America Alumna. Chef Khambay has spent the last decade doing everything from pastry chef and breakfast chef at the Kenwood Inn & Spa to Executive Chef of the HKG Tasting Room in Glen Ellen and winning countless awards for the Olea Hotel, all while helping her husband build Vine Dining Private Chefs in California Wine Country and Williamette Valley of Oregon.
Chef Coco’s professional culinary journey began at a 120-acre yoga retreat center on the Big Island of Hawai'i where cooking local, organic, and farm-to-table, was a way of life. During her time as a culinary team leader, she enjoyed access to the most incredibly fresh variety of local treasures which are highlighted her menu. The 2018 volcanic eruption in her Big Island community forced Coco to relocate to Oʻahu to embark on a new journey of launching her own business while cooking with the same values she learned on the Big Island.
Her cooking style today emphasizes bright, local flavors with vivid colors, incorporating tropical flowers and greenery into everything from the appetizers to the final bite of dessert. Her dishes - often described as “elevated crowd pleasers” and “classics with an island twist”- showcase creativity, well-balanced flavors, and show-stopping presentations. While she’s proud to highlight the abundant seafood and meats local to Hawai'i, Chef Coco is also experienced in cooking with a variety of different styles and dietary preferences.
Phoenix / Scottsdale