It’s better at home.
Eating well doesn’t require a reservation anymore. Instead of dealing with the inconvenience of going out to eat, you can now have an exceptional dining experience prepared in your own kitchen. For you and your guests, we can create a multi-course meal using the freshest local ingredients. We do not use pre-set or seasonal menus. Instead, custom menus are created for each client and their specific preferences. We can accommodate all dietary restrictions. We handle all shopping, prep, cooking, and cleanup. View some example menus from previous events.
*Beginning at $125/person, minimum 8 guests.
Trained at The French Culinary Institute.
Developed at ABC Kitchen, FIG, and others.
Learning the foundation of classic French cooking gave me the blueprint I could use to begin my professional culinary career. In 2009 I attended The French Culinary Institute in downtown Manhattan and was taught a curriculum emphasizing fundamentals and technique. While at FCI, I completed an externship at Andrew Carmellini’s TriBeCa restaurant, Locanda Verde, getting my first taste of a high-quality, high-volume NYC landmark. After graduation from FCI, I began as a line cook for Chef Jean-Georges Vongerichten at the James Beard Award-winning ABC Kitchen. As I progressed through all of the kitchen stations, I gained an appreciation for using only the freshest seasonal ingredients, prepared simply, with a focus on healthy eating. My experience in New York prepared me well for my journey to Charleston, SC, in 2012. At FIG, I was given the opportunity to expand upon what I had learned. I helped open their sister restaurant, The Ordinary, where I watched the restaurant grow from the beginning. In addition to cooking, I learned lessons in planning, organization, and communication that would be useful throughout my career. The idea for this business came to me when I was teaching cooking classes at The Daily in the summer of 2016. Those experiences were one part technical instruction and one part dinner party. I really enjoyed the direct interaction with guests, whether we were talking about techniques, recipes, or the best places to buy their favorite specialty ingredients. It’s better at home. I want to bring the restaurant experience to you in your home using your kitchen. No reservations, no downtown traffic, and no more cramped, noisy dining rooms. There’s no reason you can’t eat as well at home as you would in a restaurant. Together we can make that happen.
It’s better at home.
Eating well doesn’t require a reservation anymore. Instead of dealing with the inconvenience of going out to eat, you can now have an exceptional dining experience prepared in your own kitchen. For you and your guests, we can create a multi-course meal using the freshest local ingredients. We do not use pre-set or seasonal menus. Instead, custom menus are created for each client and their specific preferences. We can accommodate all dietary restrictions. We handle all shopping, prep, cooking, and cleanup. View some example menus from previous events.
*Beginning at $125/person, minimum 8 guests.
Trained at The French Culinary Institute.
Developed at ABC Kitchen, FIG, and others.
Learning the foundation of classic French cooking gave me the blueprint I could use to begin my professional culinary career. In 2009 I attended The French Culinary Institute in downtown Manhattan and was taught a curriculum emphasizing fundamentals and technique. While at FCI, I completed an externship at Andrew Carmellini’s TriBeCa restaurant, Locanda Verde, getting my first taste of a high-quality, high-volume NYC landmark. After graduation from FCI, I began as a line cook for Chef Jean-Georges Vongerichten at the James Beard Award-winning ABC Kitchen. As I progressed through all of the kitchen stations, I gained an appreciation for using only the freshest seasonal ingredients, prepared simply, with a focus on healthy eating. My experience in New York prepared me well for my journey to Charleston, SC, in 2012. At FIG, I was given the opportunity to expand upon what I had learned. I helped open their sister restaurant, The Ordinary, where I watched the restaurant grow from the beginning. In addition to cooking, I learned lessons in planning, organization, and communication that would be useful throughout my career. The idea for this business came to me when I was teaching cooking classes at The Daily in the summer of 2016. Those experiences were one part technical instruction and one part dinner party. I really enjoyed the direct interaction with guests, whether we were talking about techniques, recipes, or the best places to buy their favorite specialty ingredients. It’s better at home. I want to bring the restaurant experience to you in your home using your kitchen. No reservations, no downtown traffic, and no more cramped, noisy dining rooms. There’s no reason you can’t eat as well at home as you would in a restaurant. Together we can make that happen.
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