A private chef in Boulder County, Colorado
Five-course tasting evenings, intimate gatherings, and weekly meals that hold a household together — cooked from the season’s best, in the warmth of your own kitchen.
The philosophy
We are what we gather around. Good food is not a performance — it is nourishment, memory, and the season itself, served warm to the people you love.
Three ways to the table
A five-course seasonal dinner, cooked in your kitchen and served at your table — for two, or for twelve.
Anniversaries, milestone birthdays, rehearsal dinners, retreat weeks — intimate events up to thirty guests.
A standing weekly visit: your fridge filled with slow-cooked, seasonal meals that reheat beautifully.
In the pantry this month — June
The experience
It starts with a call — not a form. What do you love? What do you avoid? Whose birthday is it, what wine is already open, which dish does your family argue about? Twenty minutes, and I can hear the menu.
Within a few days you receive a hand-written menu built around the week’s harvest — with options, not homework. We refine it together until it reads like the evening you were imagining.
I arrive quietly in the late afternoon with everything: ingredients, pans, plates if you’d like. The house starts to smell like dinner. You pour a glass and stay out of the kitchen — or pull up a stool and watch.
Courses land unhurried. Stories run long. And when the last plate is cleared, the kitchen is reset, the leftovers are labeled in your fridge, and the only evidence is the menu card on the table.
A note from the chef
I spent twenty years in restaurant kitchens — the heat, the speed, the beautiful chaos of a Saturday push. I loved every minute. And then my own health asked me, quite firmly, to slow down.
The food that brought me back wasn’t complicated. It was simple and seasonal — vegetables with their dirt still on, broths that took their time, meals cooked with full attention and eaten at an actual table. Cooking that way changed how I felt. Eventually, it changed what I do.
Now I cook that way for other people’s tables: celebration dinners that taste like the month they happen in, and quiet weekly meals that hold a busy household together. Restricted diets aren’t a footnote here — they’re often the reason we meet, and some of my favorite menus to write.
Pull up a stool. The kitchen’s warm.
Sourcing
Menus start at the farm stand, not the supermarket. A few of the growers, ranchers and makers whose work ends up on this season’s tables:
Within an hour’s drive, picked within a day or two of dinner.
From recent tables
The hour before dinner
Around the table
The house smelled like rosemary and woodsmoke before our guests even arrived. By the second course, everyone had stopped checking their phones. That never happens.
Shared with kind permission — names and a few details kept private.
Occasions
If it matters to you, it deserves a good dinner.
Packages
from $325 per weekly visit + groceries
from $145 per guest · 2–12 guests
custom quoted per occasion · up to 30
Starting points, not final numbers — every evening is quoted after one honest conversation.
A gift that gets eaten
New parents who haven’t cooked in weeks. A couple’s anniversary. Your mother, who has fed everyone her whole life and deserves a night on the other side of the apron. A gifted evening arrives as a hand-written card — and becomes a dinner they’ll talk about for years.
Arrange a gift eveningGood questions
Anything else on your mind? It’s exactly what the first conversation is for.
For tasting evenings, two to three weeks is comfortable; Friday and Saturday dates in summer and December go first. Weekly nourishment clients are taken on as standing days open — there is occasionally a short waitlist.
Very little. A working stove and oven, a sink, and counter space. I bring my own knives, pans, and any specialty equipment — and I’ve cooked five courses out of condo kitchens and off-grid cabins alike.
Always — it’s the first thing we talk about. Gluten-free, vegetarian, vegan, low-FODMAP, kosher-style, kids who only eat beige food: every menu is written around the actual people at the table, never adapted as an afterthought.
I’ll gladly write pairings for each course and arrange bottles through a local shop, or build the menu around what’s already in your cellar. Colorado law is friendly to either path.
Tasting evenings start around $145 per guest including groceries; weekly nourishment from $325 a visit plus the shop. After our first conversation you receive one clear number — no service-fee surprises on the back of the invoice.
My home range is Boulder County — Boulder, Niwot, Longmont, Louisville, Lyons. For mountain houses from Estes Park to Breckenridge, a modest travel addition applies and I’ll happily make the drive.
The first step
Twenty minutes, no commitment, no forms that feel like homework. Tell me about your table — who’s around it, what they love, what the occasion asks for — and I’ll tell you exactly how I’d feed it.
