What Neighborhoods Do You Serve?

Mainly the Los Angeles areas of Calabasas, Sherman Oaks, Studio City, Burbank, Glendale, Los Feliz, Silver Lake, Echo Park, Hollywood Hills, Bel Air, West Hollywood, Beverly Glen, Beverly Hills, Eagle Rock, and Highland Park. If you’re outside of these areas, don’t hesitate to contact me to discuss travel to your area.

Do You Have To Cook In My Home?

Yes. California State Health Department regulations require all meals prepared by a personal chef to be cooked in the home of the consumer or a licensed and inspected commercial kitchen. Preparing these meals in your home ensures that you are provided with the safest and highest quality product possible.

Are You Certified In Food Safety?

Yes, I’m a ServSafe Certified Chef and I hold a California Food Handler License and a NYC Food Handlers License.

Did You Go To Culinary School?

Yes, I graduated from NYC’s International Culinary Center (formerly The French Culinary Institute).

Will You Sign an NDA?

Yes, I completely respect your right to privacy and confidentiality.

What Kind of Ingredients Do You Use?

I strive to use the highest quality ingredients for your meals; mostly organic (or all organic upon request). All ingredients are sourced from local farms, markets and specialty stores.

Do You Use Ingredients In My Home?

I will generally use your salt, pepper, oils, spices, condiments and occasionally an egg or two if you’re ok with that. I will occasionally give you a list of pantry items that I will need so you can let me know if you have them on hand already. I will buy all other ingredients and will leave any excess ingredients in your fridge and pantry.

Do I Have to Be Home When You’re Cooking?

No, it’s not necessary. We will discuss how you’d like me to enter and leave your home.

What Should I Do Before Your Visit?

If possible, please have your counters cleared of any clutter, two shelves of your fridge available for your meals, your sink empty and your food containers clean. Please provide a 1-2 quart food container per meal, some small containers for dressings, and 1 very large container for salads.

Service Policies


The chef fee and grocery cost will be invoiced to you via email upon completion of each service. Payment is due in full within 48 hours of you receiving the invoice. Paypal, Venmo and Zellepay are accepted.


I understand things happen and sometimes you’ll need to cancel. All cancellations must be requested at least two (2) days prior to your service date to receive a full refund. Cancellations made within the two (2) days prior to your service will be subject to a $100 cancellation fee plus any ingredients that may have been purchased for the upcoming service.


Rescheduling must be done at least three (3) days prior to your scheduled service date to avoid a cancellation charge. I will do my best to accommodate your new service date within my current availability.


If I am unable to enter your home for any reason and I am unable to reach you to resolve the issue, the visit will be cancelled and any deposit you have made will be forfeited. To avoid this situation from arising I will confirm the service date and time prior to the scheduled date.

Menu Requests and Edits:

All final menu edits or submissions must be made at least two (2) days prior to the client's service date so that I have the proper time to plan, prepare and shop for the your meals. Any last minute menu changes will be subject to an additional fee.

How Long Do Meals Last?

In terms of the shelf life, each meal lasts about four days in a refrigerator (two for fish / seafood) and up to one month in the freezer.

Sample Menu Items

(Gluten-Free, Vegan, Vegetarian, Kosher, Low Carb, Low Fat, Paleo, Allergen-Free and Low Calorie/Carb Dishes Available)

Chicken Piccata with Kale Caesar Salad

Red Lentil Penne with Roasted Vegetables and Lemon

Thai Turkey Lettuce Cups with Cilantro Cauliflower Rice

Shallow Poached Salmon with Shichimi Togarashi Butter, Sticky Rice and Pan Seared Bok Choy

Rigatoni with Butternut Puree and Gruyere with Sauteed Rainbow Chard

Chicken Cacciatore with Garlic Heirloom Tomato Salad and Whole Steamed Artichokes

Build Your Own Fish Tacos with Pickled Red Onion, Cilantro and Chipotle Mayo

Creamy Lemon Chicken and Orzo with Roasted Broccoli

Grilled Chicken over Mixed Lettuces with Roasted Eggplant, Seared Portobello Mushrooms, Pine Nuts and Sundried Tomato Dressing

Quinoa Bowls with Sautéed Vegetables, Seared Tofu and Rice Vinegar Dressing

Soba Noodle Salad with Thin Sliced Beef, Vegetables and Sesame Dressing

Turkey Meatball Tikka Masala - Sauteed Spinach - Cilantro Lime Basmati Rice

Lamb Burgers in Butter Lettuce Wraps with Kalamata Olive Tapenade and Parsnip Fries and Tzatziki Cucumber Salad

Oat Crusted Chicken Tenders, Crispy Brussels Sprouts and Sweet Potato “Fries”

Black Japonica Rice Bowl with Roasted Vegetables, Baked Tofu and Kimchi Thousand Island Dressing