A private chef in Boulder County, Colorado
Tasting evenings, gatherings, and weekly meals — cooked from the season, in your own kitchen.
The philosophy
Good food isn’t a performance. It’s nourishment, memory, and the season itself — served warm to the people you love.
Four seasons, one table — the menu turns with the calendar.
Three ways to the table
Five seasonal courses, cooked in your kitchen and served at your table — for two, or twelve.
Anniversaries, birthdays, rehearsal dinners and retreats — 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. Twenty minutes, and I can hear the menu.
Within days, a hand-written menu built on the week’s harvest — refined together.
I arrive in the late afternoon with everything. You pour a glass and stay out of the kitchen.
Last plate cleared, leftovers labeled, kitchen reset. The only evidence: the menu card.
A note from the chef
I spent twenty years in restaurant kitchens — the heat, the speed, the beautiful chaos. Then my health asked me, quite firmly, to slow down.
The food that brought me back was simple and seasonal: vegetables with their dirt still on, broths that took their time, meals eaten at an actual table.
Now I cook that way for other people’s tables. Pull up a stool — the kitchen’s warm.
Sourcing
Menus start at the farm stand. Open a name to see the fields, pastures and hives behind this season’s tables:
Hygiene, COwithin an hour’s drive — Palisade excepted, for the peaches
Marisol cuts her lettuces at dawn on the morning I cook, so the salad course is hours — not days — from the field. Her edible flowers finish half the plates I serve.
From recent tables
The hour before dinner
Around the table
The house smelled like rosemary and woodsmoke before guests arrived. By the second course, everyone had stopped checking their phones.
Shared with kind permission.
Occasions
If it matters to you, it deserves a good dinner.
Four seasonal spreads — wine pairings and staging notes included.
The free ebook
A year of dinner parties, gathered into one book. Four seasonal menus — from first-strawberry spring to short-rib winter — each with the wine to pour and the quiet staging notes that make an evening feel effortless. It’s the way I’d cook for my own table, written down for yours.
Packages
from $325 per weekly visit + groceries
from $145 per guest · 2–12 guests
custom quoted per occasion · up to 30
Starting points — every evening is quoted after one honest conversation.
A gift that gets eaten
New parents who haven’t cooked in weeks. An anniversary. A gift evening arrives as a hand-written card — and becomes a dinner they’ll talk about for years.
Arrange a gift eveningGood questions
Anything else? That’s what the first conversation is for.
Two to three weeks is comfortable; summer and December weekends go first.
Very little — a working stove, a sink, and counter space. I bring the rest.
Always. Every menu is written around the actual people at the table, never adapted after.
I’ll write pairings and arrange bottles locally, or build the menu around your cellar.
Tasting evenings from $145 a guest; weekly from $325 a visit. One clear number, no surprises.
Boulder County is home; for mountain houses a modest travel fee applies, gladly.
The first step
Twenty minutes, no commitment. Tell me about your table, and I’ll tell you exactly how I’d feed it.
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