Atherton, CA, Los Altos Hills, CA, Los Gatos, CA, Woodside, CA


  • Full-Time
  • Live-Out


  • English

Private Chef

Jack K.

Born and raised in Petoskey, MI, Jack, began his culinary journey at age 17. Jack started as a dishwasher in a fine dining restaurant in Michigan, and after two months of dishwashing, Jack was promoted to dinner Line Cook. While cooking full time, he was also attending high school. Three years later, Jack was ready for the city life.

Jack found himself in Detroit and began working for a steakhouse. At this restaurant, he learned how to make charcuterie, how to age meats, butcher fish, and produce “from scratch” food for a high-volume restaurant (150-300 guests a night). After a couple of years, Jack felt that it was time to try his skills in San Francisco. He began working at a 2 Michelin star restaurant, which changed his culinary life. He learned how to understand flavors, textures, plating and the skill of making a dish spectacular. The intensity of the kitchen produced military-like habits for cleanliness and deadlines.

His next culinary adventure was at a local 1 Michelin star restaurant in Saratoga, CA, which led him to discover his desire to be a Private Chef. He realized he wanted to create beautiful, high-quality cuisines for families in their home.

Jack is diverse and can prepare many cuisines whether it’s refined, family style, or catered. While his favorite cuisines to cook are Asian, French and Modern American, Jack is happy to cook anything requested. Jack’s food philosophy is “If your cooking technique is good, then you can make anything, despite the country of origin and where you are from.”

Please contact us for more information on Jack.

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