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About the chefThe person cooking in your kitchen.
When you hire a private chef, you are inviting someone into your home. Here is who I am.
From Haiti to your table.
I was born in Haiti and raised in the Turks and Caicos, where food is celebration and no one leaves the table hungry. Those island flavors are still the soul of my cooking.
In 2014 I moved to Manchester, England to train as a chef, learning classical French technique and working in professional kitchens. That discipline, layered over my Caribbean roots, is what defines my food today.
Since then I have cooked at the James Beard House in New York, served as Sous Chef at the Omni Richmond, and built a catering company trusted by Virginia institutions like Sentara and Bon Secours. Now I bring that same restaurant standard into my clients' homes.
- Graduate of Manchester College Culinary Program, England
- Featured chef at the James Beard House, New York
- Former Sous Chef, Omni Richmond
- ServSafe Manager Certified
- Virginia SWaM Certified (Small, Micro, Minority-Owned)
Thoughtful food. Personal service.
Every menu I write starts with a conversation: who is at the table, what they love, what they cannot eat. Then I shop, I cook in your kitchen, I serve, and I leave it spotless. You enjoy your guests. That is the whole job.
We talk
Your occasion, your guests, your tastes, and any dietary needs.
I create
A menu designed around your table, from three to eight courses.
You celebrate
I cook, serve, and clean. You stay with your guests.
"Chef Jean was fantastic start to finish. He assisted with the place settings and crafted a wonderful menu for us. The service was perfect and the food he prepared was the pinnacle of our event."Matthew M. · Wedding Reception
Let's cook something worth remembering.
Tell me about your occasion and I will take it from there.
Plan Your Event