Our Co-operative
E.P.C. (pronounced EPIC) is a collective of entrepreneurial experts who have left their traditional industry working environments to create unforgettable experiences and offer professional services in your home. All our Professionals have been background checked and are fully licensed and insured to perform their personal skills and offerings.
Our Professionals
Private Dining Experiences
Dan Warren
Private Chef
Chicago, IL
Originally from Toccoa, Georgia, Chef Dan Warren has cultivated a diverse culinary background across the southern United States over the last twelve years. Now residing in Chicago, Dan has a deep appreciation for Southern cuisine, a passion that blossomed from his early days in Tennessee and further developed through his experiences in various esteemed BBQ joints and fine dining settings. His culinary path began in a local diner, where he first learned the fundamentals of cooking. Throughout his career, Dan has embraced opportunities to expand his skills in wood fire cooking, butchery, and sausage making. The shift to baking during the pandemic allowed him to explore a new culinary area, where he developed a solid foundation in sourdough at Flat and Point. His time at Mindy’s Bakery was an opportunity to blend his bread baking skills with his savory expertise, further refining his ability to create balanced and flavorful dishes. Outside the kitchen, Dan is an avid Dungeons & Dragons enthusiast and enjoys immersing himself in audiobooks and the tranquility of nature hikes. At Elite Personal Chefs, he values the transparent relationship between his efforts and rewards, which contrasts with his past experiences in the culinary field. The private chef lifestyle appeals to Dan particularly for the direct interaction with clients and the flexibility it offers, allowing him to personally connect with those he serves while navigating his own career path. Chef Dan Warren continues to embrace each opportunity to learn and share his culinary passion, delivering unique and heartfelt dishes to all who dine at his table.
Ryan Dunn
Professional Chef
Greenville, SC
Ryan is a passionate chef based in Greenville, South Carolina. Together with Jenn Cimino, they have an Upscale Eats company called Root to Rise GVL. With over a decade of experience in the culinary world, Chef Ryen specializes in crafting exceptional farm-to-table cuisine, infusing flavors from local ingredients to create a unique culinary experience. Ryan's culinary journey began in the bustling kitchens of renowned restaurants, where he honed his skills and developed a deep appreciation for the art of cooking. As a dedicated advocate for sustainable and organic cooking, he strives to elevate every dish he creates with the freshest and highest quality ingredients available. Whether you're planning an intimate dinner party, a corporate event, or a special celebration, he is there to turn your culinary visions into reality. From thoughtfully curated menus to personalized dining experiences, I bring a blend of creativity, skill, and flavor to every dish he serves. If you're seeking an experienced and talented chef to elevate your next event, he would love to connect with you and create a truly memorable dining experience together!
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
James Bellicchi
Private Chef
Chicago
With over 25 years of culinary experience, Chef James Bellicchi is redefining the art of private dining in Chicago. A graduate of the prestigious New England Culinary Institute in Montpelier, VT, James honed his skills in some of New York’s finest establishments, including Gramercy Tavern and AZ Restaurant, where he worked alongside renowned chefs like Tom Colicchio and Patricia Yeo. After a successful career as an executive chef in the corporate world, James is now dedicated to serving thoughtfully prepared, honest food directly to the community. His passion for cooking stems from his upbringing in Boston, where he learned the importance of using fresh, local, and seasonal ingredients. Chef James specializes in a variety of cuisines, drawing inspiration from Italian, Japanese, and French culinary traditions. He believes in the beauty of simplicity and creativity, offering everything from intimate family dinners and outdoor barbecues to lavish banquets and throw down parties. His unique background includes training under his mother, a renowned macrobiotic chef, and the esteemed Master Japanese Chef Hiroshi Hayashi. These experiences have equipped him with exceptional knife skills and a deep respect for the culinary arts. Whether preparing exquisite multi-course meals in your home or catering events, Chef James ensures seamless, discreet service and exceptional cuisine that will delight your guests and create unforgettable dining experiences.
Natasha Riviere
Professional Chef
Rockland County. New York State
Chef Natasha’s cooking has always been her passion. Her love of cooking first blossomed in her grandmother’s kitchen. Those early moments sparked a lifelong journey that has led her to over 10 years of experience in the culinary industry. Natasha specializes as a Private Chef, crafting exceptional dining experiences in clients’ homes, catering events, and curating intimate private dinner parties. Chef Natasha, brings passion, creativity, and expertise. She crafts unforgettable culinary experiences tailored to each client’s unique tastes and dietary needs. She excels in developing customized menus that balance flavor, nutrition, and budget, ensuring every dish reflects both quality and creativity. Whether preparing exquisite meals for individuals and families or catering for exclusive gatherings, she thrives in dynamic, fast-paced environments that demand precision and attention to detail.
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Michael Keith
Personal Chef
Naples, FL
I originally from Michigan, I have lived in Naples Florida for the last 8 years. My culinary career started in Naples I worked at various resort/hotels and Yacht clubs in the Naples area! I specialize in European and Gulf Coast Cuisine! With my personal chef services I create a pop up restaurant in the clients home! I love developing unique dishes, experimenting with new flavors and combinations, and pushing culinary boundaries!
Jonathan Moreira
Private Chef
Chicago, IL
Chef Jonathan brings 18 years of professional cooking experience in restaurants, hotels, and catering companies on both the East Coast and in the Midwest. The youngest of four, born to Italian and Portuguese parents who met working at the Ritz-Carlton Boston, Jonathan grew up in the world of hospitality. His passion for food and cooking was sparked in a high school culinary arts class, and furthermore, on a trip to Le Cordon Bleu in London. Eventually, it led him to Johnson & Wales University, where he studied Food and Beverage Management. In 2016, Jonathan moved to Chicago to help open Duck Duck Goat, where he remained with Chef Stephanie Izard and Boka Restaurant Group for over seven years. After a brief hiatus from restaurant life, he worked with Boka Catering Group and Ambrosia Foods in the summer of '24. Now, he's pursuing a lifelong dream of working for private clients. Ready to showcase his creativity, passion, and versatility in cooking and hospitality, Jonathan is excited to be apart of EPC.
Jon Richards
Certified Cicerone
Greenville, SC
Jon aka "Big Jon" lives in Greenville, South Carolina where he has worked for the last 18 years, working in and watching the craft beer scene take hold and grow. He got his first job in foodservice at 14 years old and has been active in the hospitality industry ever since. He has over 30 years of experience at every level in a restaurant, in both front and back of house, but he has fine tuned his focus in the business to beer since returning to Greenville in 2007. Big Jon is a Certified Cicerone and is recognized as one of the pre-eminent beer experts in South Carolina. He has organized and hosted dozens of beer dinners at restaurants and venues across the upstate, and he is the co-host of the beer2whiskey podcast. He has helped open multiple restaurants and craft beer bars in the upstate, and he now teaches beer and hosts beer-centric events all across South Carolina.
Ervin Guinto
Professional Chef
Chicago, IL
Born and raised in the Northwest suburbs of Chicago, I’ve always had a deep appreciation for food and the way it brings people together. My culinary journey led me to Kendall College, where I honed my skills before working in some of Chicago’s top restaurants. I’ve held roles such as Executive Sous Chef at Momotaro, Sous Chef at Japonais, Chef de Cuisine at Arami, and PDR Chef at Maxwell's Trading. Now, as a private chef, I specialize in crafting thoughtful, tailored dining experiences that highlight local and seasonal ingredients with French and Asian influences. Whether I’m drawing inspiration from restaurants like Ever and Boonies or experimenting with new flavors in my own kitchen, I’m constantly evolving my approach to food. When I’m not cooking, I enjoy relaxing with my Shiba, Mochi, exploring freelance photography, and discovering new restaurants that fuel my creativity. What I love most about my work is the freedom to be creative, collaborate with amazing clients, and curate unique dining experiences on my own terms. Every meal tells a story, and I’m passionate about making each one memorable.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Jen Anderson
Professional Chef
Greenville, SC
Hailing from Greenville, SC, Jen Anderson has worked in pastry and finer dining. After 13 years in the restaurant industry, Jen decided to turn her attention towards bringing her expertise straight to your home. Her travels have greatly inspired her cooking, which pulls from Italian, French, and Scandinavian cuisines. Some of Jen’s favorite dining experiences include fresh oysters in Rhode Island, artichokes and cacio de pepe in Rome, and warm croissants from a bakery in the bottom floor of a finance building in Manhattan. These experiences directly influence her cooking, which consists of simple yet elegant dishes focused on local vegetables, handmade pasta, and good bread. Jen attended college and obtained a bachelor’s degree in Art and Interior Design, which heavily influenced her career as a chef, as well as her personal hobbies, such as photography, writing, and graphic design. EPC has given Jen the freedom and flexibility to attend to one of her favorite parts of hospitality: the people. The ability to personally care for guests and make the experience memorable is a passion project all its own.
LeAnn Rosado
Private Chef
Chicago, IL
I grew up in Arlington Heights, but have lived in Chicago for 25 years. I have 20 plus years in the industry. My very first job was as a host and I continued to work all positions in both the front and back of the house. I first fell in love with cooking while watching and learning in my mom's kitchen. I was classically trained in French cuisine at the Cooking and Hospitality Institute of Chicago. I have a strong focus in Caribbean, Southeast Asian, Mexican, Cajun, and beyond. I love exploring new cuisines! I love to travel, and eat my way around the world. As a personal chef I enjoy catering to individual needs and continuing to learn. I provide delicious, healthy and fresh meals to my clients each week. I also enjoy catering special events, providing delicious food with impeccable service to create amazing memories.
Dustin Musgrave
Professional Chef
Chicago, IL
Chef Dustin started his career at a young age while growing up in his father’s pizza spots. After working for Chef Michael Symon in Cleveland, he then ventured to Chicago to start his lengthy career at Hogsalt for the openings of Au Cheval, Green St Smoked Meats, and many more. From growing up making pizzas with his father, to being the Chef De Cuisine of the Alinea Group, Chef Dustin cares about quality ingredients, sustainability and has a passion for creating the best tasting food possible. He has many cuisines under his belt such as classic Italian, French, Middle Eastern, Balkan and of course American. Chef Dustin has known Chef Austin for almost 15 years now and they finally joined forces to bring you amazing experiences through dinner parties, in-home cooking and private events.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Antione Dunning
Private Chef
Chicago, IL
Chef Antione J. Dunning is a homegrown chef from Chicago, Illinois. Antione knew what he wanted to as a career when he was younger. Watching the movie Ratatouille, he fell in love with cooking. Over the course of his youth he started looking at food channels, YouTube videos and aspiring young chefs. Antione has a degree in Hospitality-Culinary Arts and is currently working at Cooper’s Hawk Restaurant and Winery.
Graze N Gather
Charcuterie Experience
Greenville, SC
Founder and Greenville native, Gracen, envisioned a way to transform everyday gatherings into extraordinary experiences. Inspired by the communal joy of sharing good food and the artful display of gourmet treats, Graze N Gather was born. The idea was simple yet ambitious: to offer more than just food, but a complete sensory experience that blends taste, visual aesthetic, and personal connection.
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Rick Rosenblum
Chef de Cuisine, LA
Los Angeles
Hello, my name is Rick Rosenblum and I’m a Private/Personal Chef with a proven track record of delivering exceptional dining experiences for upper end and UHNW clients. Catering to those in the areas of Beverly Hills, Malibu, Calabasas, et al, with years of experience in menu development, food procurement, and preparation, I craft dishes that blend culinary artistry with dietary personalization. - As I have previously worked for two different Michelin Star rated restaurants, I have developed both highly skilled and effortless approaches to one’s dining experience, ensuring a seamless, stress-free experience for my clients. Whether it’s an intimate family meal or an elaborate multi-course event, I prioritize discretion, quality, and innovation, always tailoring each menu to your tastes and lifestyle. - A truly great dining experience goes beyond just food – it’s about ambiance, service, and a personal connection. Please check me out on Instagram @chefrickrosenblum for over 100 pictures of my creations. I can also provide my resume and references upon request. Thank you for your time and consideration. I hope my qualifications align with your standards, and I look forward to the opportunity to connect further. I would truly appreciate the chance to work with you and bring my culinary expertise to your table. Looking forward to hearing from you soon!
Destin Ramsey
Chef de Cuisine
Upstate SC, Atlanta, Charlotte
Chef Bio Destin Ramsey is a private chef with over seven years of experience in luxury hospitality and fine dining. With a background in high-end restaurants and exclusive events, he brings Michelin-level technique and a warm, approachable presence to every table. Destin is known for crafting deeply personal culinary experiences — from multi-course tasting menus to tailored weekly meal prep — all designed to elevate everyday dining. Now based in the Upstate of South Carolina, Destin has built a reputation for delivering exceptional hospitality, professionalism, and consistency. Through his company, Ramsey’s Signature Events, he collaborates closely with clients to curate thoughtful menus that honor dietary preferences and seasonal inspiration. Whether it’s an intimate dinner at home or ongoing chef-driven meal prep, Chef Destin is passionate about making every bite feel intentional, flavorful, and effortless. “Hospitality begins with intention — I bring that to every plate I serve.” - Chef Destin Ramsey
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Root to Rise GVL
Upscale Eats
Greenville, SC
Root to Rise is a Greenville based duo aiming to provide fresh. healthy, and elevated meals. Their primary services include healthy meal prep, event catering, and private in-home dinners. Behind the Duo: Chef Ryan Dunn and Jennifer Cimino have over two decades of culinary and front of house experience between them.
Jasmine Belcher
Private Chef
Chicago, IL
I am a senior at Kendall College, earning my Bachelor’s degree in Culinary Arts and Business Management with a concentration in wellness. My passion lies in creating nutritious, flavorful meals that promote overall health and well-being. I am the owner and creator of Lotuz Creates. I aim to become a personal chef, specializing in sports nutrition and healthy lifestyle cooking. I am thrilled about the opportunity to share my skills and collaborate with others who value the importance of nutritious cuisine.
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Matthew Cook
Professional Chef
Chicago, IL
Chef Matthew was born in Chicago and raised in Grand Rapids, Michigan, where his love for food was inspired by his father's passion for cooking. He is a dedicated culinarian with experience in multiple Michelin-starred restaurants across the U.S., including The Inn at Little Washington in Virginia, where he worked under the legendary Patrick O'Connell, and Ever in Chicago under Curtis Duffy. He earned his culinary arts degree from the Secchia Institute in Grand Rapids, Michigan, and has since brought his talents and passion to the private chef world, providing exceptional experiences through private events, in-home cooking, and exclusive dinners.
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Cardell Brown
Chef de Cuisine
Chicago, IL
Chef Dell brings a passion for culinary, beverage, Mexican Creole fusion and a dedication to creating memorable dining experiences. With over ten years of culinary and beverage experience, Chef Dell honed his skills at Kendall College for the Culinary Arts and Beverage Management before embarking on a journey through kitchens and breweries around Chicago. Humble beginnings at beloved Michelin star restaurant Moto, Chef Dell also spent time at Boka Restaurant Group, Old Irving Brewing Company, Half Acre Beer Co., and the acclaimed restaurant Brasero. Throughout his career, Chef Dell has been privileged to work alongside some of the most respected chefs and brewers in the industry, learning innovative techniques and perfecting their craft. Their culinary philosophy centers around creativity, finesse and techniques ensuring each dish is fresh, vibrant, and bursting with flavor. Whether it's creating bold flavors with traditional elements or exploring modern twists on classic dishes, Chef Dell strives to make every meal an experience that resonates with guests. At EPC Chef Dell combines years of experience with a deep love for hospitality, curating a menu that reflects both their heritage and their creative exploration in the kitchen. Guests can expect a warm atmosphere, innovative, and a unique culinary journey that celebrates bringing people together over a well prepared dish!
Candace Hughey
Private Chef
Greenville, SC
Hello my name is Candace. It’s a pleasure to meet you. I was born and raised in New York. My love for cooking came from watching my great grandma and my grandma in the kitchen (they were excellent cooks). Their food was always so delicious and I would often imitate them on my play cook set and easy bake oven. The fire for cooking started then and stuck with me. As I traveled throughout the United States and abroad, I have always sought out authentic home cooking. I would frequent “mom and pop” spots instead of big restaurants. Now that I currently live in the South, the passion for cooking has resurfaced. This time I am completely dedicated to pursuing my dreams and provide healthy and delicious food for you. One bite at a time. Tagline—-Delicious Food, One Bite At A Time.
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Sebastian White
Professional Chef
Chicago, IL
Sebastian White is a trained psychotherapist and self-taught chef who worked with youth who were gang-involved, labeled “at-risk”, and struggling with the complexities of life. His work took a personal turn after the unexpected deaths of his aunt, Gwen Barjon, and his father, William White, Jr. In their honor, he founded The Evolved Network, NFP and established Evolved Kitchen and Garden, LLC. From being nationally recognized by acclaimed Chef Paul Kahan through his nomination for “Chef to Watch” in 2024 by Insidehook Magazine to being featured in Mariano’s Chicago Chefs Cookbook, a recognized Mariano’s tastemaker in Chicago Magazine, and most recently named one of the six best Private Chefs in Chicago by Modern Luxury and Chicago Social Magazine, Sebastian’s culinary momentum continues to grow. Sebastian seeks to inspire youth through food and use its lessons to heal. He believes that the lessons of culinary arts, gardening, and financial literacy offer transformative and transcending insights and growth when explored thoughtfully and critically. Tactile experiences like cooking and gardening teach youth essential life skills such as patience, responsibility, teamwork, and caring for one another. These activities empower, nourish, and draw out the uniqueness in young people by giving experiential access to choice in all its possibilities.
Bill Mann
Private Chef & Restaurateur
Raleigh/Durham, Holly Springs, & Eastern, North Carolina
With experience as a Chef that spans over four decades, I have successfully and without hesitation turned around adverse kitchen conditions to structure a team to be functional, harmonious, creative, and profitable while upholding the highest brand quality and sanitation standards. From corporate fine dining to community-driven restaurants, golf clubs, and resorts, I am able to pivot and excel across different environments. I have played a key role in designing and opening over a dozen restaurants. I feel my exposure to global cuisines and cultural heritage, combined with a commitment to seasonal ingredients and diverse cooking techniques, adds depth to my craft. I am a dynamic leader in high-pressure settings while ensuring cost efficiency without compromising quality.
Ryan Gomez
Professional Chef
Greenville, SC
Ryan Gomez was born and raised in Greenville, SC. His cooking style is heavily influenced by his Mexican heritage as well as his upbringing in the south. You’ll find ingredients and techniques from both cultures as well as other influences working under many talented chefs. Being a chef means so much more to Ryan than just the food. He loves creating memories and lasting relationships with clients, friends, and other local business owners in the community. Currently, Ryan has a pop up brand called SOL GVL that he operates under.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Sommelier Services
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Amy Yancey
Certified Sommelier
Greenville, South Carolina
Born and raised in Greenville, SC. Amy began working in restaurants when she was 15. She spent her early 20s working in Chicago for Lettuce Entertain You restaurant group where she studied and became a certified Sommelier. She returned to her hometown in 2019 and became the Wine Director for Halls Chophouse Greenville. Amy has a degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she created her own company called Pocket Somm, and ventured out on her own. Pocket Somm is a personal Sommelier company at your fingertips. It offers services such as a wine program consulting, personal wine procurement, and private wine education. Amy has a retail wine program inside of the Greenville Beer Exchange and hosts private wine tastings there as well as in-home. She is currently working on opening a personal wine storage and communal space called Wine Blind Cellar near Downtown, Greenville.
Healthy Meal Prep
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Candace Hughey
Private Chef
Greenville, SC
Hello my name is Candace. It’s a pleasure to meet you. I was born and raised in New York. My love for cooking came from watching my great grandma and my grandma in the kitchen (they were excellent cooks). Their food was always so delicious and I would often imitate them on my play cook set and easy bake oven. The fire for cooking started then and stuck with me. As I traveled throughout the United States and abroad, I have always sought out authentic home cooking. I would frequent “mom and pop” spots instead of big restaurants. Now that I currently live in the South, the passion for cooking has resurfaced. This time I am completely dedicated to pursuing my dreams and provide healthy and delicious food for you. One bite at a time. Tagline—-Delicious Food, One Bite At A Time.
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Bill Mann
Private Chef & Restaurateur
Raleigh/Durham, Holly Springs, & Eastern, North Carolina
With experience as a Chef that spans over four decades, I have successfully and without hesitation turned around adverse kitchen conditions to structure a team to be functional, harmonious, creative, and profitable while upholding the highest brand quality and sanitation standards. From corporate fine dining to community-driven restaurants, golf clubs, and resorts, I am able to pivot and excel across different environments. I have played a key role in designing and opening over a dozen restaurants. I feel my exposure to global cuisines and cultural heritage, combined with a commitment to seasonal ingredients and diverse cooking techniques, adds depth to my craft. I am a dynamic leader in high-pressure settings while ensuring cost efficiency without compromising quality.
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
LeAnn Rosado
Private Chef
Chicago, IL
I grew up in Arlington Heights, but have lived in Chicago for 25 years. I have 20 plus years in the industry. My very first job was as a host and I continued to work all positions in both the front and back of the house. I first fell in love with cooking while watching and learning in my mom's kitchen. I was classically trained in French cuisine at the Cooking and Hospitality Institute of Chicago. I have a strong focus in Caribbean, Southeast Asian, Mexican, Cajun, and beyond. I love exploring new cuisines! I love to travel, and eat my way around the world. As a personal chef I enjoy catering to individual needs and continuing to learn. I provide delicious, healthy and fresh meals to my clients each week. I also enjoy catering special events, providing delicious food with impeccable service to create amazing memories.
Ervin Guinto
Professional Chef
Chicago, IL
Born and raised in the Northwest suburbs of Chicago, I’ve always had a deep appreciation for food and the way it brings people together. My culinary journey led me to Kendall College, where I honed my skills before working in some of Chicago’s top restaurants. I’ve held roles such as Executive Sous Chef at Momotaro, Sous Chef at Japonais, Chef de Cuisine at Arami, and PDR Chef at Maxwell's Trading. Now, as a private chef, I specialize in crafting thoughtful, tailored dining experiences that highlight local and seasonal ingredients with French and Asian influences. Whether I’m drawing inspiration from restaurants like Ever and Boonies or experimenting with new flavors in my own kitchen, I’m constantly evolving my approach to food. When I’m not cooking, I enjoy relaxing with my Shiba, Mochi, exploring freelance photography, and discovering new restaurants that fuel my creativity. What I love most about my work is the freedom to be creative, collaborate with amazing clients, and curate unique dining experiences on my own terms. Every meal tells a story, and I’m passionate about making each one memorable.
Matthew Cook
Professional Chef
Chicago, IL
Chef Matthew was born in Chicago and raised in Grand Rapids, Michigan, where his love for food was inspired by his father's passion for cooking. He is a dedicated culinarian with experience in multiple Michelin-starred restaurants across the U.S., including The Inn at Little Washington in Virginia, where he worked under the legendary Patrick O'Connell, and Ever in Chicago under Curtis Duffy. He earned his culinary arts degree from the Secchia Institute in Grand Rapids, Michigan, and has since brought his talents and passion to the private chef world, providing exceptional experiences through private events, in-home cooking, and exclusive dinners.
Cardell Brown
Chef de Cuisine
Chicago, IL
Chef Dell brings a passion for culinary, beverage, Mexican Creole fusion and a dedication to creating memorable dining experiences. With over ten years of culinary and beverage experience, Chef Dell honed his skills at Kendall College for the Culinary Arts and Beverage Management before embarking on a journey through kitchens and breweries around Chicago. Humble beginnings at beloved Michelin star restaurant Moto, Chef Dell also spent time at Boka Restaurant Group, Old Irving Brewing Company, Half Acre Beer Co., and the acclaimed restaurant Brasero. Throughout his career, Chef Dell has been privileged to work alongside some of the most respected chefs and brewers in the industry, learning innovative techniques and perfecting their craft. Their culinary philosophy centers around creativity, finesse and techniques ensuring each dish is fresh, vibrant, and bursting with flavor. Whether it's creating bold flavors with traditional elements or exploring modern twists on classic dishes, Chef Dell strives to make every meal an experience that resonates with guests. At EPC Chef Dell combines years of experience with a deep love for hospitality, curating a menu that reflects both their heritage and their creative exploration in the kitchen. Guests can expect a warm atmosphere, innovative, and a unique culinary journey that celebrates bringing people together over a well prepared dish!
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Jasmine Belcher
Private Chef
Chicago, IL
I am a senior at Kendall College, earning my Bachelor’s degree in Culinary Arts and Business Management with a concentration in wellness. My passion lies in creating nutritious, flavorful meals that promote overall health and well-being. I am the owner and creator of Lotuz Creates. I aim to become a personal chef, specializing in sports nutrition and healthy lifestyle cooking. I am thrilled about the opportunity to share my skills and collaborate with others who value the importance of nutritious cuisine.
Antione Dunning
Private Chef
Chicago, IL
Chef Antione J. Dunning is a homegrown chef from Chicago, Illinois. Antione knew what he wanted to as a career when he was younger. Watching the movie Ratatouille, he fell in love with cooking. Over the course of his youth he started looking at food channels, YouTube videos and aspiring young chefs. Antione has a degree in Hospitality-Culinary Arts and is currently working at Cooper’s Hawk Restaurant and Winery.
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Ryan Dunn
Professional Chef
Greenville, SC
Ryan is a passionate chef based in Greenville, South Carolina. Together with Jenn Cimino, they have an Upscale Eats company called Root to Rise GVL. With over a decade of experience in the culinary world, Chef Ryen specializes in crafting exceptional farm-to-table cuisine, infusing flavors from local ingredients to create a unique culinary experience. Ryan's culinary journey began in the bustling kitchens of renowned restaurants, where he honed his skills and developed a deep appreciation for the art of cooking. As a dedicated advocate for sustainable and organic cooking, he strives to elevate every dish he creates with the freshest and highest quality ingredients available. Whether you're planning an intimate dinner party, a corporate event, or a special celebration, he is there to turn your culinary visions into reality. From thoughtfully curated menus to personalized dining experiences, I bring a blend of creativity, skill, and flavor to every dish he serves. If you're seeking an experienced and talented chef to elevate your next event, he would love to connect with you and create a truly memorable dining experience together!
Destin Ramsey
Chef de Cuisine
Upstate SC, Atlanta, Charlotte
Chef Bio Destin Ramsey is a private chef with over seven years of experience in luxury hospitality and fine dining. With a background in high-end restaurants and exclusive events, he brings Michelin-level technique and a warm, approachable presence to every table. Destin is known for crafting deeply personal culinary experiences — from multi-course tasting menus to tailored weekly meal prep — all designed to elevate everyday dining. Now based in the Upstate of South Carolina, Destin has built a reputation for delivering exceptional hospitality, professionalism, and consistency. Through his company, Ramsey’s Signature Events, he collaborates closely with clients to curate thoughtful menus that honor dietary preferences and seasonal inspiration. Whether it’s an intimate dinner at home or ongoing chef-driven meal prep, Chef Destin is passionate about making every bite feel intentional, flavorful, and effortless. “Hospitality begins with intention — I bring that to every plate I serve.” - Chef Destin Ramsey
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Natasha Riviere
Professional Chef
Rockland County. New York State
Chef Natasha’s cooking has always been her passion. Her love of cooking first blossomed in her grandmother’s kitchen. Those early moments sparked a lifelong journey that has led her to over 10 years of experience in the culinary industry. Natasha specializes as a Private Chef, crafting exceptional dining experiences in clients’ homes, catering events, and curating intimate private dinner parties. Chef Natasha, brings passion, creativity, and expertise. She crafts unforgettable culinary experiences tailored to each client’s unique tastes and dietary needs. She excels in developing customized menus that balance flavor, nutrition, and budget, ensuring every dish reflects both quality and creativity. Whether preparing exquisite meals for individuals and families or catering for exclusive gatherings, she thrives in dynamic, fast-paced environments that demand precision and attention to detail.
Michael Keith
Personal Chef
Naples, FL
I originally from Michigan, I have lived in Naples Florida for the last 8 years. My culinary career started in Naples I worked at various resort/hotels and Yacht clubs in the Naples area! I specialize in European and Gulf Coast Cuisine! With my personal chef services I create a pop up restaurant in the clients home! I love developing unique dishes, experimenting with new flavors and combinations, and pushing culinary boundaries!
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
James Bellicchi
Private Chef
Chicago
With over 25 years of culinary experience, Chef James Bellicchi is redefining the art of private dining in Chicago. A graduate of the prestigious New England Culinary Institute in Montpelier, VT, James honed his skills in some of New York’s finest establishments, including Gramercy Tavern and AZ Restaurant, where he worked alongside renowned chefs like Tom Colicchio and Patricia Yeo. After a successful career as an executive chef in the corporate world, James is now dedicated to serving thoughtfully prepared, honest food directly to the community. His passion for cooking stems from his upbringing in Boston, where he learned the importance of using fresh, local, and seasonal ingredients. Chef James specializes in a variety of cuisines, drawing inspiration from Italian, Japanese, and French culinary traditions. He believes in the beauty of simplicity and creativity, offering everything from intimate family dinners and outdoor barbecues to lavish banquets and throw down parties. His unique background includes training under his mother, a renowned macrobiotic chef, and the esteemed Master Japanese Chef Hiroshi Hayashi. These experiences have equipped him with exceptional knife skills and a deep respect for the culinary arts. Whether preparing exquisite multi-course meals in your home or catering events, Chef James ensures seamless, discreet service and exceptional cuisine that will delight your guests and create unforgettable dining experiences.
Jen Anderson
Professional Chef
Greenville, SC
Hailing from Greenville, SC, Jen Anderson has worked in pastry and finer dining. After 13 years in the restaurant industry, Jen decided to turn her attention towards bringing her expertise straight to your home. Her travels have greatly inspired her cooking, which pulls from Italian, French, and Scandinavian cuisines. Some of Jen’s favorite dining experiences include fresh oysters in Rhode Island, artichokes and cacio de pepe in Rome, and warm croissants from a bakery in the bottom floor of a finance building in Manhattan. These experiences directly influence her cooking, which consists of simple yet elegant dishes focused on local vegetables, handmade pasta, and good bread. Jen attended college and obtained a bachelor’s degree in Art and Interior Design, which heavily influenced her career as a chef, as well as her personal hobbies, such as photography, writing, and graphic design. EPC has given Jen the freedom and flexibility to attend to one of her favorite parts of hospitality: the people. The ability to personally care for guests and make the experience memorable is a passion project all its own.
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Rick Rosenblum
Chef de Cuisine, LA
Los Angeles
Hello, my name is Rick Rosenblum and I’m a Private/Personal Chef with a proven track record of delivering exceptional dining experiences for upper end and UHNW clients. Catering to those in the areas of Beverly Hills, Malibu, Calabasas, et al, with years of experience in menu development, food procurement, and preparation, I craft dishes that blend culinary artistry with dietary personalization. - As I have previously worked for two different Michelin Star rated restaurants, I have developed both highly skilled and effortless approaches to one’s dining experience, ensuring a seamless, stress-free experience for my clients. Whether it’s an intimate family meal or an elaborate multi-course event, I prioritize discretion, quality, and innovation, always tailoring each menu to your tastes and lifestyle. - A truly great dining experience goes beyond just food – it’s about ambiance, service, and a personal connection. Please check me out on Instagram @chefrickrosenblum for over 100 pictures of my creations. I can also provide my resume and references upon request. Thank you for your time and consideration. I hope my qualifications align with your standards, and I look forward to the opportunity to connect further. I would truly appreciate the chance to work with you and bring my culinary expertise to your table. Looking forward to hearing from you soon!
Jonathan Moreira
Private Chef
Chicago, IL
Chef Jonathan brings 18 years of professional cooking experience in restaurants, hotels, and catering companies on both the East Coast and in the Midwest. The youngest of four, born to Italian and Portuguese parents who met working at the Ritz-Carlton Boston, Jonathan grew up in the world of hospitality. His passion for food and cooking was sparked in a high school culinary arts class, and furthermore, on a trip to Le Cordon Bleu in London. Eventually, it led him to Johnson & Wales University, where he studied Food and Beverage Management. In 2016, Jonathan moved to Chicago to help open Duck Duck Goat, where he remained with Chef Stephanie Izard and Boka Restaurant Group for over seven years. After a brief hiatus from restaurant life, he worked with Boka Catering Group and Ambrosia Foods in the summer of '24. Now, he's pursuing a lifelong dream of working for private clients. Ready to showcase his creativity, passion, and versatility in cooking and hospitality, Jonathan is excited to be apart of EPC.
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Root to Rise GVL
Upscale Eats
Greenville, SC
Root to Rise is a Greenville based duo aiming to provide fresh. healthy, and elevated meals. Their primary services include healthy meal prep, event catering, and private in-home dinners. Behind the Duo: Chef Ryan Dunn and Jennifer Cimino have over two decades of culinary and front of house experience between them.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Dan Warren
Private Chef
Chicago, IL
Originally from Toccoa, Georgia, Chef Dan Warren has cultivated a diverse culinary background across the southern United States over the last twelve years. Now residing in Chicago, Dan has a deep appreciation for Southern cuisine, a passion that blossomed from his early days in Tennessee and further developed through his experiences in various esteemed BBQ joints and fine dining settings. His culinary path began in a local diner, where he first learned the fundamentals of cooking. Throughout his career, Dan has embraced opportunities to expand his skills in wood fire cooking, butchery, and sausage making. The shift to baking during the pandemic allowed him to explore a new culinary area, where he developed a solid foundation in sourdough at Flat and Point. His time at Mindy’s Bakery was an opportunity to blend his bread baking skills with his savory expertise, further refining his ability to create balanced and flavorful dishes. Outside the kitchen, Dan is an avid Dungeons & Dragons enthusiast and enjoys immersing himself in audiobooks and the tranquility of nature hikes. At Elite Personal Chefs, he values the transparent relationship between his efforts and rewards, which contrasts with his past experiences in the culinary field. The private chef lifestyle appeals to Dan particularly for the direct interaction with clients and the flexibility it offers, allowing him to personally connect with those he serves while navigating his own career path. Chef Dan Warren continues to embrace each opportunity to learn and share his culinary passion, delivering unique and heartfelt dishes to all who dine at his table.
Sebastian White
Professional Chef
Chicago, IL
Sebastian White is a trained psychotherapist and self-taught chef who worked with youth who were gang-involved, labeled “at-risk”, and struggling with the complexities of life. His work took a personal turn after the unexpected deaths of his aunt, Gwen Barjon, and his father, William White, Jr. In their honor, he founded The Evolved Network, NFP and established Evolved Kitchen and Garden, LLC. From being nationally recognized by acclaimed Chef Paul Kahan through his nomination for “Chef to Watch” in 2024 by Insidehook Magazine to being featured in Mariano’s Chicago Chefs Cookbook, a recognized Mariano’s tastemaker in Chicago Magazine, and most recently named one of the six best Private Chefs in Chicago by Modern Luxury and Chicago Social Magazine, Sebastian’s culinary momentum continues to grow. Sebastian seeks to inspire youth through food and use its lessons to heal. He believes that the lessons of culinary arts, gardening, and financial literacy offer transformative and transcending insights and growth when explored thoughtfully and critically. Tactile experiences like cooking and gardening teach youth essential life skills such as patience, responsibility, teamwork, and caring for one another. These activities empower, nourish, and draw out the uniqueness in young people by giving experiential access to choice in all its possibilities.
Dustin Musgrave
Professional Chef
Chicago, IL
Chef Dustin started his career at a young age while growing up in his father’s pizza spots. After working for Chef Michael Symon in Cleveland, he then ventured to Chicago to start his lengthy career at Hogsalt for the openings of Au Cheval, Green St Smoked Meats, and many more. From growing up making pizzas with his father, to being the Chef De Cuisine of the Alinea Group, Chef Dustin cares about quality ingredients, sustainability and has a passion for creating the best tasting food possible. He has many cuisines under his belt such as classic Italian, French, Middle Eastern, Balkan and of course American. Chef Dustin has known Chef Austin for almost 15 years now and they finally joined forces to bring you amazing experiences through dinner parties, in-home cooking and private events.
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Tradeshow Demonstrations
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Michael Keith
Personal Chef
Naples, FL
I originally from Michigan, I have lived in Naples Florida for the last 8 years. My culinary career started in Naples I worked at various resort/hotels and Yacht clubs in the Naples area! I specialize in European and Gulf Coast Cuisine! With my personal chef services I create a pop up restaurant in the clients home! I love developing unique dishes, experimenting with new flavors and combinations, and pushing culinary boundaries!
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Matthew Cook
Professional Chef
Chicago, IL
Chef Matthew was born in Chicago and raised in Grand Rapids, Michigan, where his love for food was inspired by his father's passion for cooking. He is a dedicated culinarian with experience in multiple Michelin-starred restaurants across the U.S., including The Inn at Little Washington in Virginia, where he worked under the legendary Patrick O'Connell, and Ever in Chicago under Curtis Duffy. He earned his culinary arts degree from the Secchia Institute in Grand Rapids, Michigan, and has since brought his talents and passion to the private chef world, providing exceptional experiences through private events, in-home cooking, and exclusive dinners.
James Bellicchi
Private Chef
Chicago
With over 25 years of culinary experience, Chef James Bellicchi is redefining the art of private dining in Chicago. A graduate of the prestigious New England Culinary Institute in Montpelier, VT, James honed his skills in some of New York’s finest establishments, including Gramercy Tavern and AZ Restaurant, where he worked alongside renowned chefs like Tom Colicchio and Patricia Yeo. After a successful career as an executive chef in the corporate world, James is now dedicated to serving thoughtfully prepared, honest food directly to the community. His passion for cooking stems from his upbringing in Boston, where he learned the importance of using fresh, local, and seasonal ingredients. Chef James specializes in a variety of cuisines, drawing inspiration from Italian, Japanese, and French culinary traditions. He believes in the beauty of simplicity and creativity, offering everything from intimate family dinners and outdoor barbecues to lavish banquets and throw down parties. His unique background includes training under his mother, a renowned macrobiotic chef, and the esteemed Master Japanese Chef Hiroshi Hayashi. These experiences have equipped him with exceptional knife skills and a deep respect for the culinary arts. Whether preparing exquisite multi-course meals in your home or catering events, Chef James ensures seamless, discreet service and exceptional cuisine that will delight your guests and create unforgettable dining experiences.
Ervin Guinto
Professional Chef
Chicago, IL
Born and raised in the Northwest suburbs of Chicago, I’ve always had a deep appreciation for food and the way it brings people together. My culinary journey led me to Kendall College, where I honed my skills before working in some of Chicago’s top restaurants. I’ve held roles such as Executive Sous Chef at Momotaro, Sous Chef at Japonais, Chef de Cuisine at Arami, and PDR Chef at Maxwell's Trading. Now, as a private chef, I specialize in crafting thoughtful, tailored dining experiences that highlight local and seasonal ingredients with French and Asian influences. Whether I’m drawing inspiration from restaurants like Ever and Boonies or experimenting with new flavors in my own kitchen, I’m constantly evolving my approach to food. When I’m not cooking, I enjoy relaxing with my Shiba, Mochi, exploring freelance photography, and discovering new restaurants that fuel my creativity. What I love most about my work is the freedom to be creative, collaborate with amazing clients, and curate unique dining experiences on my own terms. Every meal tells a story, and I’m passionate about making each one memorable.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Jonathan Moreira
Private Chef
Chicago, IL
Chef Jonathan brings 18 years of professional cooking experience in restaurants, hotels, and catering companies on both the East Coast and in the Midwest. The youngest of four, born to Italian and Portuguese parents who met working at the Ritz-Carlton Boston, Jonathan grew up in the world of hospitality. His passion for food and cooking was sparked in a high school culinary arts class, and furthermore, on a trip to Le Cordon Bleu in London. Eventually, it led him to Johnson & Wales University, where he studied Food and Beverage Management. In 2016, Jonathan moved to Chicago to help open Duck Duck Goat, where he remained with Chef Stephanie Izard and Boka Restaurant Group for over seven years. After a brief hiatus from restaurant life, he worked with Boka Catering Group and Ambrosia Foods in the summer of '24. Now, he's pursuing a lifelong dream of working for private clients. Ready to showcase his creativity, passion, and versatility in cooking and hospitality, Jonathan is excited to be apart of EPC.
Dan Warren
Private Chef
Chicago, IL
Originally from Toccoa, Georgia, Chef Dan Warren has cultivated a diverse culinary background across the southern United States over the last twelve years. Now residing in Chicago, Dan has a deep appreciation for Southern cuisine, a passion that blossomed from his early days in Tennessee and further developed through his experiences in various esteemed BBQ joints and fine dining settings. His culinary path began in a local diner, where he first learned the fundamentals of cooking. Throughout his career, Dan has embraced opportunities to expand his skills in wood fire cooking, butchery, and sausage making. The shift to baking during the pandemic allowed him to explore a new culinary area, where he developed a solid foundation in sourdough at Flat and Point. His time at Mindy’s Bakery was an opportunity to blend his bread baking skills with his savory expertise, further refining his ability to create balanced and flavorful dishes. Outside the kitchen, Dan is an avid Dungeons & Dragons enthusiast and enjoys immersing himself in audiobooks and the tranquility of nature hikes. At Elite Personal Chefs, he values the transparent relationship between his efforts and rewards, which contrasts with his past experiences in the culinary field. The private chef lifestyle appeals to Dan particularly for the direct interaction with clients and the flexibility it offers, allowing him to personally connect with those he serves while navigating his own career path. Chef Dan Warren continues to embrace each opportunity to learn and share his culinary passion, delivering unique and heartfelt dishes to all who dine at his table.
Bill Mann
Private Chef & Restaurateur
Raleigh/Durham, Holly Springs, & Eastern, North Carolina
With experience as a Chef that spans over four decades, I have successfully and without hesitation turned around adverse kitchen conditions to structure a team to be functional, harmonious, creative, and profitable while upholding the highest brand quality and sanitation standards. From corporate fine dining to community-driven restaurants, golf clubs, and resorts, I am able to pivot and excel across different environments. I have played a key role in designing and opening over a dozen restaurants. I feel my exposure to global cuisines and cultural heritage, combined with a commitment to seasonal ingredients and diverse cooking techniques, adds depth to my craft. I am a dynamic leader in high-pressure settings while ensuring cost efficiency without compromising quality.
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
LeAnn Rosado
Private Chef
Chicago, IL
I grew up in Arlington Heights, but have lived in Chicago for 25 years. I have 20 plus years in the industry. My very first job was as a host and I continued to work all positions in both the front and back of the house. I first fell in love with cooking while watching and learning in my mom's kitchen. I was classically trained in French cuisine at the Cooking and Hospitality Institute of Chicago. I have a strong focus in Caribbean, Southeast Asian, Mexican, Cajun, and beyond. I love exploring new cuisines! I love to travel, and eat my way around the world. As a personal chef I enjoy catering to individual needs and continuing to learn. I provide delicious, healthy and fresh meals to my clients each week. I also enjoy catering special events, providing delicious food with impeccable service to create amazing memories.
Wedding Catering
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Ryan Dunn
Professional Chef
Greenville, SC
Ryan is a passionate chef based in Greenville, South Carolina. Together with Jenn Cimino, they have an Upscale Eats company called Root to Rise GVL. With over a decade of experience in the culinary world, Chef Ryen specializes in crafting exceptional farm-to-table cuisine, infusing flavors from local ingredients to create a unique culinary experience. Ryan's culinary journey began in the bustling kitchens of renowned restaurants, where he honed his skills and developed a deep appreciation for the art of cooking. As a dedicated advocate for sustainable and organic cooking, he strives to elevate every dish he creates with the freshest and highest quality ingredients available. Whether you're planning an intimate dinner party, a corporate event, or a special celebration, he is there to turn your culinary visions into reality. From thoughtfully curated menus to personalized dining experiences, I bring a blend of creativity, skill, and flavor to every dish he serves. If you're seeking an experienced and talented chef to elevate your next event, he would love to connect with you and create a truly memorable dining experience together!
Jen Anderson
Professional Chef
Greenville, SC
Hailing from Greenville, SC, Jen Anderson has worked in pastry and finer dining. After 13 years in the restaurant industry, Jen decided to turn her attention towards bringing her expertise straight to your home. Her travels have greatly inspired her cooking, which pulls from Italian, French, and Scandinavian cuisines. Some of Jen’s favorite dining experiences include fresh oysters in Rhode Island, artichokes and cacio de pepe in Rome, and warm croissants from a bakery in the bottom floor of a finance building in Manhattan. These experiences directly influence her cooking, which consists of simple yet elegant dishes focused on local vegetables, handmade pasta, and good bread. Jen attended college and obtained a bachelor’s degree in Art and Interior Design, which heavily influenced her career as a chef, as well as her personal hobbies, such as photography, writing, and graphic design. EPC has given Jen the freedom and flexibility to attend to one of her favorite parts of hospitality: the people. The ability to personally care for guests and make the experience memorable is a passion project all its own.
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Root to Rise GVL
Upscale Eats
Greenville, SC
Root to Rise is a Greenville based duo aiming to provide fresh. healthy, and elevated meals. Their primary services include healthy meal prep, event catering, and private in-home dinners. Behind the Duo: Chef Ryan Dunn and Jennifer Cimino have over two decades of culinary and front of house experience between them.
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Bar & Cocktail Packages
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Consulting
Bill Mann
Private Chef & Restaurateur
Raleigh/Durham, Holly Springs, & Eastern, North Carolina
With experience as a Chef that spans over four decades, I have successfully and without hesitation turned around adverse kitchen conditions to structure a team to be functional, harmonious, creative, and profitable while upholding the highest brand quality and sanitation standards. From corporate fine dining to community-driven restaurants, golf clubs, and resorts, I am able to pivot and excel across different environments. I have played a key role in designing and opening over a dozen restaurants. I feel my exposure to global cuisines and cultural heritage, combined with a commitment to seasonal ingredients and diverse cooking techniques, adds depth to my craft. I am a dynamic leader in high-pressure settings while ensuring cost efficiency without compromising quality.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Matthew Cook
Professional Chef
Chicago, IL
Chef Matthew was born in Chicago and raised in Grand Rapids, Michigan, where his love for food was inspired by his father's passion for cooking. He is a dedicated culinarian with experience in multiple Michelin-starred restaurants across the U.S., including The Inn at Little Washington in Virginia, where he worked under the legendary Patrick O'Connell, and Ever in Chicago under Curtis Duffy. He earned his culinary arts degree from the Secchia Institute in Grand Rapids, Michigan, and has since brought his talents and passion to the private chef world, providing exceptional experiences through private events, in-home cooking, and exclusive dinners.
James Bellicchi
Private Chef
Chicago
With over 25 years of culinary experience, Chef James Bellicchi is redefining the art of private dining in Chicago. A graduate of the prestigious New England Culinary Institute in Montpelier, VT, James honed his skills in some of New York’s finest establishments, including Gramercy Tavern and AZ Restaurant, where he worked alongside renowned chefs like Tom Colicchio and Patricia Yeo. After a successful career as an executive chef in the corporate world, James is now dedicated to serving thoughtfully prepared, honest food directly to the community. His passion for cooking stems from his upbringing in Boston, where he learned the importance of using fresh, local, and seasonal ingredients. Chef James specializes in a variety of cuisines, drawing inspiration from Italian, Japanese, and French culinary traditions. He believes in the beauty of simplicity and creativity, offering everything from intimate family dinners and outdoor barbecues to lavish banquets and throw down parties. His unique background includes training under his mother, a renowned macrobiotic chef, and the esteemed Master Japanese Chef Hiroshi Hayashi. These experiences have equipped him with exceptional knife skills and a deep respect for the culinary arts. Whether preparing exquisite multi-course meals in your home or catering events, Chef James ensures seamless, discreet service and exceptional cuisine that will delight your guests and create unforgettable dining experiences.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Jon Richards
Certified Cicerone
Greenville, SC
Jon aka "Big Jon" lives in Greenville, South Carolina where he has worked for the last 18 years, working in and watching the craft beer scene take hold and grow. He got his first job in foodservice at 14 years old and has been active in the hospitality industry ever since. He has over 30 years of experience at every level in a restaurant, in both front and back of house, but he has fine tuned his focus in the business to beer since returning to Greenville in 2007. Big Jon is a Certified Cicerone and is recognized as one of the pre-eminent beer experts in South Carolina. He has organized and hosted dozens of beer dinners at restaurants and venues across the upstate, and he is the co-host of the beer2whiskey podcast. He has helped open multiple restaurants and craft beer bars in the upstate, and he now teaches beer and hosts beer-centric events all across South Carolina.
Amy Yancey
Certified Sommelier
Greenville, South Carolina
Born and raised in Greenville, SC. Amy began working in restaurants when she was 15. She spent her early 20s working in Chicago for Lettuce Entertain You restaurant group where she studied and became a certified Sommelier. She returned to her hometown in 2019 and became the Wine Director for Halls Chophouse Greenville. Amy has a degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she created her own company called Pocket Somm, and ventured out on her own. Pocket Somm is a personal Sommelier company at your fingertips. It offers services such as a wine program consulting, personal wine procurement, and private wine education. Amy has a retail wine program inside of the Greenville Beer Exchange and hosts private wine tastings there as well as in-home. She is currently working on opening a personal wine storage and communal space called Wine Blind Cellar near Downtown, Greenville.
Dustin Musgrave
Professional Chef
Chicago, IL
Chef Dustin started his career at a young age while growing up in his father’s pizza spots. After working for Chef Michael Symon in Cleveland, he then ventured to Chicago to start his lengthy career at Hogsalt for the openings of Au Cheval, Green St Smoked Meats, and many more. From growing up making pizzas with his father, to being the Chef De Cuisine of the Alinea Group, Chef Dustin cares about quality ingredients, sustainability and has a passion for creating the best tasting food possible. He has many cuisines under his belt such as classic Italian, French, Middle Eastern, Balkan and of course American. Chef Dustin has known Chef Austin for almost 15 years now and they finally joined forces to bring you amazing experiences through dinner parties, in-home cooking and private events.
Jonathan Moreira
Private Chef
Chicago, IL
Chef Jonathan brings 18 years of professional cooking experience in restaurants, hotels, and catering companies on both the East Coast and in the Midwest. The youngest of four, born to Italian and Portuguese parents who met working at the Ritz-Carlton Boston, Jonathan grew up in the world of hospitality. His passion for food and cooking was sparked in a high school culinary arts class, and furthermore, on a trip to Le Cordon Bleu in London. Eventually, it led him to Johnson & Wales University, where he studied Food and Beverage Management. In 2016, Jonathan moved to Chicago to help open Duck Duck Goat, where he remained with Chef Stephanie Izard and Boka Restaurant Group for over seven years. After a brief hiatus from restaurant life, he worked with Boka Catering Group and Ambrosia Foods in the summer of '24. Now, he's pursuing a lifelong dream of working for private clients. Ready to showcase his creativity, passion, and versatility in cooking and hospitality, Jonathan is excited to be apart of EPC.
Sanitation
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Recipe & Brand Development
Matthew Cook
Professional Chef
Chicago, IL
Chef Matthew was born in Chicago and raised in Grand Rapids, Michigan, where his love for food was inspired by his father's passion for cooking. He is a dedicated culinarian with experience in multiple Michelin-starred restaurants across the U.S., including The Inn at Little Washington in Virginia, where he worked under the legendary Patrick O'Connell, and Ever in Chicago under Curtis Duffy. He earned his culinary arts degree from the Secchia Institute in Grand Rapids, Michigan, and has since brought his talents and passion to the private chef world, providing exceptional experiences through private events, in-home cooking, and exclusive dinners.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Destin Ramsey
Chef de Cuisine
Upstate SC, Atlanta, Charlotte
Chef Bio Destin Ramsey is a private chef with over seven years of experience in luxury hospitality and fine dining. With a background in high-end restaurants and exclusive events, he brings Michelin-level technique and a warm, approachable presence to every table. Destin is known for crafting deeply personal culinary experiences — from multi-course tasting menus to tailored weekly meal prep — all designed to elevate everyday dining. Now based in the Upstate of South Carolina, Destin has built a reputation for delivering exceptional hospitality, professionalism, and consistency. Through his company, Ramsey’s Signature Events, he collaborates closely with clients to curate thoughtful menus that honor dietary preferences and seasonal inspiration. Whether it’s an intimate dinner at home or ongoing chef-driven meal prep, Chef Destin is passionate about making every bite feel intentional, flavorful, and effortless. “Hospitality begins with intention — I bring that to every plate I serve.” - Chef Destin Ramsey
Bill Mann
Private Chef & Restaurateur
Raleigh/Durham, Holly Springs, & Eastern, North Carolina
With experience as a Chef that spans over four decades, I have successfully and without hesitation turned around adverse kitchen conditions to structure a team to be functional, harmonious, creative, and profitable while upholding the highest brand quality and sanitation standards. From corporate fine dining to community-driven restaurants, golf clubs, and resorts, I am able to pivot and excel across different environments. I have played a key role in designing and opening over a dozen restaurants. I feel my exposure to global cuisines and cultural heritage, combined with a commitment to seasonal ingredients and diverse cooking techniques, adds depth to my craft. I am a dynamic leader in high-pressure settings while ensuring cost efficiency without compromising quality.
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
In-Store Demonstrations
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Dan Warren
Private Chef
Chicago, IL
Originally from Toccoa, Georgia, Chef Dan Warren has cultivated a diverse culinary background across the southern United States over the last twelve years. Now residing in Chicago, Dan has a deep appreciation for Southern cuisine, a passion that blossomed from his early days in Tennessee and further developed through his experiences in various esteemed BBQ joints and fine dining settings. His culinary path began in a local diner, where he first learned the fundamentals of cooking. Throughout his career, Dan has embraced opportunities to expand his skills in wood fire cooking, butchery, and sausage making. The shift to baking during the pandemic allowed him to explore a new culinary area, where he developed a solid foundation in sourdough at Flat and Point. His time at Mindy’s Bakery was an opportunity to blend his bread baking skills with his savory expertise, further refining his ability to create balanced and flavorful dishes. Outside the kitchen, Dan is an avid Dungeons & Dragons enthusiast and enjoys immersing himself in audiobooks and the tranquility of nature hikes. At Elite Personal Chefs, he values the transparent relationship between his efforts and rewards, which contrasts with his past experiences in the culinary field. The private chef lifestyle appeals to Dan particularly for the direct interaction with clients and the flexibility it offers, allowing him to personally connect with those he serves while navigating his own career path. Chef Dan Warren continues to embrace each opportunity to learn and share his culinary passion, delivering unique and heartfelt dishes to all who dine at his table.
Bill Mann
Private Chef & Restaurateur
Raleigh/Durham, Holly Springs, & Eastern, North Carolina
With experience as a Chef that spans over four decades, I have successfully and without hesitation turned around adverse kitchen conditions to structure a team to be functional, harmonious, creative, and profitable while upholding the highest brand quality and sanitation standards. From corporate fine dining to community-driven restaurants, golf clubs, and resorts, I am able to pivot and excel across different environments. I have played a key role in designing and opening over a dozen restaurants. I feel my exposure to global cuisines and cultural heritage, combined with a commitment to seasonal ingredients and diverse cooking techniques, adds depth to my craft. I am a dynamic leader in high-pressure settings while ensuring cost efficiency without compromising quality.
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Jonathan Moreira
Private Chef
Chicago, IL
Chef Jonathan brings 18 years of professional cooking experience in restaurants, hotels, and catering companies on both the East Coast and in the Midwest. The youngest of four, born to Italian and Portuguese parents who met working at the Ritz-Carlton Boston, Jonathan grew up in the world of hospitality. His passion for food and cooking was sparked in a high school culinary arts class, and furthermore, on a trip to Le Cordon Bleu in London. Eventually, it led him to Johnson & Wales University, where he studied Food and Beverage Management. In 2016, Jonathan moved to Chicago to help open Duck Duck Goat, where he remained with Chef Stephanie Izard and Boka Restaurant Group for over seven years. After a brief hiatus from restaurant life, he worked with Boka Catering Group and Ambrosia Foods in the summer of '24. Now, he's pursuing a lifelong dream of working for private clients. Ready to showcase his creativity, passion, and versatility in cooking and hospitality, Jonathan is excited to be apart of EPC.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
James Bellicchi
Private Chef
Chicago
With over 25 years of culinary experience, Chef James Bellicchi is redefining the art of private dining in Chicago. A graduate of the prestigious New England Culinary Institute in Montpelier, VT, James honed his skills in some of New York’s finest establishments, including Gramercy Tavern and AZ Restaurant, where he worked alongside renowned chefs like Tom Colicchio and Patricia Yeo. After a successful career as an executive chef in the corporate world, James is now dedicated to serving thoughtfully prepared, honest food directly to the community. His passion for cooking stems from his upbringing in Boston, where he learned the importance of using fresh, local, and seasonal ingredients. Chef James specializes in a variety of cuisines, drawing inspiration from Italian, Japanese, and French culinary traditions. He believes in the beauty of simplicity and creativity, offering everything from intimate family dinners and outdoor barbecues to lavish banquets and throw down parties. His unique background includes training under his mother, a renowned macrobiotic chef, and the esteemed Master Japanese Chef Hiroshi Hayashi. These experiences have equipped him with exceptional knife skills and a deep respect for the culinary arts. Whether preparing exquisite multi-course meals in your home or catering events, Chef James ensures seamless, discreet service and exceptional cuisine that will delight your guests and create unforgettable dining experiences.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Michael Keith
Personal Chef
Naples, FL
I originally from Michigan, I have lived in Naples Florida for the last 8 years. My culinary career started in Naples I worked at various resort/hotels and Yacht clubs in the Naples area! I specialize in European and Gulf Coast Cuisine! With my personal chef services I create a pop up restaurant in the clients home! I love developing unique dishes, experimenting with new flavors and combinations, and pushing culinary boundaries!
Matthew Cook
Professional Chef
Chicago, IL
Chef Matthew was born in Chicago and raised in Grand Rapids, Michigan, where his love for food was inspired by his father's passion for cooking. He is a dedicated culinarian with experience in multiple Michelin-starred restaurants across the U.S., including The Inn at Little Washington in Virginia, where he worked under the legendary Patrick O'Connell, and Ever in Chicago under Curtis Duffy. He earned his culinary arts degree from the Secchia Institute in Grand Rapids, Michigan, and has since brought his talents and passion to the private chef world, providing exceptional experiences through private events, in-home cooking, and exclusive dinners.
LeAnn Rosado
Private Chef
Chicago, IL
I grew up in Arlington Heights, but have lived in Chicago for 25 years. I have 20 plus years in the industry. My very first job was as a host and I continued to work all positions in both the front and back of the house. I first fell in love with cooking while watching and learning in my mom's kitchen. I was classically trained in French cuisine at the Cooking and Hospitality Institute of Chicago. I have a strong focus in Caribbean, Southeast Asian, Mexican, Cajun, and beyond. I love exploring new cuisines! I love to travel, and eat my way around the world. As a personal chef I enjoy catering to individual needs and continuing to learn. I provide delicious, healthy and fresh meals to my clients each week. I also enjoy catering special events, providing delicious food with impeccable service to create amazing memories.
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Wine & Beer Packages
Amy Yancey
Certified Sommelier
Greenville, South Carolina
Born and raised in Greenville, SC. Amy began working in restaurants when she was 15. She spent her early 20s working in Chicago for Lettuce Entertain You restaurant group where she studied and became a certified Sommelier. She returned to her hometown in 2019 and became the Wine Director for Halls Chophouse Greenville. Amy has a degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she created her own company called Pocket Somm, and ventured out on her own. Pocket Somm is a personal Sommelier company at your fingertips. It offers services such as a wine program consulting, personal wine procurement, and private wine education. Amy has a retail wine program inside of the Greenville Beer Exchange and hosts private wine tastings there as well as in-home. She is currently working on opening a personal wine storage and communal space called Wine Blind Cellar near Downtown, Greenville.
Jon Richards
Certified Cicerone
Greenville, SC
Jon aka "Big Jon" lives in Greenville, South Carolina where he has worked for the last 18 years, working in and watching the craft beer scene take hold and grow. He got his first job in foodservice at 14 years old and has been active in the hospitality industry ever since. He has over 30 years of experience at every level in a restaurant, in both front and back of house, but he has fine tuned his focus in the business to beer since returning to Greenville in 2007. Big Jon is a Certified Cicerone and is recognized as one of the pre-eminent beer experts in South Carolina. He has organized and hosted dozens of beer dinners at restaurants and venues across the upstate, and he is the co-host of the beer2whiskey podcast. He has helped open multiple restaurants and craft beer bars in the upstate, and he now teaches beer and hosts beer-centric events all across South Carolina.
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Cardell Brown
Chef de Cuisine
Chicago, IL
Chef Dell brings a passion for culinary, beverage, Mexican Creole fusion and a dedication to creating memorable dining experiences. With over ten years of culinary and beverage experience, Chef Dell honed his skills at Kendall College for the Culinary Arts and Beverage Management before embarking on a journey through kitchens and breweries around Chicago. Humble beginnings at beloved Michelin star restaurant Moto, Chef Dell also spent time at Boka Restaurant Group, Old Irving Brewing Company, Half Acre Beer Co., and the acclaimed restaurant Brasero. Throughout his career, Chef Dell has been privileged to work alongside some of the most respected chefs and brewers in the industry, learning innovative techniques and perfecting their craft. Their culinary philosophy centers around creativity, finesse and techniques ensuring each dish is fresh, vibrant, and bursting with flavor. Whether it's creating bold flavors with traditional elements or exploring modern twists on classic dishes, Chef Dell strives to make every meal an experience that resonates with guests. At EPC Chef Dell combines years of experience with a deep love for hospitality, curating a menu that reflects both their heritage and their creative exploration in the kitchen. Guests can expect a warm atmosphere, innovative, and a unique culinary journey that celebrates bringing people together over a well prepared dish!
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin