.jpg)
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!
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
Coming from humble beginnings, I spent a lot of time in mom’s kitchen where I was constantly cooking up new dishes for the family. I soon developed a love for different cooking techniques and was inspired by how food can tell a story, as well as how it brings people together.
Wanting to further my culinary experience, I enrolled in the Le Cordon Bleu program in Pasadena, California, where I received my culinary degree in 2000 with Honor Roll accreditations. Prior to leaving culinary school, I was presented with the opportunity of, and the distinct pleasure of, working with both Wolfgang Puck, Los Angeles, California, and the Pinot Bistro/Patina Catering Group in Studio City, California, under the instruction of Chef Joachim Splichal and Chef Octavio Becerra.
Upon graduating culinary school, I accepted a position as Line Chef at Pinot Bistro and worked there from 2001 to 2006. The skills gained here allowed me to make the jump to work as the Sous Chef at The Harvest Restaurant in Brentwood, California.
In 2008, I began working at Saddle Peak Lodge, Calabasas, California, as Chef De Cuisine. Saddle Peak Lodge was best known for their New American fare and wild game, to which I excelled in the art of to ensure that quality remained impeccable, and customers consistently commented on the quality and taste of the meals. In 2010, I was instrumental in getting an excellent review for the restaurant from S. Irene Virbila - L.A. Times. Of the nine dishes she reviewed, I made five of them.
In 2012, I was presented with the opportunity to be a Private Chef at a Estate in Camarillo, California. I was responsible for purchasing and preparing specialized meals for a family, including organic and gluten-free products, and maintaining dietary restrictions. After branching out to the private sector, I developed a passion for smaller, more intimate settings, along with occasional party settings. It was here too, that I discovered customer needs changing and people becoming more aware of how important healthy eating is.
Right now my favorite place to eat is Mozza on Melrose at Highland. I live in Koreatown so my options for eating Asian cuisine are many.
My culinary experiences have taught me to focus on how to prepare a variety of foods, along with adapting recipes for health-minded individuals. I am meticulous in everything I do. My core values are passion and harmony, and my job is to prepare meals for guests, offering them an experience they’ll never forget.
