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.
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.
Born and raised in Madison, Wisconsin. I have also called San Francisco, Nashville, Italy and now Chicago my home.
Impossible to choose! It depends on my mood, who I'm with, and the vibe we are looking for. My favorite thing is to try new places or introduce someone to a new cuisine.
My favorite thing to cook at home is something I haven't cooked before. Like choosing a favorite restaurant or cuisine, it depends on how I'm feeling and what I'm craving at that moment!
I've spent my career learning about many cuisines and techniques, so I don't fit into one cooking style category. Being well versed and knowledgeable in various styles is important to me for inspiration.
Food has always been about love and connection for me. The creativity, fast pace, and endless learning opportunities in cooking appealed to me in pursuing this career.
Traveling, learning languages, painting, making up songs about my cat, writing and performing poetry, solving the NYT Sunday Crossword puzzle, annoying my friends and family, and calling Chef Jaime for challenging client requests.
EPC allows me to enjoy my craft while having a healthy work-life balance. The company supports team members, values individual talents, and its mission empowers hospitality professionals to improve their lives.
I love having personal exchanges with people from all walks of life. In private cooking, clients become friends and family. As Director of Sales and Client Onboarding, I enjoy making meaningful connections, even if just over the phone.
