I hosted a coworker team dinner in Lewes and Chef Julie was amazing! The food was exactly what we had ordered and tasted amazing! The olive oil cake with orange whipped cream was to die for! Chef Julie was very communicative throughout the entire booking process, punctual and left the kitchen cleaner than when she arrived! Absolutely would recommend Chef Julie!
I cannot begin to express how fantastic our dinner event was with Chef Julie! We had a vision of what we wanted, and Julie helped it come to life with the perfect menu. She gave great recommendations, with flexibility to provide a range of options to our guests. Communication with her was a breeze, and made the process simple from the beginning. But the best part was how incredible the food was!!! Our event went off perfectly, and before we realized it, the kitchen was clean without even lifting a finger. From start to finish, everything was easy, delicious and worry free! Thank you Chef Julie and Shaun! We can’t wait to host another event in the future!
We loved Chef Julie Biggs for our bachelorette party private dinner.
She was friendly, efficient and the food was amazing!
Chef Julie Biggs grew up in Damascus, Maryland on a 125 acre family farm, where she first learned to cook using the fresh produce on hand, reading copious cookbooks and watching cooking shows on PBS in between shifts at the family farm market. She attended Connecticut College in New London, CT, graduating with a BA in Botany. After graduating, Biggs took what she expected to be a summer job before attending grad school; six months later she was running the restaurant and having the time of her life as a fledgling professional cook. Biggs went on to work as a chef and caterer in Mystic, CT and later Maui, HI for several acclaimed catering companies including the original Culinary Capers in Mystic and Bev Gannon’s Hali’imaile General Store and Mana Foods on Maui, as well as cooking extensively for private clients in their homes. She learned and practiced the craft of sushi at Go Fish in Mystic for many years and trained at Sansei Kapalua, on Maui.
Back on the East Coast, Biggs’ love of food and of learning eventually led her to Boston University’s Master of Gastronomy program, where she fed her food-nerd brain with courses on wine, history and anthropology of food, food and wine pairing, and artisan cheese. While in Boston, Biggs spent eight years as the Charcutière of renowned cheese shop and culinary mecca Formaggio Kitchen, during which time she received 6 Good Food Awards for her house-made charcuterie and commitment to sustainability practices. In addition to her role as Charcutière, Biggs regularly taught classes on sausage and pâté-making, butchery, cooking, and food and wine pairing.
The next stop on her culinary path was Charleston, SC, where Biggs had the privilege of cooking at Cru Catering as well as the James Beard-nominated Butcher and Bee, before serving as Executive Chef of two restaurants in Downtown Charleston, The Daily and the European-style cheese shop and bistro Goat Sheep Cow (North). Here she forged strong relationships with many of the Lowcountry’s farmers and watermen and women. From these local purveyors Biggs gleamed culinary inspiration as she delved into learning traditional Charlestononian and Southern recipes and techniques. After cooking professionally in restaurants for over 25 years, Biggs joined the Private Chef community at Food Fire + Knives in 2021, bringing her unique approach to cuisine exclusively to private clients throughout the Lowcountry.
Her family has recently brought her back up to the Delmarva area, where she now resides in Lewes. She looks forward to sharing her private chef services and creating new memories here in coastal Delaware!
COVID 19 update: I’m fully vaccinated and boosted, as are my assistants. We’re happy to mask up as well, please just ask.
Absolutely! All our menus are fully a la carte. Once you’ve decided on a chef, you’ll see a list of all the dishes they offer and you can choose the ones you’d like for your event.
You pay a fixed price per guest based on your menu, plus a small, all-inclusive booking fee to our platform. You’ll be able to see exactly what you’re paying when you make a booking. No hidden costs, ever.
As many as you like! Although for events with over 30 people, we ask that you reach out to us to make an event inquiry.
That’s absolutely fine! When finalizing your menu, please mention these under ‘Special Instructions.’ For instance, you can specify that you’d like to accommodate one vegan guest and one gluten-free guest for your at-home catering and your private chef will prepare suitable dish variants for those guests.
Yes! You can make any changes to your booking. You can even cancel it up to a week before your event, and you’ll receive a refund.
Yes, it is. Our service includes full insurance for your private chef in case of any mishaps.
Each chef is fully vetted. We require at minimum one year of sous chef experience. Your chef has gone through an FCRA compliant background check and multiple interviews before joining our platform.
We take pre-payment to secure your chef and simplify our service. No fumbling with payments after your event or dealing with multiple payments in different stages of the process. Much like our service, our return policy is simple and meant to protect you, our hosts and our amazing Chefs.
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