So very professional.
Such a top notch brand advocate for FFK.
Sure to be a significant revenue and proven revenue producer for the service.
Would definitely recommend and rebook her experience to all others I know who would consider and appreciate her talents.
Fabulous dinner for a 50th anniversary celebration. Dinner was outstanding and Julie was incredibly interactive and presented dinner like a 5 star restaurant! Highly recommend
Chef Julie came to our rental beach house to cook for our family and it was great! She was wonderful to work with leading up to the dinner and making adjustments and recommendations for our group based on our needs (GF, pescatarian, etc). She showed up with everything she needed, made a high-end meal, and cleaned up afterwards… what a treat! She is also a lovely person and would highly recommend to anyone. Thanks!
Chef Julie 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, Julie 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. Julie 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, Julies’ 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, Julie 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, Julie 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 Julie 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 Julie gleamed culinary inspiration as she delved into learning traditional Charlestononian and Southern recipes and techniques. After cooking professionally in restaurants for over 25 years, Julie 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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