Welcome
Aspiring Quality, Inspirational Experience.

Chef Patrick's Specialties

Reviews

Birthday & Anniversary dinner

What an amazing dinner! Patrick was so friendly & professional & his meal was off the charts! Absolutely delicious and enjoyable through & through.

- Mary Baemmert
Extraordinary Evening !!

Chef Patrick is superior as a Chef! His friendliness , teaching and education about his meals and of course EVERY bite of all he prepared is over the top! You will never be disappointed in any way with an evening with Chef Patrick ! We are planning next year !!

- Betsy Manning
Birthday Celebration

Chef Patrick was the ultimate professional and made us amazing food for a birthday celebration! It was Michelin quality food but in the most comfortable home atmosphere. We were able to enjoy the evening without a care.

- Diana Sorfleet
Chef Patrick
About

Chef Patrick

Chef Patrick has been a part of the food industry for 12 productive years; from waffle house to fine dining, he has progressively ascended his culinary gift . An innate passion for progress as a chef drives his desire to create distinctive, innovative dishes and present an exquisite plate of food. Even though he was a 22 year old Executive Chef, Patrick realized that he still has a lot of growing to do in order to reach an even higher level. Along his journey, Patrick managed and worked at several different restaurants in Statesboro between 2012 and 2015 before moving to Bluffton, South Carolina. There he worked in many fine dining establishments, including the Four-Star Diamond Rated Sea Pines Resort in Hilton Head. He also became Lead Chef at the exclusive Colleton River, a 5-star Platinum Club of America, learning under Chef Robert Wysong .
On his way to Bluffton, he also worked at the famous 4-star Westin Hotel in Savannah, Ga. There he gained even more invaluable experience that helped his mission in becoming a great chef. He returned home to Statesboro, and since then he has been affiliated with several locally-renowned restaurants including Soyumi Asian kitchen and, most recently, Watermelon Creek Vineyard in nearby Glennville, Ga. While working for the past 2 years as the Executive Chef of Watermelon Creek Vineyard, Chef Patrick has introduced a more refined definition to upscale food to the area. Striving to show his growth as a professional chef, Patrick has built quite a reputation along the southeast for his cuisine and his leadership. Chef Patrick has been featured in several publications including Statesboro Herald, The Tattnall Journal and the blog of Food Network Star finalists Rebekah Lingenfelser of Some Kinda Good. Chef Patrick is Currently striving towards his goal of supporting more local farmers in southeast Georgia and also becoming more involved in his community.

Cuisines & Events: Anniversary, Bachelor Party, Bachelorette Party, Birthday, Breakfast/Brunch, Comfort, Farm to Table, Holiday, Local, Seafood, Southern, Vegan, Vegetarian, Wedding

How to Hire a Private Chef for Your Event

  • Pick a place, date, and time.
  • Select your chef and menu. (Each chef offers different menus which are fully a la carte. Simply choose the dishes you want for your occasion.)
  • Add details like the number of guests and any special instructions.
  • Pay for your reservation. Make any changes or even cancel up to a week before your event for a refund.
  • After you’ve made a reservation, the private chef you’ve hired will reach out within 48 hours to confirm the details and coordinate their arrival.
  • If you’ve added any special dietary restrictions or event instructions, they’ll work with you to implement those.
  • Your chef will arrive with everything they need, including ingredients, cooking equipment, and cleaning supplies. All you have to do is sit back, relax, and enjoy the day with your guests.
  • The cleanup is included too! Hire a private chef with us and know that we’ll likely leave your kitchen cleaner than when you gave it to us.

Our Top FAQs

1. Can I customize the menu?

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.

2. How is your service priced?

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.

3. How many guests can I invite?

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.

4. My group has multiple dietary restrictions

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.

5. Can I make changes to the menu or guest list?

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.

6. Is my event insured?

Yes, it is. Our service includes full insurance for your private chef in case of any mishaps.

7. How are the Chefs chosen?

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.

8. What is FFKs cancellation and refund policy?

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.

  • One week or more before your event we guarantee your refund.
  • During the week of your event we offer a 50% refund.
  • We will not be able to refund within 48 hours of your event. At this point your chef has not been available for other parties and has already planned for your event. *Please note all refunds are less processing and booking fees