A personal chef for your household or your villa stay, seasonal, organic food cooked across London & Hertfordshire. Private dining and cooking classes are now open for booking.
Estimate your event in seconds. Quotes are indicative and do not reserve a date, your final quote is confirmed by Joel and the date is held on receipt of a 25% deposit. Drinks are not included — the wine pairings shown on each menu are suggestions.
Take a look at the menus and choose what works for you.
Email me using the enquiry form, call or WhatsApp for a quote.
Once you're happy, pay the deposit and reserve the date.
I bring the ingredients, cook and serve in your kitchen, and leave it exactly as I found it.
Dates, location, household size and how you like to eat.
Menus, shopping, budget and any dietary requirements.
Shopping, cooking, serving and leaving the kitchen spotless.
A hands on class in your kitchen, for you and friends.
Cook along with me live, wherever you are.
Train the trainer courses to deliver cooking programmes of your own.
Making egg pasta from scratch and a classic ragu bolognese
A step by step guide , going through all you need to know to make sourdough bread
Masa pressed and griddled from scratch, three fillings and the salsas that carry them.
Soft, fluffy bao buns made from scratch with fillings of your choice
Browse the lessons or request the full catalogue to find the right one for you.
Email, call or WhatsApp me to arrange a date, the group size and what you'd like to cook.
Once you're happy, I confirm the plan and bring all the ingredients and equipment needed.
A relaxed, hands on session in your kitchen, and you keep the recipes and resources to cook again.
Cooking has taken me a lot of places over the past decade from fine dining kitchens, private households, high end events and villa stays. I've worked as a private chef for high profile clients in London and the UK for 6 years. Wherever I am, my job's the same: to look after and nourish my clients .
I cook in a clean, modern and intentional way led by the best ingredients each season has to offer. Every dish is a quiet celebration of local growers, thoughtful technique, and honest flavour.
Fundamentally food for me is about bringing people together to share a moment. My aim is simple: to cook from the heart and bring you a little slice of joy with every plate.
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A short letter now and then, what's good at the market, new menus, and the odd recipe. No spam, unsubscribe any time.
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