B orn and raised in Central New York, I have been a traveler and a food enthusiast my whole life. Good food and drink, enjoyed with family and friends always seems to be the common denominator to good experiences I remember from wherever I have been.

Back in the day…I was a basketball player. My Dad was a College Athletic Director and Coach and after my Senior year of High School, I was going to the University of Massachusetts to continue my basketball career. During that recruiting process, the question came up, “In what field do you want to major?” Even then, food was something I enjoyed, and when I found out that UMASS had one of the best Hotel, Restaurant and Travel Administration schools in the Country, HRTA was my choice and I loved it! Over the next four years I learned everything there was to know about the business of Food & Beverage, gaining invaluable, real life experience working in the student run Hotel & Restaurant on the UMASS campus, as well as each summer working in a restaurant, developing menus, purchasing food, cooking on the line, bartending and catering weddings and other large functions & receptions. When I graduated with my BA, I was well prepared to start my F&B career.

Now, remember I said I was a basketball player? Well, after graduation, I was lucky to be able to continue my basketball career by playing professionally in Sweden. Along with great life experiences, this opened up a whole new food world of Scandinavian and European cuisine.

Once my playing days were over, I returned to the States and was recruited in a different way. This time I went to work for Dallas based Club Corporation of America(CCA). CCA is one of the largest Private Club management contract companies in the world, managing over 300 private city clubs and country clubs in the US. While with CCA I spent time as an associate club manager in Louisville, Kentucky and Cincinnati, Ohio. It was here that I developed my culinary skills, working with some of the finest club chefs in the country, some of who were members of the Gold Medal US Olympic Cooking Team. Over the next 15 years I continued to be recruited by other private club companies and two major hotel chains, Omni Netherland Hotels and Hilton Hotels, where I served as Assistant Food & Beverage Director. While in Cincinnati, I was once again recruited by an independent group of investors to help open and operate two restaurants in the downtown area.

Throughout these 20+ years being a professional in the Food & Beverage Industry I was exposed to multiple culinary styles and cooking techniques, and began to develop my affinity for creating my extensive personal rolodex of favorite dishes and recipes…each with my own unique twist.

So now, let’s fast forward to today…

Food and I continue to have a wonderful relationship. I now share my passion and my joy in food experiences with a circle of friends and family along with groups and organizations of every size and type. I would love to add you to my inner culinary circle in a way that fills your need, fills your stomach and fills you with those delicious experiences.

 

 

 

 

 

 

THIS IS WHAT I DO

  • I MAKE YOUR LIFE EASIER AND LESS STRESSFUL
  • I GIVE YOU MORE TIME TO ENJOY THE THINGS YOU LIKE TO DO MADE EVEN BETTER WITH GOOD, QUALITY FOOD
  • I PROVIDE GREAT MEALS FOR YOU AND YOUR CREW
  • I GIVE YOU FLEXIBLE MEAL PLANS WHICH BEST FIT YOUR NEEDS AND ANY SPECIAL FOOD REQUIREMENTS
  • I PLAN IT
  • I SHOP IT
  • I COOK IT
  • I STORE IT WITH EASY DIY FINISHING INSTRUCTIONS
  • I PICK UP THE EMPTIES
  • I ELIMINATE YOU HAVING TO WAIT FOR A BOX OF INGREDIENTS AND STILL HAVING TO PREPARE IT ONCE IT ARRIVES
  • I KEEP YOU FROM HAVING TO LEAVE YOUR HOUSE TO GET REASTAURANT QUALITY FOOD WHILE KEEPING VARIETY IN YOUR DINNER MENU
  • I CAN HELP YOU PLAN AND PULL OFF A SPECIAL EVENT OR PARTY OF ANY SIZE

 

 

 

CHUCK’ PERSONAL CHEF SERVICES GUIDE

 

 

1.CONTACT ME

I DON’T KNOW YOU NEED ME UNTIL YOU CONTACT ME, SO WHAT ARE YOU WAITING FOR… …GIVE ME A SHOUT BY PHONE OR EMAIL

2.PERSONAL DELICIOUS EXPERIENCE INTERVIEW

ONCE WE’VE MADE A CONNECTION WE WILL SET UP A DAY, TIME AND LOCATION TO MEET AND DISCUSS THE DETAILS OF OUR DELICIOUS EXPERIENCE RELATIONSHIP. WE WILL DISCUSS YOUR PERSONAL PREFERRENCES, ALONG WITH HEALTH NEEDS, AND ANY CONSTRAINTS SUCH AS FOOD ALLERGIES. BY THE END OF THAT MEETING WE WILL DETERMINE WHICH SERVICE PLAN WORKS BEST FOR YOU, MENU PREFERENCES AND AGREE ON START UP DELIVERY DATE.

3.SHOP, COOK, STORE, PICK UP

BASED ON THE MEAL PLAN YOU SELECTED, I WILL PREPARE ALL YOUR MEALS FOR THAT WEEK ON THE DAY THAT BEST FITS YOUR SCHEDULE. EVERYTHING IS PLACED IN HIGH QUALITY PYREX GLASS CONTAINERS, WHICH WILL GO DIRECTLY FROM FRIDGE TO OVEN TO TABLE. WHEN I STORE YOUR MEALS, I WILL INCLUDE ANY FINAL PREPARATION INSTRUCTIONS, A SUGGESTED MENU FOR THE FOLLOWING WEEK, AND YOU CAN GIVE ME FEEDBACK ON THE MEALS FROM THAT WEEK. THIS WAY WE CAN CONTINUALLY REFINE YOUR MEALS FOR OPTIMUM DELICIOUS EXPERIENCES

 

 

 

PERSONAL CHEF:

PREPARES FOOD FOR MULTIPLE CLIENTS. THE FOOD PREPARTION MAY TAKE PLACE IN THE CLIENT’S HOME OR AT A REMOTE KITCHEN LOCATION AND DELIVERED. IT IS MOST TYPICALLY A WEEKLY DINNER SERVICE.

PRIVATE CHEF:

PREPARES ALL DAILY MEALS FOR A SINGLE CLIENT, AND OFTEN LIVES AT THE CLIENTS LOCATION.

 

 

I AM A PERSONAL CHEF. I COOK IN YOUR KITCHEN ON A PRE-ARRANGED WEEKLY SCHEDULE. I SHOP AND PREPARE DINNER MEALS BASED ON YOUR PERSONAL NEEDS AND PREFERRENCES.

YOU ARE THE BOSS!!

 

 

EAT – IT’S FUN TO SAY “MANGIA-LICIOUS”!!