Garden Fresh Personal Chef and Catering

Specialties

Customized dinners for clients too busy to cook or just don’t want to cook. Meals can be designed to meet your nutritional needs and palate. We also do romantic dinners for two or elegant dinner parties with our fine china, silverware and crystal.

History

Established in 2006.

I’ve been a Personal Chef for six years. I’m a graduate of the California Culinary Academy and I’m certified in nutrition. I offer a wide variety of meals that are low in fat and cholesterol. I offer two different services — a Customized Service and a Weekly E-​mail Menu.

For my Customized Service, I start with an extensive questionnaire where I learn about your health issues, food preferences and dislikes and how often you eat certain foods. With this information I develop a Menu Plan that you approve. I do the Meal Planning, Grocery Shopping, Food Prepping, Cooking and Delivery. You receive two weeks of dinners every time I cook for you. We can do this every two or three weeks or once a month depending on your needs.

I also provide a Weekly E-​mail Meal Service where you order off a menu. With this service you only order the number of meals you need. There is a $ 50 minimum order with a $ 15 delivery charge. I offer both Medifast Diet Meals and Regular meals for this service.

Meet the Business Owner

Ken G.

Business Owner

After being a Vice President for several years at a local bay area bank, I realized I had gone as far in my career as I wanted. This generally is known as a «mild mid-​life crisis.» I inherited my passion of cooking from my grandmother who created homemade pastries in a local bake shop. She had the ability to measure everything from eyesight — a couple handfuls of flour, a splash of vanilla or a pinch of cinnamon. Whatever she made always came out perfect. The fruits, vegetables, eggs and meat she used for cooking family meals came from my grandfather’s small Oklahoma farm. Growing up, my parents, sister and I would visit my grandparents every summer. The family meals we had were always made from food that was grown, raised and cooked with love and passion.

After a lot of soul searching I decided to resign from the bank and fulfill a lifelong dream by enrolling at the California Culinary Academy. After graduating from the Academy with honors I started my career as a personal chef.