Tyson Bohoney

Private chef with a globally influenced culinary background and over a decade of experience serving high-profile clients with discretion, consistency, and creativity. My culinary path began abroad as an English teacher in Japan and as a Peace Corps volunteer in the Philippines (1998–2000), where I first discovered my passion for cooking by opening a small village restaurant. After formal training as a pastry chef with Four Seasons Miami, I went on to build and operate a successful catering and personal chef business in San Diego. Since 2018, I have worked full-time for a high-net-worth client in Dallas, delivering highly personalized, health-conscious cuisine while managing all aspects of private dining. Five years ago, I experienced the loss of my wife to a genetic condition, becoming the sole parent to my young daughter. Balancing full-time work in a demanding private chef role while raising a child on my own has shaped my character in profound ways—strengthening my resilience, focus, and sense of responsibility. It has reinforced my ability to remain calm under pressure, manage competing priorities with precision, and show up every day with consistency, care, and professionalism.