Chef de Cuisine, Chicago

Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago.

“As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”

Chef de Cuisine, Chicago

Chef Rick Paniagua has over 20 years experience in the culinary industry. To cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, to being the chef for the Chicago Cubs team during their historic 2016 run he has seen and done it all. He is now ready to make sure that your next event is the best that it can be!

“EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”

Chef de Cuisine, New Jersey

Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef.

Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!

Chef de Cuisine, Chicago

Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen.

After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.

Professional Sommelier, Greenville

Born and raised in Greenville, SC. Amy began working in restaurants when she was 15. She spent her early 20s working in Chicago for Lettuce Entertain You restaurant group where she studied and became a certified Sommelier. She returned to her hometown in 2019 and became the Wine Director for Halls Chophouse Greenville.

Amy has a degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she created her own company called Pocket Somm, and ventured out on her own. Pocket Somm is a personal Sommelier company at your fingertips. It offers services such as a wine program consulting, personal wine procurement, and private wine education. Amy has a retail wine program inside of the Greenville Beer Exchange and hosts private wine tastings there as well as  in-home. She is currently working on opening a personal wine storage and communal space called Wine Blind Cellar near Downtown, Greenville.

Chef de Cuisine, Washington DC

Chef Celeste was born and raised in Chicago, IL. She first learned the joys of scratch cooking and growing fresh produce from her parents and their many family trips to visit her rural southern roots.

She moved up as a lead line cook, pastry chef, and sous chef among many influential mentors in Chicago's best kitchens and Michelin bib-gourmand restaurants. After spending a yearlong stint as a catering and events chef in the music industry, she finds that the generosity and comfort of a family style dining experience is most authentic to her cooking.

Chef de Cuisine, Madison, WI

Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended.

“I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”

Chef de Cuisine, New Orleans

Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"

Chef de Cuisine, Chicago

Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.

Chef de Cuisine, Chicago

Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.

Chef de Cuisine, Chicago

Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines.

“Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”

Chef de Cuisine, Chicago

Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food.

Chef de Cuisine, Chicago

Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.

Chef de Cuisine, Chicago

Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.

Chef de Cuisine Chicago

Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.

Corporate Executive Chef, Chicago

Chef Ben, raised in Northern Michigan, started cooking professionally at the age of 14 in a mom&pop Italian restaurant. He discovered early that he had a talent for it, and a thirst for more. Classically trained at the New England Culinary Institute, Chef Ben lived & worked in Vermont, Texas, and Michigan, settling in Chicago with his wife and eventually 2 kids. He currently splits his time between cooking professionally, cooking for his family, tending chickens and vegetable garden, and exploring the Chicago food scene.

Chef de Cuisine, Chicago

Originally from Toccoa, Georgia, Chef Dan Warren has cultivated a diverse culinary background across the southern United States over the last twelve years. Now residing in Chicago, Dan has a deep appreciation for Southern cuisine, a passion that blossomed from his early days in Tennessee and further developed through his experiences in various esteemed BBQ joints and fine dining settings. His culinary path began in a local diner, where he first learned the fundamentals of cooking. Throughout his career, Dan has embraced opportunities to expand his skills in wood fire cooking, butchery, and sausage making. The shift to baking during the pandemic allowed him to explore a new culinary area, where he developed a solid foundation in sourdough at Flat and Point. His time at Mindy’s Bakery was an opportunity to blend his bread baking skills with his savory expertise, further refining his ability to create balanced and flavorful dishes. Outside the kitchen, Dan is an avid Dungeons & Dragons enthusiast and enjoys immersing himself in audiobooks and the tranquility of nature hikes. At Elite Personal Chefs, he values the transparent relationship between his efforts and rewards, which contrasts with his past experiences in the culinary field. The private chef lifestyle appeals to Dan particularly for the direct interaction with clients and the flexibility it offers, allowing him to personally connect with those he serves while navigating his own career path. Chef Dan Warren continues to embrace each opportunity to learn and share his culinary passion, delivering unique and heartfelt dishes to all who dine at his table.

Chef de Cuisine, Chicago

Growing up in the northside neighborhood of Milwaukee, Wisconsin- Chef Dell was surrounded by the comforting aroma of home-cooked meals, sparking an early love for the art of cooking. Inspired by family traditions and the joy of bringing people together through food, Chef Dell knew from a young age that the kitchen was their calling. After years of honing their skills, both at home and through professional training, they found a passion for Mexican, Creole & Southern cuisine and elevating simple ingredients into unforgettable dishes. This journey led to the creation of The Hidden Bite, The Heritage and Heart: A Southern Kitchen & joining the EPC family, where they bring their culinary vision to life. Along the way, Chef Dell discovered a love for blending tradition with innovation, whether through chef-driven menus, catering events, or crafting memorable dining experiences. Guided by the belief that food is more than nourishment—it’s a way to tell a story—they are dedicated to sharing their passion one plate at a time.

Chef de Cuisine, Greenville, SC

Hi! I'm Ryan, a passionate chef based in Greenville, South Carolina. Together with Jenn Cimino, we have an Upscale Eats company called Root to Rise GVL. With over a decade of experience in the culinary world, I specialize in crafting exceptional farm-to-table cuisine, infusing flavors from local ingredients to create a unique culinary experience.

My culinary journey began in the bustling kitchens of renowned restaurants, where I honed my skills and developed a deep appreciation for the art of cooking. As a dedicated advocate for sustainable and organic cooking, I strive to elevate every dish I create with the freshest and highest quality ingredients available. Whether you're planning an intimate dinner party, a corporate event, or a special celebration, I'm here to turn your culinary visions into reality. From thoughtfully curated menus to personalized dining experiences, I bring a blend of creativity, skill, and flavor to every dish I serve. If you're seeking an experienced and talented chef to elevate your next event, I'd love to connect with you. Feel free to message me to discuss how we can create a truly memorable dining experience together!

Chef de Cuisine, Clovis, CA

My name is David Laudicina, 29, and I love to cook. I was raised in southern California, and from a young age, I discovered a passion for art and creativity that I believe was unique amongst my peers; from oil paintings to pastels, polymer clays and model cars, I reveled in anything I could get my hands on, but didn't stumble upon my passion for cooking until I moved to Los Angeles for college. The plethora of culinary adventures native to Los Angeles sparked a passion in me for various types of Asian cuisine from Korean to Thai; I found myself managing a local restaurant in Westwood, LA, and after I moved to the valley, I started working at a local sushi restaurant; here it was as if art and food came together to create something special, unique, beautiful, something I didn't realize existed but knew I had been searching for my whole life. I worked there for two years, co-started an omakase tasting menu with my manager, and later started a fine dining Japanese restaurant with a local Fresno restauranteur. As head chef, I helped develop the menu, design dishes, hire staff, train employees, operate and lead the kitchen. I decided to leave the restaurant industry and begin my own career as a private chef because I desired more meaning and purpose in my culinary endeavors, and I believe EPC will help greatly in that respect.

Chef de Cuisine, Des Moines, IA

Founder, Executive Chef of Sunflower Catering

I am from Des Moines, Iowa and 36 years old. I graduated from Iowa Culinary Institute (ICI) with associates degrees in Culinary Arts and Hotel/Restaurant Management in 2012. After doing an externship in Las Vegas after graduation and working for others decided to start my own catering business in 2014. My family and Jesus are at the center of my life. 

I've been honored and blessed to receive several awards over the years for best caterer in Des Moines, among other accolades. I am very passionate about what I do!

Chef de Cuisine, Rockland Co, NY State

Chef Natasha’s cooking has always been her passion. Her love of cooking first blossomed in her grandmother’s kitchen. Those early moments sparked a lifelong journey that has led her to over 10 years of experience in the culinary industry. Natasha specializes as a Private Chef, crafting exceptional dining experiences in clients’ homes, catering events, and curating intimate private dinner parties. Chef Natasha, brings passion, creativity, and expertise. She crafts unforgettable culinary experiences tailored to each client’s unique tastes and dietary needs. She excels in developing customized menus that balance flavor, nutrition, and budget, ensuring every dish reflects both quality and creativity. Whether preparing exquisite meals for individuals and families or catering for exclusive gatherings, she thrives in dynamic, fast-paced environments that demand precision and attention to detail.

Chef de Cuisine, Chicago

Born and raised in the Northwest suburbs of Chicago, I’ve always had a deep appreciation for food and the way it brings people together. My culinary journey led me to Kendall College, where I honed my skills before working in some of Chicago’s top restaurants. I’ve held roles such as Executive Sous Chef at Momotaro, Sous Chef at Japonais, Chef de Cuisine at Arami, and PDR Chef at Maxwell's Trading. Now, as a private chef, I specialize in crafting thoughtful, tailored dining experiences that highlight local and seasonal ingredients with French and Asian influences. Whether I’m drawing inspiration from restaurants like Ever and Boonies or experimenting with new flavors in my own kitchen, I’m constantly evolving my approach to food. When I’m not cooking, I enjoy relaxing with my Shiba, Mochi, exploring freelance photography, and discovering new restaurants that fuel my creativity. What I love most about my work is the freedom to be creative, collaborate with amazing clients, and curate unique dining experiences on my own terms. Every meal tells a story, and I’m passionate about making each one memorable.

Chef de Cuisine, Naples FL

I originally from Michigan, I have lived in naples florida for the last 8 years. My culinary career started in naples I worked at various resort/hotels and Yacht clubs in the naples area! I specialize in European and Gulf Coast Cuisine! With my personal chef services I create a pop up restruant in the clients home! I love developing unique dishes, experimenting with new flavors and combinations, and pushing culinary boundaries!

Chef de Cuisine, Greenville, SC

Ryan Gomez was born and raised in Greenville, SC. His cooking style is heavily influenced by his Mexican heritage as well as his upbringing in the south. You’ll find ingredients and techniques from both cultures as well as other influences working under many talented chefs. Being a chef means so much more to Ryan than just the food. He loves creating memories and lasting relationships with clients, friends, and other local business owners in the community. Currently, Ryan has a pop up brand called SOL GVL that he operates under.

Greenville, SC

Root to Rise is a Greenville based duo aiming to provide fresh. healthy, and elevated meals. Their primary services include healthy meal prep, event catering, and private in-home dinners. Behind the Duo: Chef Ryan Dunn and Jennifer Cimino have over two decades of culinary and front of house experience between them.