From Chef 2 Table

For my Private Chef services, I only have 3 days left for October, 5 for November and only possibly 2 days left for December. Half of January is already sold out. I tell people that if they want to book me for any form of an event or dinner, whether it's a date night or get together, to do it as soon as possible. I am never being pushy. I state that because I get booked quickly and in advance. If wanting to use my services as a Private Chef for two people and up to a few hundred or so or to cater any event big or small, definitely text or message me as soon as able. I hope everybody has an amazing day! 😊💙

Let's hear a huge welcome to the Team of From Chef 2 Table for these 2 familiar looking, super talented chefs! 👏🙌 💪

Welcome Chef Matt and Chef Harry!

For those that don't know, Chef Matt was the owner/Chef of Matt's Casbah and also Matt's Tropical Grill for many many many years, and Cheff Harry is one of the Chefs from the Suntree Country Club and is also a professional photographer & videographer with Mrs Faith Warwick for Artistry Elevated. 😊

Shish*to peppers, miso butter black garlic parmesan duck broth, herbs, blistered tomato, meyer lemon zest.

Just doing some smoked duck and local honey things 🦆 🍯

Good morning and Happy Monday! If you're wanting to use my Private Chef services or need any event catered from 2 people to over 600, I am currently taking bookings for the rest of the year before it's completely booked, which December almost is already.

I have a few rescheduled events, so I now only have 4 available days left for September, 5 available left for October, 5 left available for November, and 2 days left available for December.

So if you're wanting my services or any of my chefs that work with me, it's never too soon to book, so definitely message me to book as soon as able, or even if you have any questions whatsoever. Hope everyone has an amazing rest of the week. Cheers! 😊🙏

Good morning and Happy Wednesday, y'all!!! If wanting Private Chef services or an event catered with from scratch everything, I only have a few days left available for August, 8 days left available for Sept and 9 days left available for Oct. If you'd like to book or make an inquiry or have any questions, always feel free to send me a DM on here or even text or call me directly. I look forward to hearing from you all, and have an amazing rest of the week!! 😊🙏

English lamb lollipop, sumac tomato jam, smoked sea salt, hibiscus dust.

One of my clients caught some fresh local tuna, and asked me if I could prepare it for one of the courses. This is just one of the three different ways that I made it in addition to other dishes. 😊

Doing some fun coffee & chili rubbed things with some elk lollipops for a Private event 😊

"Deconstructed Wellington"

Homemade puff pastry, wagyu steak tartare, duck egg, mushroom dust, guanciale, guanciale fat, black truffle, red wine reduction, shallot, chive, smoked pickled mustard, parsnip salt, pepper.