Story From The Kitchen. Tell me why you're gathering, and I'll build the menu around it.

Private chef dinners in Frisco, Prosper, Plano, McKinney, Allen, and the greater Dallas-Fort Worth area.

Why a Chef

Every Table Has a Reason

Most people don't hire a chef because they want food. They hire a chef because there's a night that matters and they don't want to spend it in the kitchen.

A proposal. Parents meeting for the first time. Six friends who haven't been in the same room in three years. A number on a birthday cake that deserves more than a reservation.

The menu comes second. The occasion comes first.

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Adults laughing together at an elegant dining table

Weekly Service

One in-home production visit each week, with dinner from the stove to your table on service day.

Signature Dinner

Four to twenty guests. Four courses, plated and served. The core experience.

Premier Evening

Four to ten guests. Six to seven courses with pairings. For the night that has to be remembered.

Large-Format Catering

Twenty guests and up, plated, family style, or Mississippi heritage menu.

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The Process

How It Works

We start with your occasion.

A short conversation about who is coming and what you want the night to do.

I design the menu.

Built for your guests, your restrictions, and the mood you're after.

I shop and source.

Central Market, local butchers, whatever the menu actually requires.

I cook in your kitchen.

You stay with your guests. That is the whole point.

I leave it spotless.

You should not be able to tell I was there, except by how the evening went.

Recent Work

A Recent Evening

Mary called about a girls' night in Colleyville. Four friends, nothing formal, and one instruction: don't let it feel like a restaurant.

Cucumber elderflower spritzes on arrival. Whipped feta with hot honey and pistachio. Mini crab cakes with lemon chive aioli. Grilled cod with brown butter and capers, lemon-parmesan risotto, charred broccolini, and a kale-citrus salad with champagne vinaigrette. Lemon olive oil cake with mascarpone to finish.

Printed menus at every place setting.

She didn't cook. She didn't clean. She sat down with her guests at the first course and never got up.

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Four women laughing together on a patio, enjoying cucumber elderflower spritzes at the start of the evening

Girls Night Out menu card — cucumber elderflower spritz, whipped feta, mini crab cakes, grilled cod, lemon parmesan risotto, lemon olive oil cake

In Their Words

We had the pleasure of having a meal made by Kobie, and every course of this meal was exceptional. My top favorites were: prosciutto & jalapeño crostinis, grilled halibut, and creamy cheesy risotto. Every ingredient tasted fresh, and it was clear that each dish was prepared with great care, skill, and a genuine love for the craft of cooking. It was a thoughtful, delicious meal from start to finish.

Brooke, Frisco, World Cup Final Celebration

From start to finish, Kobie handled every detail with ease and genuine care, so all of us could simply relax and enjoy the evening. None of us had to lift a finger. It truly felt like private fine dining without ever leaving the house, in the comfort of my home, in our pajamas. I will absolutely be using him again.

Mary, Colleyville, Girls Night

If you're looking for more than just an incredible meal, this is the chef you want. His passion for cooking comes through in every dish he creates. What makes the experience truly special, though, is who he is as a person. He has a warm, genuine personality that instantly makes you feel like family. His food is exceptional, but it's the combination of his culinary talent and his authentic, caring spirit that sets him apart. I couldn't recommend him more highly.

Dejuan S., Bowie, MD

The chef cooked several vegan dishes for my birthday: oyster mushrooms, vegan potato salad, coconut rice and peas, plantains, and mango cabbage slaw. Everything was well prepared and full of flavor. I will definitely be using the chef for future gatherings.

Yusuf, Forney, Birthday

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