Private Chef John Eugene, OR, United States

Home cooking for your home

Spice and herbs, fresh vegetables and pickles, cheeses and flatbreads and dips. I bring a lot of well-balanced flavor and decadence to traditional comfort dishes

I started as a home cook at a very young age. My grandmother taught me a variety of Depression-era mid-southern dishes and desserts, and my dad taught me how to grill and barbecue. My grandfather taught me how to pickle and can vegetables, and my mother taught me how to cook healthy. The taco trucks in my hometown taught me how to compose Mexican cuisine. I worked as a line cook in a variety of restaurants before going into the military, after which I went to culinary school. Following culinary school I did a charcuterie stage in a high end San Francisco restaurant and created a soup menu for a Mediterranean deli in Eugene. My ingredients are as fresh as possible, and, when possible, from my own garden.

American, BBQ, Decadent, Europe, Greek, Italian