Upon graduating with an Associate of Applied Science degree in Culinary Arts, Chef Joshua joined The Bellevue Club as Chef de Cuisine. He created menus for Polaris Grille and Cosmos Bar while overseeing two full-service restaurants and a high-volume catering department with over 40 staff at The Bellevue Club.
With over forty years of experience in the culinary world, my journey began at culinary school, where I cultivated a deep passion for cooking and event management. Over the years, I have managed professional kitchens and operated a successful catering business, blending my skills in exquisite cuisine with a flair for elegant food presentation and table decoration.
I was formally trained through an apprenticeship program for fine French cuisine by Master Chef Milos Cihelka at the Golden Mushroom in Southfield, Michicgn. Chef Milos was the very first Master Chef in America, and he is the only chef in the world with multiple European culinary gold medals.
Cooking has been Chef Tommy’s passion for as long as he can remember. A veteran of Michelin-starred Gramercy Tavern in Manhattan, Michelin-recommended Trust in San Diego, and the creator of the famous Swordfish Schnitzel at Sandpiper Wood Fired Grill & Oysters in La Jolla.
I grew up working in my grandma’s restaurant. As a professional chef, I’ve worked with such greats as Enrique Pujol, Jose Andres, Maritza Taylor, Greg Fox and many others, all of which gave me the unique tapestry which is my cooking style.
Hello! I’m Chef Guillermo, a passionate private chef born in Venezuela. I graduated with honors from the esteemed Escoffier School of Culinary Arts in 2022. My culinary journey has been enriched by extensive experience in fine dining, particularly in Indian, South American, and Italian cuisines.
Chef Larry brings over 40 years of culinary experience to the table, sharing his world travels, passion and ‘food-tainment’ to every event. He has extensive experience in private dining, catering and educational seminars, is a certified wine specialist and Tea Master, and offers dozens of specialized food culture, history and cooking classes for museums, libraries, community groups and corporate clients.
I was formally trained through an apprenticeship program for fine French cuisine by Master Chef Milos Cihelka at the Golden Mushroom in Southfield, Michicgn. Chef Milos was the very first Master Chef in America, and he is the only chef in the world with multiple European culinary gold medals.
I like cooking great food because I like eating great food. However, as any Chef would tell you, we don’t actually eat! We cook for 8-12 hours per day in a busy restaurant and maybe take in 600 calories, and LOVE IT! We do it for our guests. If they’re happy, we’re happy.
Heading Big City Chefs’ San Francisco Bay Area team, Chef Alex brings his unique Michelin-star pedigree, extensive skillset, and professionalism to delight our discerning Bay Area clientele.
Since 2000, Big City Chefs has been a national leader in staffing hand-selected teams of elite private chefs and exclusive restaurant chefs for luxury culinary experiences including dinner parties, private cooking class parties, mixology gatherings, and weekly chef services.
Find Us Online
Since 2000, Big City Chefs has been a national leader in staffing hand-selected teams of elite private chefs and exclusive restaurant chefs for luxury culinary experiences including dinner parties, private cooking class parties, mixology gatherings, and weekly chef services.
Find Us Online
BIG CITY CHEFS
PRIVATE CHEFS NATIONWIDE
Terms of Service & Privacy Policy ©2000-2025 Big City Chefs, LLC. Branding & Web Development by Good Creative
