Chef Joshua Clarke

I bring sushi nights and warm, Filipino-style hospitality to your table—so you can relax, feel welcome, and enjoy truly memorable food.

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Dan Castro

I cook to make you feel at home—through thoughtful technique and genuine hospitality

Chef John

I moved to Los Angeles when I was 13, and discovering new foods became a way for me to understand culture, comfort, and community. That curiosity led me to the Culinary Institute of America, where I trained in French technique while exploring a wide range of cuisines and the craft behind great service.

After graduating, I honed my skills at The Broadmoor in Colorado Springs across banquets, brasseries, taverns, baking, and pastry. Later, I joined Uchiko in Austin and grew from line cook to sushi chef, where I learned how to cook with precision and host guests with ease—bringing the same genuine hospitality to every event I cook.

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Chef John
Cooking is a love language—I do it to take care of people, and when I’m celebrating someone, I want to put out my very best that day.

What you can expect when you invite me into your kitchen

I cook as an act of care

For me, cooking is a love language. I cook to take care of the people around me—whether it’s a casual gathering or a big celebration—and I bring my best to make the day feel special.

I’m trained in technique and shaped by real service

I learned and cooked through the Culinary Institute of America in Hyde Park, New York, then at The Broadmoor in Colorado Springs, and later at Uchi/Uchiko in Austin, TX. Those kitchens taught me discipline, consistency, and how to create an experience that feels seamless for guests.

I believe great cooking starts with great habits

My kitchen secret is simple: I work clean and drink a lot of water. If I look good, I cook good—and if I cook good, you feel it in the experience from the first bite to the last.

Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 151.80 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Japanese, Seafood/Fish, French, Latin American, Mediterranean and Italian. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering, Romantic night, Corporate and Foodie adventure. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.