A Culinary Odyssey Without Borders

From Utah to the World: I was born in Salt Lake City, spent my youth in Portland, Oregon, and have since wandered the globe honing my craft. Working under Michelin-trained masters and down-in-the-soup New Orleans cooks alike, I’ve built a kitchen repertoire that spans continents. Adapting to new kitchens is second nature – as one chef recruiter notes, top chefs today are expected to be “well-versed in preparing a variety of international cuisines”corapartners.com. In other words, whether I’m in Las Vegas, Europe, New York or back home in Layton, Utah, I’m comfortable cooking it all.

Trained at every level from fine dining to diner kitchens, I’ve done nearly every role from line cook to head chef. Still, I keep a low profile and let my cooking do the talking. In the kitchen I live by the mantra “under-promise and over-deliver”jacquelineraposo.com – quietly setting expectations low and surprising people with delicious results. Along the way I’ve collected stories (and a signature kitchen laugh) with my friend and sous-chef Cody – even “Chiffonade!” has become our kitchen’s inside joke. Above all, I remain passionate about learning: continuously sharpening skills, techniques, and recipes just as any chef mustcorapartners.comzionmarketresearch.com.

Versatile Culinary Services

My business is truly a jack-of-all-trades in food. I offer a spectrum of services to suit every need and occasion. In practice this means:

• Media & Radio: Hosting cooking segments on local radio, sharing recipes and food stories on air.

• Weekly Meal Prep & Personal Chef: Customized meal plans and in-home cooking for busy families or professionals.

• Private Dinners & Pop-Ups: Intimate chef-driven dinners (Airbnb pop-up feasts, date nights, small parties) tailored to any theme or preference.

• Full Catering: Large-scale catering for weddings, corporate events, and big gatherings – anywhere from hundreds of guests down to cozy private celebrations.

• Interactive Cooking Classes: Hands-on culinary classes where I come to you with all ingredients and equipment. These are designed as fun, social events (complete with sampling all the food and drinks!) where friends and family learn recipes together.

• Restaurant & Bar Consulting: Advising new or existing bars, cafes, and restaurants on menu development, kitchen workflow, and kitchen design.

• Wedding & Event Coordination: Beyond food, I help plan wedding menus and day-of catering details so hosts can enjoy their celebration without stress.

This broad scope aligns with industry trends: the global personal chef services market has exploded in recent years, reaching $16.9 billion in 2024zionmarketresearch.com. Analysts describe this field as one where chefs offer “customized culinary experiences” in clients’ homes, spanning weekly meal prep, dinner parties, special diets, and vacation chefszionmarketresearch.com. In fact, the report notes that services “range from weekly meal prep to exclusive dinner parties, diet management, cooking classes, vacation chefs, and more”zionmarketresearch.com – exactly the kind of variety I deliver to my clients.

Philosophy & Creative Approach

My cooking philosophy is simple: fresh is best, but be resourceful. I aim to use the freshest seasonal ingredients whenever possible. However, I’m a firm believer that even humble pantry staples or canned goods can shine in the right hands. After all, creativity in the kitchen isn’t about snobbery – it’s about coaxing out the best flavor from every component. (Yes, there’s no shame in transforming a can of tomato sauce into a gourmet pasta topper!) Above all, my goal is to make guests feel at home: clean, honest flavors with a little flair, and a warm, friendly presentation.

I also wear many hats behind the scenes. Not only am I the chef, I’m the researcher and producer of our entire operation. I handle menu research, scheduling, and logistics, keeping every detail under control so my clients don’t have to worry. All the while I keep collecting stories – there’s truly never a dull moment in this kitchen!

Family, Tradition, and Inspiration

My passion for food comes from family. My Italian mother and beloved “Nana” (grandmother) taught me that cooking is love and legacy. Their old-world recipes and kitchen wisdom still flavor everything I make. I also bring a bit of farm-to-table spirit at home: we keep backyard hens, so pulling fresh eggs right from our coop has become part of our routine. That feeling of gathering our own ingredients – from coop to kitchen – keeps me grounded and reminds me that great food often starts simply.

Cooking is also a family affair. Outside the restaurant, I’m a dad and mentor. My 10-year-old is already a mini chef in training, tinkering in the kitchen and dreaming up recipe videos. And my creative 17-year-old “bonus” daughter, while she shines in art and design, can often be found sneaking bites of crispy fried chicken or helping on catering night. Experts note that cooking together builds lifelong bonds – “over many years, cooking as a family will help develop a happy, adventurous eater ... and plenty of happy memories in the kitchen”healthychildren.org. I see that firsthand every day, whether we’re rolling dough together or simply cracking eggs into a bowl.

Through it all – my globe-trotting career, variety of services, and family roots – one thing stays constant: my dedication to good food and good company. Every dish I serve, every event I cater, carries a bit of homegrown warmth and a touch of global flair, promising more than expected and leaving guests delighted (and usually a bit full!).