3 Entrées + 3 Sides
Entrées
- Lemon chicken with herbs
- Beef and vegetable chili
- Baked salmon with dill
Sides
- Roasted carrots
- Wild rice pilaf
- Green salad with vinaigrette
Average grocery cost: about $140
Gourmet chef
At your dinner table
- Phone
- 570-464-4442
Meet the Chef & Food Consultant
Welcome to my culinary world! My name is Kate Windsor and I am an internationally trained Executive Chef, Food Consultant, and culinary professional originally from the beautiful city of Stockholm, Sweden.
For me, cooking goes far beyond preparing meals. It is an expression of creativity, culture, precision, and passion.
Reviews
An exceptional chef with remarkable talent and creativity. Every dish was prepared with great attention to detail, and the flavours were absolutely outstanding. Beyond culinary skills, the professionalism and dedication are truly impressive. Highly recommended!
Working with this consultant was an excellent experience. The level of expertise, strategic thinking, and practical advice provided was outstanding. Very knowledgeable, approachable, and committed to delivering results. I would gladly recommend her services.
A rare combination of culinary excellence and professional business insight. The food quality, presentation, creativity, and overall service were exceptional. Her passion for excellence is evident in everything she does. Definitely a five-star experience!
Meet the Chef & Food Consultant
Welcome to my culinary world! My name is Kate Windsor and I am an internationally trained Executive Chef, Food Consultant, and culinary professional originally from the beautiful city of Stockholm, Sweden. With seven years of professional experience in the culinary industry, I have built my career around a deep passion for food, creativity, innovation, and the art of creating exceptional dining experiences.
For me, cooking goes far beyond preparing meals. It is an expression of creativity, culture, precision, and passion. Every dish tells a story, every ingredient has a purpose, and every dining experience presents an opportunity to create something memorable. My approach to food combines professional culinary techniques, international influences, attention to detail, and a genuine commitment to quality.
My Culinary Education & Professional Training
My professional foundation is built on formal culinary education, practical experience, and continuous professional development. I completed my Bachelor of Science in Hotel and Restaurant Management (BSHRM), with a specialization in Culinary Arts, at Le Cordon Bleu College of Culinary Arts. My education provided me with a comprehensive understanding of professional kitchen operations, culinary principles, food preparation, menu development, hospitality management, and the technical skills required to excel in the food service industry.
International Culinary Experience
Throughout my career, I have gained valuable experience working in professional culinary environments while learning from experienced chefs and industry professionals. These opportunities have strengthened my technical abilities, leadership skills, adaptability, and understanding of international culinary standards. One of the most significant milestones in my professional journey was my recent stint working with Royal Caribbean International, one of the world’s leading cruise line companies.
Every dish tells a story, every ingredient has a purpose.
Contact Me
Tell me about your meals or your event
How It Works
From our first conversation to a full fridge
Free consultation
We begin with a free, no-obligation consultation by email, by phone or in person. We’ll talk through your family’s dietary needs and restrictions, the flavors you enjoy and the style of cooking you like, so I can work out which menu suits you best.
Your custom menu
I research and plan a menu built around your needs, your diet and what you love to eat, then email it to you for approval. Once you approve it, we book and confirm your service date.
The freshest ingredients
On the morning of your service, I personally choose the freshest, best-quality ingredients available. Whenever possible, I choose organic ingredients produced without pesticides, hormones or antibiotics.
Cooked in your home
My sous chef and I bring our equipment and your groceries to your home, then cook every meal fresh, exactly the way you asked for it.
Packaged and labeled
Your meals are packaged, labeled and stored with full handling and heating instructions, ready to enjoy whenever suits you.
Done!
Your kitchen is left as clean as we found it. All that remains is the smell of freshly cooked food and a fridge full of good meals.
Pricing
Set pricing for custom meals
3 entrées + 3 sides
$7254 entrées + 4 sides
$800Each entrée and side dish makes 4 to 6 servings. Sides can also be baked goods, breakfast dishes, or healthy snacks and desserts.
What’s included
Your first consultation, custom menu planning, recipe research, cooking, labeled containers, a printed menu with heating instructions, and a clean kitchen when I leave.
If these plans don’t fit your diet, I can create a new plan for you at $145 an hour. Please ask for pricing on very specific diets, such as allergy-friendly, keto or Whole30.
Additional costs
- Groceries
- At cost
- Grocery service fee
- $55 per cook date
- Travel, 10 miles beyond my service area
- $40
- Individual packing
- $15 per item
Is a personal chef right for me?
A personal chef could suit you if you:
- Don’t have time to cook
- Can’t cook or don’t enjoy it
- Are tired of take-out and fast food
- Want to lose weight
- Want to try a new diet
- Would like more variety
- Have dietary needs or restrictions
- Want more family time at the table
- Are a busy professional
- Are a new or expecting parent
- Are a busy parent
- Are single and short on time
- Are a busy college student
- Are recovering from an injury or illness
- Want to learn about food and cooking
- Want to try new cuisines
How can a personal chef save you time and money?
Think about what you spend each week on groceries and take-out, and how long you spend planning meals, shopping, cooking and cleaning up. For many people, that’s 1 to 2 hours a day.
- Weekly groceries for a family of four, as an estimate
- $250
- 2 hours a day for 7 days, valued at $20 an hour
- $280
- Weekly time and money
- $530
Additional information
Containers
BPA-free disposable containers are free for your first service, then $10 per service. Long-term clients may prefer a set of Pyrex dishes, which you can buy or I can add to your bill. Your own containers are fine if they’re safe for storing and reheating.
Packaging
Choose individual portions if you eat on different schedules or take meals with you. Choose family style if you’d rather heat a large portion and eat together.
Groceries
Tell me whether you prefer conventional ingredients, organic ingredients or a blend of both.
Payment
Your first service is paid in full before the service date. Later payments can be arranged on or after each service date. I accept personal checks and QuickBooks.
Sample Menus
Two examples of what your meal plan could include
How much food is that?
Each entrée and side dish makes 4 to 6 servings.
3 entrées + 3 sides
12 to 18 entrée servingsand 12 to 18 servings of sides4 entrées + 4 sides
16 to 24 entrée servingsand 16 to 24 servings of sidesEvery menu is made for you
These are only examples. Your menu is planned around your tastes, your diet and any allergies. See pricing.
Frequently Asked Questions
What’s the difference between a private chef and a personal chef?
A private chef works full time for one client, may live in the home and can prepare up to three meals a day. A personal chef works with several clients, usually one or two a day, and provides custom meals for each of them.
Who needs a personal chef?
Anyone who wants fresh, custom meals but doesn’t have the time or interest to cook them. That often includes busy professionals, working families, new or expecting parents, older adults, people on specific diets and people recovering from illness.
How does a personal chef work?
It’s simple. You can see each step on the How It Works page.
What areas do you serve?
Send me your address or town and I’ll confirm whether I can cook at your home.
Do you travel outside your service area?
Yes, for private events. An additional travel fee applies, as shown on the Pricing page.
How far in advance should I reserve a date?
Please book at least one month ahead for meal services and two months ahead for private dinners and events.
Who does the cooking?
My team and I do all the cooking, right in your home kitchen.
Do you have a food handler’s card?
Please ask me about food safety certification when we speak, and I’ll share the current details.
Are you insured?
Please ask me about insurance when we speak, and I’ll share the current details.
Did you go to culinary school?
Yes. I completed a Bachelor of Science in Hotel and Restaurant Management, specializing in Culinary Arts, at Le Cordon Bleu College of Culinary Arts. You can read more on my About page.
Will you sign an NDA?
Yes. I respect your privacy and keep your information confidential.
How do you know what I like in my diet?
We’ll talk through your likes, dislikes, preferences, restrictions and allergies at your first consultation. I may also ask you to fill in a short questionnaire.