Booking spring dates

Saffron & Smoke

Private Chef & Seasonal Catering

I cook intimate dinner parties, weekly meal prep, and event catering built around whatever the market gives me that morning. Fifteen years in the kitchen, zero frozen shortcuts.

Plan your dinner

What I cook

  • Dinner Party

    A full multi-course dinner cooked in your home. You get a seasonal menu built around your tastes, all the shopping and prep, plated service, and a spotless kitchen when I leave.

    $150/guest Evening service

  • Weekly Meal Prep

    From your fridge to a week of ready meals. I plan the menu, shop the markets, cook in your kitchen, and leave labeled containers with reheating notes for breakfast, lunch, and dinner.

    from $400 Per week

  • Event Catering

    A tasting menu or family-style spread for your gathering, with grazing tables, passed bites, and documentation your guests will actually remember. Built to scale from twelve to eighty.

    $85/head Custom

  • Cooking Class

    Hands-on classes for date nights, ideation, or knife-skill basics. In-home around Austin or at a partner kitchen. I bring the recipes, you bring the appetite.

    $500/session 2-3 hours

Recent menus

What guests say

  • "Saffron & Smoke turned a vague 'something special' brief into a dinner our friends still talk about. We booked a standing monthly date six weeks later."

    Priya Menon, Host, Cedar & Citrus

  • "Fastest, calmest kitchen I've ever hosted. The tasting menu paid for itself in the first course when three skeptics asked for the recipe."

    Marcus Langley, Father of the bride, Smoke House

  • "Having this chef in our home feels like adding a family member, not hiring a vendor. Clear menus, no surprises, and food that actually shows up perfect."

    Sam Okoro, Client, Hill Country Harvest

About the chef

I'm a private chef with **fifteen years** of experience across fine dining, live-fire cooking, and farm-to-table catering. Before going independent, I spent time at **a Michelin-listed kitchen** (saucier station) and **a wood-fired smokehouse** (whole-animal program). I'm based in Austin, Texas. I cook best for small gatherings that care about ingredients but still want the night to feel easy. Most of my bookings are single evenings, though I keep a few weekly meal-prep slots open for households that want it handled. When I'm not cooking, I'm usually at the farmers market, reading about fermentation, or overcomplicating breakfast.

Common questions

What does booking a dinner look like?
Most dinners start with a 30-minute call about your tastes, guest count, and any dietary needs. From there I send a proposed menu with timing, headcount, and a fixed price. If we're aligned, I can usually cook within a week or two. I shop the morning of, prep and plate in your kitchen, and walk you through each course as it lands.
Do you handle the shopping and cleanup too?
Yes, both. I plan the menu, do all the market shopping, cook in your kitchen, and leave it spotless. You're comfortable hosting and I'll bring the equipment I need; I'll stick around through dessert and coffee so nothing gets rushed at the end.

Let's plan your table

I take on a handful of bookings each week so every dinner gets real attention. Tell me what you're celebrating.