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I create travel-inspired, restaurant-level dining experiences—crafted with discipline, curiosity, and a deep love for pastry and savory cuisine.

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Colleen Johnson

I bring the craft of world kitchens to your table—bold, elegant, and deeply satisfying.

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I only ever truly wanted to be a chef, and I built my path the hard way—through travel, relentless learning, and years of working in demanding kitchens where I had to prove myself every day. From Europe to Japan, I chased the food that fascinated me most, studying technique, tasting obsessively, and pushing myself toward the highest standards.

I have worked as a Pastry Chef and Executive Chef, owned a bakery, consulted for restaurants, catered, cooked privately, and taught culinary students. Along the way, I served as Executive Pastry Chef for Thomas Keller and even designed and presented a birthday cake for His Holiness the Dalai Lama. I’m still learning, still traveling, and still driven by the same goal: cook food that feels memorable and alive.

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Cooking is the art, the craft, the senses, and the camaraderie.

I cook with craft, senses, and a serious love for the line.

I treat cooking as both art and craft

For me, cooking is the art, the craft, the senses, and the camaraderie—so I focus on technique, balance, and the small details that turn a meal into a full experience.

I learned by showing up and doing the work

I learned to cook from restaurants and chefs. I read cookbooks like novels, and I pushed my way into kitchens to learn—because I believe the best training comes from real service, real pressure, and real standards.

I believe in honesty and discipline

I don’t have secrets in the kitchen—just hard work. I rely on repetition, organization, and respect for ingredients to deliver food that’s confident, clean, and delicious.

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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 204 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 Chef's special and Mediterranean. 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, Friends gathering, Romantic night and Corporate. 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.