For questions concerns or more info,please email the chef at:

A little more about me:

As a youngster I had always had a passion for foods and flavors. At an early age I began cooking around the house just to help out mom. I always loved the kid shows with recipes and things for kids to make and eat, and immediately started changing out the ingredients I didn't like.

Now some almost 34 years later, I cook to satisfy you. I still watch those shows, and keep altering recipes, often to make them healthier for you or to fit your personal restrictions or allergy precautions.

My mom was a great teacher, although she never really knew I was trying to learn what was going on in that pot, and why that way?  But now, I teach people what they want to know, and even my mom calls once in a while for a pointer or two.

As your personalized chef I provided meal preparation and planning, for you, your family, friends, or clientele. I come to your home, facility or establishment. I prepare package and label food for the week, usually in two to three day batches, twice a week for best freshness and quality.

If needed we can do once a week and things can be frozen. All food will be left with heating or finishing instructions, some items will only be par cooked or prepped, so you get greater quality upon finishing or reheating to proper temperature.

Most items should only take you 10 - 15 minutes to finish off.

Also available for events, parties, and classes.

Your budget is always clearly in mind, using skills learned to acquire my certification in Cost Controls for Food Service. And, if you have concerns about cost, together we will handle that before we start working together. Your initial consultation is FREE.

In addition to these services, I can include a nutritional breakdown of meals, this can be handy if you are trying to maintain specific caloric intake, or have individual tolerances you are trying to stay within. In addition, I have a certificate in Nutrition for Food Service Professionals, by the National Restaurant Association.

Still Under Construction.......

For questions concerns or more info,please email the chef at:



Le Cordon Bleu / Scottsdale Culinary Academy, AZ:
Multiple courses in pursuit of BS Culinary Management
Baltimore International College, MD:
Multiple courses in pursuit of BS Culinary Management
El Centro College Dallas, TX:
AAS Culinary Mgmt. and AAS Food Service & Hospitality Mgmt.


I Noah Chef, Personalized Chef Service Freelance Chef for Hire:

Prepared Planned Meal Service, Intimate meals,
Specialized diets, In-home Private Lessons,
Sick and Shut In Meals, Consultations 

Westin Kierland Resort and Spa Entree Chef, Banquet Chef, and Broiler Chef

Broiler Chef  for Deseo Restaurant::

Learned and utilized savory and tempting sauces and flavors of many Latin cuisines: Peruvian, Mexican,Cuban and various others.

Banquet Chef:

Demonstrate skillsand proficiency in bulk preperation and private party action station.

Brittlebush B&G:

Assist in Inventory Ordering/ Receiving,

Participated in recipie development and food styling

Prepared Food Chef/ Bulk Food Production:

Banner Health / Multiple Locations  Cook II:

 Production Chef/ Grill (Short Order), Sandwich and Action Station, Line Server:
Utilizing Stock Recipes for Bulk Production and
5 Week Rotation Menu for Both Café and Patient Items, Staff Dining including Doctors Lounge

Whole Foods Market  Specialty Food Assistant Manager:

Clean Organize and Restructure Dept., Set New
Sanitary Standards to Achieve Consecutive Reviews
Passing Scores, Implement Inventory Tracking Procedures & New Communication Logs, Assist in Inventory Ordering/ Receiving, Handle Product Placement and Displays, and Suggestive Sales and Assistance in Beer, Wine, Cheese and Chacuterie
Prepared Food Chef/ Bulk Food Production:
PM Hot Bar Chef, Create New Recipes, Implement New Ideas for Team Building, Facilitate In Greater Product Usage to Lessen Waste, Increase Team Knowledge and Creativity

Macaroni Grill Server / Waitron:

Suggestive Sales, Demonstrate Superior Salesmanship and Increase Healthy Competition,
Build Repeat Client Business, Established

 Mayo Clinic Hospital Creative Corner and Production Chef:

Utilizing Stock Recipes for Bulk Production and
Daily Planned Static Menu, Create and Promote New Recipes and Presentation Style for Suggested Menu Items, Assist in Patient Dietary Specific Meals 

River Crest Country Club  Banquet Chef/ Line Chef & Kitchen Lead:

Summer Co-op (Apprentice/ Work Study), Learned
Then Trained Others on Summer Grill Station, Learned Saute, Pantry Recipes and Created New Seasonal Menus, Set Up/ Break Down and Decoration of Buffet, Action station Carving and Meal Preparation, New FIFO and Sanitation Standards Implemented, Temp Staff Supervision, Purchasing and Receiving Operations

H.E.B. / Central Market Chef Demonstrator:

Demonstrate Superior Salesmanship, Implement New
Product Cross Marketing with Original Recipe
Creations, Stimulate Impulse Buying with
Enthralling Visual and Audio Presentations
Production and Bulk Chef/ Server:
AM/PM Hot Bar Chef, Production Team Cook 

Pappas Brothers/ Pappasitos Cantina  Banquet Captain & Server / Waitron:

#1 Dessert Presenter, Banquet Liaison, Supervise Peers in Up-Sales and Service, Co-ordinate Kitchen and Service, Recognized for Excellence in Guest Focus and Superior Salesmanship 

 Olive Garden Bartender, Waiter, Host, Pasta Maker and Line Cook:

Most Recognized Large Party Server, Superior Dessert Sales, Mixology Excellence in New Drink and Corporate Recipes, Most Cross Trained Employee
(88-91 initially, 92 during Layoff, 96 –97 part time) 

Bennigan’s Tavern Bartender, Host, Cook, Waiter, Dish M.O.:

Trained in Empowerment Decision Making and
Guest Focus, Basic Sales and Presentation, Perfected
My Salesmanship Basis, Learn to Exceed Guest Expectations

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