Chef de Cuisine, Chicago

Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago.

“As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”

Chef de Cuisine, Chicago

Chef Rick Paniagua has over 20 years experience in the culinary industry. To cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, to being the chef for the Chicago Cubs team during their historic 2016 run he has seen and done it all. He is now ready to make sure that your next event is the best that it can be!

“EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”

Chef de Cuisine, New Jersey

Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef.

Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!

Chef de Cuisine, Chicago

Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen.

After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.

Chef de Cuisine, Chicago

Chef Nat, with his AAS in Culinary Arts from Le Cordon Bleu and a BS in Biochemistry from Beloit College, has over 13 years of experience in Chicago's service industry, notably at The Duck Inn and Bavette’s Bar & Boeuf. Currently, he's the COO & Cofounder of EPC, where he applies his extensive experience to lead and innovate. Nat is also launching Mashke Midwest, a worker-owned beverage venture focused on local ingredients, highlighting his commitment to community in the industry. In both ventures, he aims to meaningfully impact the food and beverage world by focusing on sustainability and workers' rights.

Chef de Cuisine, Chicago

Chef Celeste was born and raised in Chicago, IL. She first learned the joys of scratch cooking and growing fresh produce from her parents and their many family trips to visit her rural southern roots.

She moved up as a lead line cook, pastry chef, and sous chef among many influential mentors in Chicago's best kitchens and Michelin bib-gourmand restaurants. After spending a yearlong stint as a catering and events chef in the music industry, she finds that the generosity and comfort of a family style dining experience is most authentic to her cooking.

Chef de Cuisine, Madison, WI

Chef Kay is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kay has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kay has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended.

“I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”

Chef de Cuisine, New Orleans

Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"

Mixologist, Chicago

Sebastian is a mixologist that has been working in the Chicago hospitality industry for ten years. After completing his degree at Berklee College of Music in Boston he moved to the Midwest, where he was taken away by Chicago’s rich culture of food and beverage. For over three years he worked at the renowned cocktail bar, Billy Sunday. A haven for spirit and botanical exploration, Billy Sunday was where Sebastian was able to develop knowledge related to everything flavor. With a deep understanding of herbs, spices, digestives, and fruit, Sebastian uses a unique approach towards mixology at the EPC, harmoniously incorporating diverse specialty ingredients. Since 2019 he has worked as a flavor designer for the botanical hydration beverage, Super Thirsty. After contracting as a bartender since 2018, Sebastian now works as a beverage director at Elite Personal Chefs. In 2023, he and his partner, Benjamin, co-founded The Crusta LLC, and are both honored to be collaborating with EPC’s world-class culinary team and outstanding hospitality programs.

Chef de Cuisine, Chicago

Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.

Chef de Cuisine, Chicago

Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.

Chef de Cuisine, Chicago

Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines.

“Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”

Chef de Cuisine, Chicago

Chef Marshall's Mom is an excellent cook - and he grew up learning how to be a chef right alongside her. This early start in the world of culinary appreciation jumpstarted Marshall's career. After getting a BA in Philosophy at Grinnell College, he has spent the last 8 years working his way through restaurants & learning the professional side of Culinary Arts. He is currently working on his Masters of Health & Wellness Coaching, while being a private chef at Elite Personal Chefs. He hopes to change the way people think about wellness, nutrition & high quality cuisine. His hobbies include soccer and he is a volunteer Youth Soccer Coach.

Chef de Cuisine, Chicago

Chef Nate Tingley has over a decade of experience in and out of professional kitchens as well as catering. Nate's love of food comes from both his family’s traditions of Jewish holiday cuisine and the many diverse delicacies he enjoyed in his childhood on Chicago’s north side. This love of culinary diversity makes him an expert of all global cuisines and a variety of techniques. His goal at EPC is to share with his clients the eclectic, wholesome and healthy foods he truly enjoys creating. In addition to being an EPC chef – he loves cooking & sharing food with his wife and is also involved in the world of art conservation.

Chef de Cuisine, Chicago

Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food.

Chef de Cuisine, Chicago

Italian, American & Creole cuisines are where my heart lives but I take time in developing all my recipes to be delicious and balanced. My passion for food started at the age of 12 when I started my culinary training in the kitchens of my parents and grandparents. I furthered my cooking education through culinary programs and gaining experience by working in restaurants under amazing Chicago chefs and owning my own private chef and catering business.

My focus is fun, nutritious, custom menus for people who do not have time to cook for themselves. I use only the freshest ingredients available, and I interpret classic recipes to meet the client's desires, as well as develop new recipes! I have worked in steakhouses, smokehouses, fine dining restaurants and homes of wonderful clients so no job is too big or too small!

Chef de Cuisine, Naperville, West Chicago Suburbs

Chef Daniel Peralez, a Texas native, has worked in the culinary industry since 2004. First inspired to start cooking at a young age after watching Iron Chef and Emeril Lagasse, Chef Daniel attended Le Cordon Bleu in Austin, TX to pursue his cooking ambitions. After graduating from culinary school, Chef Daniel moved to Miami, where he worked his way up the line as Chef Tournant, gaining experience at prestigious locations like The Ritz Carlton South Beach and The Blue Door at The Delano Hotel.

Chef Daniel now resides in North Aurora, IL with his wife and young son. In his free time, he enjoys eating delicious food and watching Top Chef and other cooking competitions. While he loves all cuisines, his favorites to cook are French, Mexican, and Italian.

Chef de Cuisine, Austin, TX

Collin Davis has been a Chef in the Austin area for over a decade. Moving to Austin shortly after high school, he began working at The Oasis on Lake Travis. After a few years the next step was decided... enrolling in culinary school at Culinary Academy of Austin. Working through restaurants in downtown Austin Chef Davis landed at Walton's Fancy and Staple & Bess Bistro. where he learned the skills necessary to grow and drive him through the next 10 years of restaurant management in a multitude of different concepts. Since diving into the world of personal and private hospitality, I have owned and operated my own personal chef company, worked for private clients, traveled, and freelance to continue to grow my understanding in the ever changing scene of culinary trends.

Chef de Cuisine, Chicago

Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.

Chef de Cuisine, Atlanta, GA

A native of New Castle, PA, Chef Jarrett Session found his calling to cuisine while serving as a sailor in the United States Navy. He enrolled in the renowned “International Culinary Academy” in Pittsburgh, PA and embraced his new career with passion. Upon graduation, he worked in several upscale restaurants in Pennsylvania, Ohio, Arizona, Georgia. My eclectic Southern Cuisine is where I make the ordinary extraordinary.

Chef de Cuisine, Chicago

I am a creative with many interests, I race sailboats, am an award winning artist, vocal performer and chef. I was inspired by my mother who was always experimenting in the kitchen and a cooking class I took at the age of 10 where I had to plan, shop and cook for my family. Cooking has evolved into a creative expression and my food is not only delicious but beautiful to look at and restaurant worth.

Chef de Cuisine, Chicago

Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.

Chef de Cuisine Chicago

Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.