Hi my name is Justin Snyder and for the past 15 years I have been traveling the world, working in some of the top kitchens imaginable! I have been fortunate enough to learn both the savory side and the pastry side of the kitchen. I have developed my own style of cuisine that truly showcases the ingredients natural beauty while demonstrating my culinary skills in different parts of the dish. I started my culinary career in San Diego, CA working at Georges at the Cove. Slowly I branched out to 2 Michelin Star Baume in Palo Alto. My passion has allowed me to travel the world working with some of the top chefs including- Michael Voltaggio-Restaurant Ink/Hollywood, Andre Chaing- Restaurant Andre/Singapore, Hideaki Sato- Ta Vie/Hong Kong just to name a few. I have been Michelin Trained in both the Savory side of the kitchen and the Pastry Side of the kitchen.

Through out my travels I met an extensive list of certified and reputable ingredient suppliers that I now utilize to create the best dining experiences. I am able to source region specific ingredients from most major continents when needed.

What I do for my clients is I create custom menus to fit their specific needs and wants. I only source the freshest ingredients so based on what I can source is how I adapt to my menus. I offer many different services which include family style servings, multi course menus, larger in house catering events and also a more premium service which includes more rare ingredients such as our “Beast Feast” or our “Carnivore Lovers” packages.

Aside from doing six of these event a week we have been working hard behind the scenes on some of our other projects! By popular demand we are offering our truly unique and upscale in home Birria Taco parties again. This isn’t your ordinary tacos but a hand crafted and uniquely sourced product. This is an experience which expands with time. We only strive for excellence!

 Disclaimer/Note from Chef Justin: First of all thank you so much for coming to my website to find out more about my services! I feel blessed with the amount of inquiries for all of my services! It is my goal as a chef to exceed all expectations and to deliver a unique in home dining experience. I always try my hardest to use the best ingredients and to accommodate all dietary restrictions and or allergies. I think one of the reasons people love the service is because I do things a little different. I am not your normal white coat chef, I ditched that about 4 years ago- There was a huge movement in the industry where we focus on not only the quality of the food but the quality of life inside of the kitchen(Fun Fact: Even Rene Redzepi from the worlds best restaurant *Noma is part of the same movement and wears the denim and black shirt now. I cook from the heart, I come clean cut but I cook in a more comfortable style( black shirt, Jeans, Proper shoes etc.. while not cutting corners on the food or service! Have no fear I’m not showing up in shorts and croc’s like a food network chef! When it comes to my plates I do a more modern approach with black plates that helps the food pop, or for my tastings I use limited produced plates imported from Japan. My goal with this disclaimer is to put out there we are different, but in a good way!