• Chef Ire Evans, Green Cusine, Englewood, Co.
• Phone: 303.290.0996
• Email: ireevans@greencuisine.com
• Website: www.mychefsite.com/greencuisine

Thank you for the opportunity to present myself. My name is Ire Evans. I have always loved cooking since I was in third grade. I believe in creating meals that can be enjoyed by children as well as adults. I strongly believe that a nutrient dense meal is very important for the growth of our children. I have a Degree in Marketing and Hotel & Restaurant Management.

After staying home with my children for 6 years I decided to enter the workplace. I went to Culinary Business Academy and received my training to become a Personal Chef in June 2007.

I look forward meeting you and creating your next party or delicious and healthy meal.

• Chef Teresa Lindgren, A Touch of Gourmet, Centennial,Co.
• Phone: 303.915.0131
• Email: teresa@atouchofgourmet.com
• Website: www.atouchofgourmet.com

When the country girl went to New York to visit her newly acquired sister-in-law, it was an eye opener! As the two of us shopped the specialty markets including the bakery, the meat shops, the Italian market and the seafood market I was taken aback, I’d never seen anything like it. I was immediately captivated by the exotic nature of it all.

Returning home to the countryside, I watched PBS and all the cooking shows available but especially Julia Child. All my husband could say was, “Wow, this is a change and don’t stop now!”

That was almost 30 years ago and since then I have acquired a life’s worth of cooking lessons. I’ve taken cooking classes, read cookbooks like novels, and subscribe to several cooking magazines. It is a never ending quest. I constantly try new food types, track food trends, and follow new cooking concepts. Cooking is my passion, my talent, my purpose.

• Chef Melissa Holt, The Personal Pantry Chef Service "Passionate about bringing good food, family and friends to the table."
• Phone: 719.331.3417
• Email: chefmelissa@q.com
• Website: www.mychefsite.com/chefmelissa

The Personal Pantry Chef Service Passionate about bringing good food, family and friends to the table.

I am a Colorado Native and live an active life style. My friends and family have raved about my delicious meals and creative parties for years. I understand the constraints time places on meal planning, grocery shopping and cooking while raising a family or having a busy career. Picking up fast food and pre made meals becomes the norm after awhile and wreck havoc on your health. You may be surprised at how much you spend on pre-processed foods and the abundance of additives, fillers, sodium, sugar, salt, hidden fat and extra calories. I will help you evaluate how you spend your dollars and help you make wise food choices that taste delicious, are convenient and nutritious. Your individual taste is what drives the creation of a personalized custom menu. Once you approve the menu I will do the grocery shopping, bring my equipment to your home and prepare the meals, package and leave you with heating instructions and your kitchen clean and smelling great. My meals are affordable for everyday people and save you approximately 10 hours of time a week. Would you like to have friends over for dinner, or throw a party, but you can't find the time? With my help you can be the star of your party and relax and enjoy your time with those you care about. Want to learn something new or perfect a favorite dish? I offer cooking classes for meals, artisan bread baking and more. I serve the Front Range along the I25 corridor from down town Colorado Springs to down town Denver, including the cities in-between. Call me for a free consultation. 10 % discount start up and discounts for referrals

• Chef Lisa Givens, Gourmet Away: Expect More than Great Food; Serving Westminster, North Denver, Metro Denver & Boulder Co.
• Phone: 303.255.7664
• Email: lisa@gourmetaway.net
• Website: www.gourmetaway.net

A native New Orleanian, with more than five years of experience as the owner of her personal chef business, Chef Lisa Givens is passionate about understanding the "What's for Dinner?" dilemma of her clients and creating solutions that best meet their lifestyles.

As an entrepreneur who is extremely busy herself, she understands the importance of partnering with her clients to create custom solutions that minimize their their time in the kitchen, while still being able to eat custom, nutritious meals according their requirements.

Chef Lisa's clients have included professional athletes, executives, doctors, entrepreneurs, affluent seniors and other professionals.

Lisa was named Share Our Strength's Taste of the Nations 2005 Top Home Chef in Denver. She is currently the President of the Rocky Mountain Chapter of United States Personal Chef Association (USPCA). She is a premier member of the United States Personal Chef Association and received her personal chef training through the Culinary Business Academy.

• Chef Tammy Hanes, 2 Chics and a Kitchen, Elizabeth, CO.
• Phone: 720.320.7570
• Email:2chicsandakitchen@gmail.com
• Website: Coming Soon

2 Chics and a kitchen is a family enterprise. I have three girls and we all love to cook! Most of our time together is spent whipping up a delicious home-cooked meal. Then we gather around our table to enjoy the results.

I can free up at least ten hours of your busy schedule by doing all of the planning, shopping, and the preparing of your favorite meals. As soon as you get home you are only a few minutes away from a fabulous home-cooked meal. You will then be able to spend more time around your table with your family and friends

• Chef Catie Matthews, Somethin's Cooking, Aurora, Co.
• Phone: 303.632.7510
• Email: ktscarlett@comcast.net
• Website: http://mychefsite.com/somethinscookin#services

My friends say "Cate you love food more then anyone I know" and its true. If the thought of pot roast braising in Chamay beer or my husband's favorite Chicken mole cooking all day makes me swoon, then yes I love food. I have been preparing meals for my family & friends and a variety of people and animals for most of my life. I enjoy many different types of foods from Rocky Mountain oysters to Banana Fosters bread pudding and yes it's great to get excited over Peking duck and Scallion pancakes.

Along my foodie journey I have attended cooking classes at Cook Street downtown Denver, The Cooking school of the Rockies in Boulder and I have also had the pleasure of being a cooking instructor for the city of Aurora at the Kitchen on the Green for the past 3 years. I get inspiration from reading cookbooks into the wee hours of the a.m. and a small collection of food magazines and experiencing other chefs & friends' cooking.

You deserve a break from the fast lane, come home and enjoy a home cooked meal created just for you. Food always taste better when someone else cooks, so let me make your life a little easier.

• Chef Robin Walz, Dinner by Design, Lakewood, Co.
• Phone:303.237.4237
• Email: chef.robin@gmail.com
• Website: http://mychefsite.com/colorobindinners

Chef Robin is happy to offer menus designed for your taste and prepared in your home. Gourmet, Healthy, Home-style or Special dietary meals are all available. Grocery shopping for the freshest produce, herbs, fish, seafood and quality meats will be done on the cook date. Planning, cooking and cleanup done so you my enjoy meals and quality time with family and friends

Nothing better than sharing meals with the people you love. I grew up in the Midwest and have endless memories of food and family fun. I have been drawn to the kitchen since childhood-- the smells and flavors.

• Chef Paul Webster, Lazy Apple Culinary Services, Westminster, Co.
• Phone: 303.403.9460
• Website: www.lazyapple.com

Chef Paul has been cooking and enjoying foods from around the world for more than 25 years. He is a graduate of the 180° professional culinary program at Cook Street School of Fine Cooking in Denver, Colorado where he studied classic French and Italian cuisine, including breads and pastry. Chef Paul's early travels have taken him throughout Mexico where he learned to apprecieate a variety of foods that are not common in the Uninted States. Most recently, he traveled throughout Italy and France on a culinary tour where he attended short courses at culinary schools near Piedmont, Italy and in Paris, France. If there is a special food you would like to eat or learn to cook, it is likely that Chef Paul has either prepared or experienced the food that you desire.

• Chef John Drummond, His Thyme Personal Chef, Golden, Co.
• Phone: 720.217.8934
• Email: histhymepc@comcast.net
  
• Website: HisThymePersonalChef  

I have been cooking since my junior year in HS taking a “Commercial Foods” class where the students learned basic cooking skills. We actually had a nice commercial class kitchen where we cooked for the faculty as we turned our classroom into a restaurant during lunch. My instructor realized I really loved what I was doing & he chose me to make Flambé desserts for a few dinner programs & teach me how to make the 5 “mother sauces”. With classic French cuisine one has to master that. After graduating I served in the US Army for 3 years as a first cook in Germany & loved the cuisine of that country. I also never thought I can crack eggs for a 1000 troops in a ½ hr! That was umpteen years ago & the rest is history. I somehow got the knack to turn ordinary food into creative dishes so to follow my dreams of being a chef I attended Northwood Institute of West Baden, a culinary school in Indiana which is now a renovated turn of the century hotel. After school in the early 80’s I relocated to the Mile High City to continue my training to work in the hospitality field in restaurants, country clubs & hotels holding various positions from prep, line, banquets & saucier making stocks, soups & sauces. Folks love my soups! I gained valuable training & experience along the way from European chefs & enjoyed all of it but the demand & long hours took a hard toll on family life so I took a break.

After a short hiatus I had this dream to have a “Specialty Dinner Service” so I can still use my culinary skills & pursue my passion of creating delicious dishes. My family & friends kept telling me I should open up a restaurant! People loved my food but I had a better dream! I became interested in being a personal chef when I came across the United States Personal Chef Associations website www.uspca.com so I decided to pursue my mission and passion to be a chef for others. Not just to cook, but to help families eat better meals & bring a 5 star dinner experience into your home. So with much faith, prayer and encouragement from my bride, family & friends, we left it in God's hands. I decided to take the plunge! In 2006 I completed the Professional Personal Chef Training course offered by the Culinary Business Academy held at Cook Street School of Fine Cooking in Denver. After graduation I became a proud member of the United States Personal Chef Association. Because of my strong faith, my bride & 15 years of culinary experience ( I’m still learning new trends thru this journey!) we decided it was not my time to start the business, but God's time. After much prayer we decided to humbly name the business "His Thyme Personal Chef, LLC." My mission is to please your palate. With that I share my gift of cooking with you.

Bon Appétit!

“Too Busy? Leave The Cooking To Me!”

Chef John

• Chef Jil Doughtie, La Bonne Cuisine Personal Chef Service LLC
• Phone: 303.882.0362
• Email: labonnecuisine@me.com
• Website: www.mychefsite.com/labonnecuisine

La Bonne Cuisine is French for good cooking and that is the foundation of what I offer.

I have been a student of cooking all my life. Raised in New Orleans by a very food-oriented family, I first learned while watching my parents prepare our meals. Red beans and rice, stewed chicken, roast beef, shrimp Creole, and braised pork chops were regular weeknight meals. I began to bake simply for my own entertainment and the pure pleasure of turning basic ingredients into delicious temptations. Over the years I have studied under professional chefs but gained the most from my own in-home experimentation. Dinner parties are always an outlet for creativity and my friends have come to expect gourmet presentations. But comfort food is where I ultimately gravitate and I’m sure this originated in my parents’ kitchen.

I worked for 13 years in the banking industry, but got the most pleasure from catering the quarterly officers meetings. During that period, my co-workers enjoyed my at-work recipe testing such as crawfish beignets being fried up in the break room. For me, food has never been a mere necessity, but a genuine pleasure to conceive, create and enjoy.

After my daughters grew up and flew the nest, I discovered that I needed to feed my cooking passion by feeding more than just my husband and our friends. I completed instruction at Cook Street School of Fine Cooking from the Culinary Business Academy and in the fall of 2009 launched La Bonne Cuisine Personal Chef Service LLC.

My goal and desire is to make your mealtime a true pleasure by providing la bonne cuisine and affording you quality time with your family or guests away from the kitchen.

• Chef Sam Bittner, Saucy Suppers
• Phone: 303.718.2891
• Email: chefsam@saucysuppers.com
• Website: www.saucysuppers.com

I am a Midwestern boy born and raised in the Twin Cities (St.Paul and Minneapolis) of Minnesota. I am the youngest of nine children and my passion for cooking began when I was around nine years old and one of my older sisters gave me my first cookbook for my birthday. When I was 14 Mom broke her leg and I began cooking the family dinners! Though I have attended some cooking classes and seminars my culinary training continued to be mostly self taught by experimentation on family and friends. It’s amazing how many friends you will find you have when you volunteer to have a dinner party featuring Chilean Sea Bass with a bourbon glaze, White Cheddar mashed potatoes and Steamed Asparagus with sautéed criminis and shallots. I started out cooking based on my Midwestern upbringing but after traveling all over the US and a bit in France I have developed a true passion for sauces of all kinds. From complex wine reductions and bourbon glazes to simple gravies, béchamel and hollandaise sauces. I have yet to meet a sauce I don’t like!

My wife now compares me to the star of the movie Ratatouille. I don’t just enjoy cooking. I truly love and get excited about putting different flavors together to make not only the perfect dish, but the most extraordinary complete meal I can think of! Whether I am relying on my Midwestern influences and creating a hearty beef and potato meal or following my passion for sauces of all kinds I get pure joy from my cooking!

I have spent the past 12 years in the corporate world of purchasing and at the encouragement of my wonderful wife I finally broke out of the corporate mold to follow my true passion. After investing in some training by the USPCA (Unites States Personal Chef Association) and the CBA (Culinary Business Academy)I have taken my cooking from being just a hobby I share with family and friends to making it my life as Chef Sam’s Saucy Suppers! I continue to update my skills and better serve you by attending more training classes and seminars and I am pursuing being a Certified Personal Chef.

• Chef Barb Crispin, A Gift of Thyme, Denver Co., "Healthy Meals for Busy People" 
• Phone: 303.842.9991
• Email: giftofthyme@gmail.com
• Website: www.mychefsite.com/agiftofthyme

Barb's love of cooking was undoubtedly influenced at an early age by her Pennsylvania Dutch heritage. Whether sitting in her grandmother's kitchen smelling the aroma of freshly baked shoofly pie, munching on baked scraps of pie crust liberally sprinkled with cinnamon and sugar, or enjoying the after-dinner cameraderie of everyone helping with clean-up chores, it was obvious that special things happened in the kitchen.

Travels around the United States and experiences in foreign countries as an adult allowed her to explore varied cuisines and new ingredients. As a mom she delighted in sharing her cooking skills with her two daughters. As a Girl Scout leader she enjoyed leading her troop from the simplest snack-making efforts to mastering advanced campfire cooking techniques.

Always looking for new recipes, Barb describes herself as an adventurous cook. "I feel incredibly lucky to be able to do something I really love to do, " she explains, "and know I'm making a difference in people's lives."