Years of meal planning around food sensitivities while juggling a high-stress job took a toll on Britta Thornton. She grew tired of eating the same five things but lacked the knowledge and time to get creative in the kitchen. She even began to view mealtime as a chore. Then she met Rosemary McKenzie.
McKenzie, owner of Just in Thyme Personal Chef Services, knew exactly how to accommodate Thornton’s strict whole foods diet. Thornton’s autoimmune disease meant that eating foods such as gluten, dairy, eggs, shellfish, pork, beef and most grains and legumes caused migraines, digestive issues and even flu-like symptoms.
McKenzie typically prepares chicken, bison and salmon—proteins Thornton can safely eat—and pairs them with creative sides and sauces, like a homemade tahini that Thornton says is delicious with salmon.
“She comes up with ways to make the few foods I can eat taste great and different every time,” says Thornton, who lived in Loveland until recently and now lives in Monument. “She’s been a lifesaver in taking the burden of such a time-consuming diet off my hands.”
McKenzie, like many personal chefs, serves a wide area from her Littleton home and charges for the mileage. Not only can chefs help with specific diets, but they can also cook for parties and large family dinners, either weekly or on special occasions.
For example, McKenzie cooked a meal for Thornton’s 40th birthday party as well as a summer gathering. Alongside crowd-pleasing dishes like macaroni and cheese and meatballs, McKenzie served a pork belly dish guests raved about.
“She knew what people would like—something I’m not good at because of my limited diet—and everything she made was delicious,” Thornton says.
Jenn Ward, owner of Harvest to Home Private Chef Services
Dinner parties without the fuss
Jenn Ward, owner of Harvest to Home Private Chef Services in Longmont, cooks for events across Colorado. Clients come to her when they want to treat their group to a luxurious meal without worrying about the preparation.
One of Ward’s clients, Amanda Riffee, hires a private chef for the women’s retreats she hosts across Colorado.
“Having a private chef enhances the experience for my guests and reflects well on me,” she says. “They travel a long way to be there, and I want them to feel pampered.”
Sometimes Riffee provides menu ideas, but she usually shares guests’ dietary restrictions and lets the chef take it from there. At her last retreat, many of the guests were vegan and were pleasantly surprised when Ward accommodated their diets by cooking vegan dishes and serving protein on the side for guests who eat meat. Some vegan guests brought their own food out of habit but ignored it after they tried Ward’s cooking, Riffee says.
Juliana Trujillo Escobar and Juan Rodriguez,
of Juli y Juan’s Kitchen.
Interacting with guests
Juan Rodriguez, co-owner of Juli y Juan’s Kitchen in Fort Collins, paused the couple’s personal chef service to focus on their restaurant, Persimmon, but will start up again once they hire another chef in the next couple of months. They still have regular clients who call for small get-togethers at home with family and friends. For Rodriguez, the interactions with guests are what make the job special.
“Being with the people, explaining the menu and helping create a special moment is like hosting guests in their own home,” he says.
After building relationships with clients over the years, Rodriguez and his partner, Juliana Trujillo Escobar, have even invited some into their own home for meals.
“Being a private chef is like putting on a performance,” Rodriguez says. “We get to integrate into the dynamic, build community and share our love of food.”
Local ingredients, international flavors
Personal chefs don’t just bring restaurant-quality food into people’s homes; they create meaningful and unique dishes personalized to each client and occasion. For example, Juli y Juan’s Kitchen specializes in Latin fusion dishes inspired by flavors from places like France, Italy and Armenia.
“We love fusing everything with Latin flavors because there’s so much diversity,” Rodriguez says. “It’s such a vast region with many different cultures categorized as one.”
McKenzie and Ward tailor their menus to each event, guests’ tastes and seasonal ingredients. McKenzie often turns to her community garden for inspiration, while Ward shops from local vendors.
“I’m at the farmers market and farm stands every week in the summer,” Ward says. “I keep track of what’s in season and build dishes around what’s available.”
When the opportunity for creativity arises, Ward turns to her Canadian roots, introducing guests to her version of the classic salmon Haida. At other times, she incorporates her clients’ family recipes.
“My favorite thing for family events is cooking someone else’s recipe,” she says. “Maybe it’s something their grandmother used to make or a dish they love to make but don’t have time to cook anymore.”
Rosemary McKenzie, owner of Just in Thyme Personal Chef Services
All the flavor, none of the hassle
While some clients come for the food, others are just as drawn to the convenience. Personal chefs plan menus, grocery shop, prep, cook and clean up afterward.
Clients typically provide refrigerator space, an oven and stove and basic kitchen equipment. Chefs often bring their own knives, cutting boards, cookware and spices. Clients usually have their own flatware, glasses and serving utensils, though chefs can help coordinate rentals if needed.
Ward does some prep in advance, showing up closer to mealtime to reduce the need for refrigerator space, while McKenzie likes bringing a cooler for extra storage. Chefs typically arrive two to four hours before the event and stay to clean everything up.
“Hiring a private chef is like having a restaurant brought into your home,” Ward says. “You’re in a comfortable space without the hustle and bustle of dining out, surrounded only by the people closest to you.”
The personalized attention is another major benefit, McKenzie says.
“At a restaurant, you’re one of dozens of tables. In your home, our focus is entirely on you,” she says.
Many find the customized menus and flexibility appealing as well.
“There’s no worrying about driving home if you open a bottle of wine with dinner,” McKenzie says. “You can completely relax.”
For Rodriguez, it’s the small touches that elevate the experience. Cooking demonstrations, describing each dish and toasting with guests often turn clients into friends.
Thornton says McKenzie’s balance of hospitality and professionalism make her events unforgettable.
“I used to be one of those people who thought I had to do it all,” Thornton says, “but when you find a chef who’s personable and easy to talk to while also incredibly hardworking and dedicated, it’s a game changer.
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Personal Chef Pricing
The cost of personal chef services depends largely on the location, menu and group size.
Harvest to Home Private Chef Services, which specializes in large groups of up to 50 guests, has a $1,500 minimum. harvesttohomepcs.com
Just in Thyme Personal Chef Services’ plated dinners run from $100 to $170 per person and can accommodate up to 20 guests. Their buffet-style meals feed up to 50 guests and cost $70 to $100 per person. Travel fees may apply. justinthymechefservices.com
Juli y Juan’s Kitchen charges $55 to $155 per person depending on the complexity of the meal, length of event and number of courses. juliyjuan.com
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