Chef Clifford Hohl

I spent 20 years training under great chefs around North America. I have worked as a chef on the Holland America line in its fine dining restaurant,as well as a 5 diamond resort in Ponte Vedra , Florida and in some of the best restaurants in Canada. For the last 7 years I have been focused on bringing the restaurant experience into client's homes. When i am not working as a private chef I spend my summers as a private chef on luxury yachts and leading culinary programs at 5 star heli ski resorts in the winter. In 2016, I was opened TWG Canada in Vancouver and spent 2 and a half years perfecting the craft known as tea gastronomy. In 2017, I was invited to cook at the James Beard House in NYC and also collaborated with chefs at restaurants in Harlem and Brooklyn. I love canning and preserving food in the summer when its best in season and storing it for use in the fall/winter when its not freshly available. I also love bread making and fermentation. My true passion is curating experiences for clients and going above and beyond their expectations.