Chef Celio Castillo
Private Chef in Peachtree City
My culinary journey began by making and selling homemade Colombian empanadas and tamales in my neighborhood, local parks, and office spaces. My professional career started in 2009 at the French Culinary Institute in New York City. Since then, I’ve worked across a wide range of establishments, from casual dive bars to fine dining venues such as the Plaza Hotel and Salinas NYC.
My career has also taken me to San Francisco, Napa, Barcelona, Peru, and Colombia, enriching my skills and perspective with every experience. I bring creativity, adaptability, and a deep passion for delivering exceptional culinary experiences wherever I go.
More about me
For me, cooking is...
A creation of nostalgia. Each time we cook, we can feel something new or something long forgotten.
I learned to cook at...
I began my professional career at the French Culinary Institute (now ICC) in New York City, but my journey began in my grandmother's house in Colombia
A cooking secret...
Taste and smell everything. Knowing that every step means something important.
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