Chef Cheyenne Broughton

Private Chef in St Paul

I am a professional chef with expertise in both culinary and pastry arts. Born and raised in the Twin Cities, I’ve spent much of my 15-year career traveling, learning, and refining my craft.

I am a graduate of The Culinary Institute of America in Hyde Park, New York, where I honed my technical skills and developed a deep respect for culinary artistry. Over the years, I’ve explored various cuisines, but I believe every chef must find their own voice in their food.

For me, that voice is rooted in modern Indigenous Minnesotan cuisine, which I showcased in my pop-up restaurant, Blackwater. I am not Southern, Mexican, or Asian—I cannot claim those cuisines as my own. Instead, my identity as a White Native Minnesotan with Scandinavian, German, and Indigenous heritage has shaped the way I cook. My food tells a story—one that is uniquely mine and deeply connected to Minnesota.

For me, cooking is...

Everything. Cooking is my daily ritual, my creative outlet, and my way of bringing joy to others. It brings me peace, and I couldn’t imagine a life wi

I learned to cook at...

My childhood home, alongside my late father. More recently, I credit my mentor, Chef Shane Oporto, for refining my skills and shaping my approach to f

A cooking secret...

A deep well of culinary knowledge, a passion for food in all its forms, and an ability to weave stories through flavor and technique.

My menus

Latin American - Indulge

STARTER

Choose 1 dish

Scallop Ceviche with Habanero Agua Chile and Bitter Orange

Roasted Beets Salad with Ash Ripened Cheese and Raspberry-Beet Coulis

Samosa Flatbread with Spiced Potatoes and Mint Chutney (vegetarian)

Pozole Verde with Hominy, Cabbage, Lime, Salsa and Fried Tortilla Crisps

FIRST COURSE

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Tlacoyo with Fava Beans, Wisconsin Ramps and Cashew Cream (vegetarian)

Gulf Shrimp Pozole Verde with Masa Cakes

Spiced Hiramasa Taquito with Potato and Salvadorian Crema

Fried Enoki Mushrooms in Mole Negro with Fresh Tortillas (vegetarian)

MAIN COURSE

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Lamb Shank Barbacoa in Mole Negro with Fresh Masa Tortillas

Smoked Jackfruit Barbacoa in Mole Rojo with Tortillas (vegetarian)

Arroz con Cangrejo with Gold Rice, Crab and Sofrito

Blackened cod with Collard Kale, Green Tomato Relish and Potlicker Jus

DESSERT

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Coconut Tres Leches Cake with Chantilly Cream and Pineapple Sorbet

Spiced Chocolate Flan with Coffee Ice Cream

Warm Masa Cookies with Raspberry Sorbet

Æbleskiver Donuts with Dulce de Leche Ice Cream

Surprise - Basic

STARTER

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Roasted Beets & Tomato Salad with Cashew Butter and Gooseberry Agrodulce (vegetarian)

Deviled Eggs with Pickled Mustard Seeds

Shoyu Chicken Kara-age with Lemon Aioli

Scallop Ceviche with Habanero Agua Chile

Æbleskiver Donuts with Cinnamon Sugar and Champurrado

FIRST COURSE

All inclusive

MAIN COURSE

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BBQ Lamb Ribs with Pomegranate Sauce and Charred Carrots

Pan Seared Maitake Mushroom Steak with Polenta and Rapini (vegetarian)

Black Bass Pibil in Adobo Sauce with Pineapple Salsa

Crispy Skin Salmon with Golden Beets and Whipped Quark

DESSERT

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Tiramisu

Warm Apple Crumble with Vanilla Ice Cream

Mango Sorbet with Chamoy and Pepita Brittle

Italian/Mediterranean - Basic

STARTER

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Prosciutto e Melon Antipasti

Tomato Carpaccio with Cashew Butter, Fried Shallots and Agrodulce (vegetarian)

Caprese Salad with Tomato, Mozzarella and Basil (vegetarian)

Roasted Marinated Fairytale Eggplants with Goat Cheese Purée and Pistachios (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

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Spaghetti All’Amatriciana with Crushed Tomatoes, Garlic and Guanciale

Pappardelle Bolognese

Ziti with 3 Cheeses, Rosa Sauce and Toasted Breadcrumbs (vegetarian)

Roasted Bronzino with Lemon, Puttanesca and Garlic Farro

DESSERT

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Tiramisu

Lemon Ricotta and Pistachio Cannoli with Raspberry Coulis

Basque Cheesecake with Lemon Curd and Strawberry Ice Cream

Vanilla Bean Cheesecake with Raspberry Sorbet and Lemon Curd

Surprise - Indulge

STARTER

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Red Snapper Leche de Tigre with Sorrel and Crispy Rice

Prosciutto e Honeydew Antipasti

Summer Ratatouille Niçoise with Sauce Tomate (vegetarian)

Sesame Agedashi Tofu Nori Roll (vegetarian)

FIRST COURSE

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Chankonabe Broth with Red Snapper and Daikon

Roasted Squash Tortellini in Sage Chermoula (vegetarian)

Wild Rice Risotto with Herb Pistou and Snap Peas (vegetarian)

MAIN COURSE

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Duck Confit Pithivier with Chanterelles and Onion Soubise

Surf & Turf of Wagyu in Uni Butter with Spot Prawns

Smoked Jackfruit Tagine with Pita and Feta (vegetarian)

Whole Roasted Bronzino with Lemon Puttanesca

DESSERT

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Mocha Tiramisu with Coffee Ice Cream

Warm Banana Sticky Toffee Pudding with Miso Caramel

Ricotta Cheesecake with Rhubarb Jam and Gelato

Enchanted Bog with Chocolate Bavarois and Basil Cake

Seafood - Indulge

STARTER

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Sake Salmon Mukozuke with Ume and Shiso

Scallop Ceviche with Fried Shallot and Bitter Orange

Tomato Carpaccio with Cashew Butter and Gooseberries (vegetarian)

Spiced Hiramasa Taco with Trout Roe and Masa

FIRST COURSE

Choose 1 dish

Spaghetti all Chitara with Purple Clams, Garlic and Lemon

Gnocchi with poached crab and Sicilian pistou

Roasted Eggplant Tortellini in Tomato Brodo with Chermoula (vegetarian)

Grilled Bronzino with Crispy Brandade and Squash

MAIN COURSE

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Seafood Bouillabaisse with Saffron, Fennel and Baguette

Seared Scallops with Yuzu Koshō-Miso Crema and Shiso

Pan Roasted Halibut with Ginger Miso Glaze and Charred Bok Choy

Grilled Rainbow Trout with Hollandaise Sauce

DESSERT

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Fluffy Japanese Cheesecake with Raspberry Sorbet and Hibiscus Coulis

Ricotta and Pistachio Cannoli with Raspberry Gelato

Chocolate Panna Cotta with Butterscotch and Coffee Gelato

Lemon Chamomile Panna Cotta with Summer Berries

Italian/Mediterranean - Indulge

STARTER

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Pecorino Arancini with Sauce Merguez and Roasted Delicata Squash

Summer Ratatouille Niçoise with Sauce Tomate and Basil Oil (vegetarian)

Sweet Corn Ravioli with Garden Peas, Brown Butter and Corn Silk Broth (vegetarian)

Roasted Beets & Tomato Salad with Cashew Butter, Sheep’s Milk Cheese and Gooseberry Agrodulce

FIRST COURSE

Choose 1 dish

Handmade Pasta in Lobster Mushroom and Farm Fresh Vegetable with Parmesan Tuile (vegetarian)

Ossobuco alla Milanese with Golden Arborio Rice and Braised Carrots

Spaghetti Ai Uni with Snow Crab and Basil

Roasted Eggplant Tortellini in Grilled Tomato Brodo with Chermoula and Fried Garlic (vegetarian)

MAIN COURSE

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Chicken Saltimbocca with Prosciutto, Sage and Golden Raisins

Bistecca alla Fiorentina – Char Grilled Steak with Broccolini and Chimichurri

Moussaka à la Eggplant Parmigiana with Béchamel Sauce (vegetarian)

Grilled Bronzino with Charred Lemon and Puttanesca over Garlic Pilaf

DESSERT

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Mocha Tiramisu with Cookie Crunch and Coffee Ice Cream

Lemon Poppy Seed Zeppole Donuts with Creme Fraiche Glaze and Marionberry Ice Cream

Basil cake tiramisu with strawberry sorbet

Ricotta Cheesecake with Rhubarb Jam and Roasted Strawberry Gelato

Surprise - Exclusive

STARTER

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Venison Carpaccio on Masa Sope with Horseradish and Caviar

Chef’s Sushi, Nigiri and Chirashi Platter

Prime Roots Truffle Pâté Tartine with Gooseberries (vegetarian)

Spiced Hiramasa Taquito with Trout Roe and Crema

FIRST COURSE

Choose 1 dish

Tagliatelle with Uni, Snow Crab and Preserved Lemon

Viet-Cajun Udon with Crawfish, Garlic XO Sauce and Salmon Roe

Tubetto con Patata Basilico with Caciocavallo and Pistachios (vegetarian)

Octopus & Carne Bolognese with Bucatini and Parmigiano Reggiano

MAIN COURSE

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Dry Aged Beouf Tenderloin with Bone-Marrow Vinaigrette

Whole Roasted Red Snapper with Mole Verde and Hominy Noodles

Lions Mane Steak with Beet Sauce and Chimichurri (vegetarian)

Smoked Whole Leg of Lamb Tagine with Pita and Herbs

DESSERT

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Donut Croquembouche with Lemon Curd and White Chocolate Ganache

Chocolate Soufflé with Raspberry Compote and Caramel Gelato

Matcha Crepe Cake with Yuzu Curd and Strawberries

Triple Cream Cheese Tartlet with Honeyed Dates and Bee Pollen Ice Cream

Local - Basic

STARTER

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Deviled Eggs with Pickled Mustard Seeds (vegetarian)

Smoked Ham Hock Braised Collard Greens with Potlicker Au Jus

Roasted Beet Salad with Wakame Vinaigrette, Soft Tofu, Torn Greens, Buckwheat Croutons and Edamame (vegetarian)

Warm German Potato Salad with Whole Grain Mustard, Dill, Bacon Dressing and Honey-Herb Vinaigrette

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Blue Corn Meal Crusted Walleye with Cabbage-Carrot Slaw, Citrus Vinaigrette and Remoulade

Beef Short Ribs, Fried Black Rice, Blistered Shishito Peppers and Demi Glace

Pan Seared Beetballs in Roasted Shiitake Gravy with New Potatoes and Lingonberry Jam (vegetarian)

Roast Beef with Melted Leek Mostarda, Swiss Chard, Roquefort and Sauce Bordelaise

DESSERT

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Banana Pudding

Warm Apple Crumble with Bourbon Caramel, Candied Pecans and Vanilla Ice Cream

Angel Food Cake, Raspberries, Lemon Curd, Whipped Creme Chantilly and Raspberry Sorbet

Chocolate Cake with Black Cocoa, Chocolate Ganache and Chocolate Buttercream

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Chef Cheyenne's reviews

4.83

•

75 services

Cheyenne was an excellent find for a last minute idea for my in-laws 40th anniversary. She was easy to work with, provided excellent recommendations and her food was some of the best food my family and i have had all year. We will keep her in mind for all of our future needs and will do this more knowing how great it was!

The team loved it! Nothing but positive reviews. Thank you!

Cheyenne was everything we hoped for and more. Fantastic food, conversation, and overall just an incredible night. Thanks again!!

Cheyenne was incredible. The menu we settled on was delicious and the presentation was beautiful. Would highly recommend her to anyone planning an event.

Even with our last minute request, Chef Cheyenne sent a proposal that was so enticing we signed up without hesitation. Of course, despite her favorable reviews, we worried that it would not work out as great as was promised. We were wrong to worry! Chef Cheyenne was warm and responsive, delivered exactly as she promised in every regard, and her culinary talent exceeded that of many fine dining chefs in this area. The food was beautifully presented, with fresh flowers and ingredients from her garden, and every dish was composed of complex flavors to satisfy us foodies. We highly recommend Chef Cheyenne; and we will definitely have her back for more fantastic meals. Thank you, Chef!

Chef Cheyenne made my wife’s 30th birthday dinner a night to remember. Her food was incredible and she worked tirelessly to make a magical night a reality.

Chef Cheyenne was absolutely incredible and I would recommend her service to anyone and everyone. You will not be disappointed in her service nor food quality--couldn't have thought of a better way to spend money on dinner than having Chef Cheyenne over for a date night with my fiance. I most certainly will be using her again!

Cheyenne was incredible on all points. The food was amazing. The vegan food was absolutely wonderful even for the meat lovers.

Chef Cheyenne Broughton blew us out of the water. Pre-dinner: super communicative and responsive, sent a menu to the themes I was hoping for and then furthered modified the menu after more back-and-forth, she was also able to do this relatively last minute (week of notice)! Dinner: Superb, she arrived about an hour before planned dinner time and prepped everything. Dinner was incredible. We eat out quite a lot, covering Michelin and James Beard winning restaurants, and her meal could compete with any of them! Post: Left our kitchen clean and had some leftovers in the fridge for us. Occasion: It was a belated Valentine's dinner date night and yes, a private dinner catered by a private chef is a splurge but our experience with Chef Cheyenne was absolutely worth it! Highly recommend.

Chef Cheyenne was AMAZING! We couldn’t have wished for a better experience! Each one of her dishes was perfection, intricately thought out and delicious. She was very friendly and professional!

Cheyenne did a fantastic job. From presentation to explanation of the dishes, our group was very impressed. We had a wonderful time and would recommend Cheyenne to anyone looking for a delicious private meal!

Everything was superb.

We cannot speak highly enough of Cheyenne. Cheyenne did an outstanding job of communicating to receive information before preparing the meal, worked around some of the guest's food restrictions, was involved in the meal, presentation of the individual courses, timing between courses, and explained and served extremely flavorful dishes. Also, the kitchen was left clean, and all items used were returned to their original location. It is not normal for me to write a review with only great things to say about an experience, but Cheyeene exceeded our expectations so much, there was nothing we didn't enjoy.

Cheyenne was absolutely wonderful! She was prompt, kind, fun, and so talented. Our dinner was perfectly executed and absolutely delicious with some extra goodies thrown in. I would highly recommend Cheyenne!

My experience with Chef Cheyenne Broughton was nothing short of amazing. I had been looking for a private chef to surprise my husband for his birthday. I actually started looking just a few weeks to a month before his birthday, so there was a quick turnaround. I was connected to chef Cheyenne after I did a Google search to get a private chef and that’s how I found Take a Chef. I got a number of proposals, but what stuck out to me about chef Cheyenne was the menu that she proposed, the photos that she had on her profile, and the positive reviews left about her services. She was super accommodating and answered any of the many questions I had. I really was worried about my husband finding out or things not going as planned, and she reassured me that everything was going to go great. My husband and I just moved into our loft, and did not have a lot of furniture, and she was even willing to bring a table for us and the plate settings that she put together was fabulous. I was really looking for an extravagant, an elegant service, and she did a great job. Not only were we full after our course of food, but we were also extremely satisfied with the quality and taste of the food. The menu truly screamed luxury. She even had personal touches, such as paper menus with our names on it, and she made us the perfect cocktails. I told her that we are heavy, drinkers, and she did not disappoint. Not only that, but the drinks that she chose paired perfectly with the meal. When I thought the meal was over, and we were wrapping up, she even surprised us with some homemade cookies before her departure. After she left, and we snacked on the cookies, we both quickly noticed that our kitchen was very clean, and it was almost like no one had even cooked in it. One worry I had about having a private chef at our home was the fact that we have an electric stove and we also are in a loft where our windows do not open. When it came to things like steak, I was afraid that it could get too smoky in our apartment and make the fire alarms go off. Luckily, chef Cheyenne truly has expertise in her field, and even through searing some steak, our alarms did not go off. Learning more about her background and her connections to our community was also really fun and great to connect on. Definitely would book her again for another occasion. A wonderful experience all around.

Great Dinner by Chef Cheyenne! Very friendly and engaging. I highly recommend!

We had a delightful and very memorable family celebration thanks to Chef Cheyanne! My wife’s 50th birthday turned out better than I could have imagined as I threw the chef some difficult challenges with 2 vegetarian kids and omnivore parents. To her mastery of the art, Cheyenne was able to put together a menu with some familiar but high end specialties as well as a few exciting challenges. Cheyannes personality is warm, friendly and inviting and she spent time with my 14y daughter to show her some food prep techniques. Overall, a very positive experience.

Chef C is amazing at what she does and extremely attentive. I would highly recommend her to anyone. What I love about her is she works with you and not against you. Looking forward to booking with her again!