Private Chef Enoch Simpson - Take a Chef

Chef Enoch Simpson

Chef At Home In St. Louis
Chef Enoch Simpson

Get to know me better

Chef with 20+ years’ experience, farm-to-table focus, sustainability-driven, and founder of eatoutside, crafting local, personalized dining experience

Cooking has been my passion for as long as I can remember, and over the past 20+ years, I’ve dedicated myself to mastering this craft. Prior to my notable experience opening Girl & the Goat in Chicago alongside Top Chef winner Stephanie Izard, I honed my skills in various kitchens, learning the intricacies of the culinary world.

After gaining much experience and knowledge, I pursued my dream of opening my own restaurant, Endgrain, where I showcased a farm-to-table approach that emphasized seasonal produce and cultivated strong relationships with local farmers. My journey then brought me to Saint Louis, where I started as the chef de cuisine at Sardella, and currently serve as the Executive Chef at Seed Sprout Spoon.

Now, I’m excited to channel my passion into my latest venture, eatoutside, a boutique catering company that specializes in crafting personalized dining experiences and private chef services. I design menus that reflect the vibrant flavors of our area and prioritize sourcing the highest quality ingredients from local farms.

Sustainability and community support guide everything I do. I implement practices like composting and waste reduction in my kitchen, and I’m involved in outreach initiatives that aim to support the unhoused community. I believe that food has the power to bring people together and foster positive change.

I can’t wait to share my culinary journey through eatoutside, and I look forward to creating delicious experiences that celebrate connection and joy around the table.

Photo from Enoch Simpson

More about me

For me, cooking is...

Cooking is creativity, care, and connection—a way to honor tradition, embrace innovation, nurture souls, and bring joy through shared meals and moment

I learned to cook at...

Le Cordon Bleu, College of Culinary Arts, Chicago

A cooking secret...

My secret in the kitchen is embracing simplicity, respecting ingredients, trusting intuition and cooking with heart to create dishes that tell a story

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