Chef Jim Palmer

After years of passionately cooking at home and teaching myself about food, I decided to quit my job in tech and start a career in restaurant kitchens in 2022. In the two years since, I have gained experience at incredible restaurants such as Misi, Misipasta, and Foul Witch. I have extensive experience working with vegetables, pasta, and proteins, and have had the opportunity to be a part of R&D and menu development the restaurant environment.

In the last year, I have begun spending more time developing my private chef business; I have really enjoyed the way it allows me to practice a different type of cooking while also allowing me to exercise me creative muscle and cook my own food. I have cooked for intimate dinners, corporate events, and large dinner parties; in private homes, rented venues, and offices. I am happy to offer my own proposed menu, or we can work together based on your own vision for an event. My cooking style leans French-Italian, but I am comfortable executing a variety of styles depending on client preference!

I look forward to working together.