I am a professional Chef with 18 years experience in hospitality. The majority of my background includes restaurants with a strong focus on farm driven menus. I love working with produce, whole animal butchery, and often find inspiration from foraged ingredients.

As a Chef, I take pride in sourcing the highest quality ingredients and treating them with care. I want to understand what it is you like to eat and curate a menu based on your preferences, while supporting local agriculture. The majority of the produce I source comes from The Ballard Farmer's Market and proteins come from local ranchers and fishermen unless otherwise requested. While not everything (i.e. citrus) is grown or able to be sourced from our state, I will do my best to find organic.

Outside of the kitchen I enjoy wood working, entertaining my spaniels, and maintaining the yard!

For me, cooking is...

What brings me energy and a creative outlet.

I learned to cook at...

Spending time with family, then on to culinary school and restaurants.

A cooking secret...

Sourcing the best ingredients.

My menus

Family Style Market

STARTER

Choose 2 dishes

Market Greens with white balsamic vinaigrette and tender herbs

Shaved Hakuri Turnips with confit leeks and apple

Carrot salad with pistachio dukkah

Marinated Kale with toasted breadcrumbs and aged cheddar

FIRST COURSE

Choose 2 dishes

Fried Panisse with herb aioli

Roasted caraflax cabbage with dill and crispy quinoa

Salt roasted kohlrabi with almonds and parsley

Marinated beets with whipped feta and hazelnuts

MAIN COURSE

Choose 1 dish

Braised Short Rib with sunchoke puree

Roasted Pork shoulder with shelling beans

Herb roasted Salmon with lentils

Leg of Lamb with chimichurri

DESSERT

Choose 1 dish

Ice Cream Sundae Bar

Chocolate ganache tart with rosemary pecan praline

Apple tart tatin and toasted oat ice cream

Parisian Bistro

STARTER

Choose 1 dish

Chicken liver toast with seasonal pickles and apricot glaze

Endive Salad with dijon vinaigrette

Duck confit rillette and vegetable crudités

FIRST COURSE

Choose 1 dish

French Onion Soup

Scallop crudo with winter citrus and olive oil

Smoked Black Cod brandade

MAIN COURSE

Choose 1 dish

Fish en Papillote with confit potatoes

Roast half chicken with sherry jus and seasonal vegetables

Slow roasted short rib with potato rosti and béarnaise

DESSERT

Choose 1 dish

Apple tart tatin and toasted oat ice cream

Lemon curd tart and marigold ice cream

Flourless Chocolate Cake

Chef's Tasting

STARTER

Choose 1 dish

Chilled Dungeness Crab with almond, lovage and celery root

Lamb tartare with tarragon emulsion, crispy potatoes and tender herbs

FIRST COURSE

All inclusive

Honey Nut Squash soup with yuzu kosho and maple creme fraiche

Celery root soup with apple confit and roasted chanterelles

MAIN COURSE

Choose 1 dish

Mishima Ranch Wagyu with sunchokes, smoked date and caramelized chicories

Roasted Berkshire pork with grilled cabbages and shelling beans

DESSERT

All inclusive

Apple tart tatin and toasted oat ice cream

Chocolate ganache tart with rosemary pecan praline

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Chef Kingsley's reviews

4.75

•

4 services

Chef Kingsley was extremely professional, great at communicating, and very easy to work with. She accommodated several dietary restrictions of various family members and still created a delicious meal. We are in town for the holidays and Kingsley came to our Airbnb to prepare our meal. Everyone was extremely happy with our experience, and I highly recommend!

Chef Kingsley is amazing! Our meal was mind blowing, and she made us feel so taken care of and entertained. What an awesome experience. We'll be recommending and gifting private chef experiences to friends and family from now on, particularly Chef Kingsley. Super communicative and easy to work with, too.