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I create bespoke, restaurant-quality dining experiences rooted in local, sustainable, and wild foods—brought directly to your table.

Book with me
James Richmond

I bring refined, seasonal cooking and personalized service to your home table.

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With over 15 years of culinary experience, I built my foundation at the California Culinary Academy and refined my craft through seven formative years as a sous chef under Mathew Bosquet. Along the way, I held executive chef roles in Napa Valley, Seattle, and Montana—experiences that strengthened my French technique and deepened my respect for fresh, seasonal ingredients and thoughtful innovation.

Today, I focus on private chef dining—from intimate in-home gatherings to elegant winemaker dinners. I design bespoke menus around your preferences and dietary needs, and I work with a trusted network of hospitality professionals so every detail feels seamless, warm, and memorable.

Let’s plan your dinner

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I cook with quality, seasonal ingredients and give them the time and attention they deserve so I can deliver the best experience possible.

My approach is rooted in craft, seasonality, and the outdoors.

I cook from the land and the water

What I’ve always been passionate about is how everything comes back to our food—my life revolves around the kitchen, foraging, fishing, and gardening, and that connection shapes every menu I create.

I’m classically trained and chef-mentored

I was traditionally trained at the California Culinary Academy, and I learned under chefs Mathew Bosquet, Philippe Jeanty, and Tamara Murphy among others—training that continues to guide my technique and standards.

I let ingredients lead the experience

I believe in cooking with quality, seasonal ingredients and giving them proper time and attention, because hospitality and flavor both improve when nothing is rushed.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 221 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook French, Latin American, Mediterranean, Italian and Chef's special. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering, Romantic night, Corporate and Foodie adventure. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.