Sales & Marketing Hugo Patricio
Chef Shawn grew up in Queens, New York. At age 18 he enrolled in the New York Restaurant School. Shawn launched his career at Olives at the W Hotel, where he learned under celebrity Chef Todd English. Always attracted to new and exciting opportunities, Shawn helped prep kitchens for TV shoots and even helped contestants prep for a “Live with Regis & Kelly” competition.Shawn later worked as Sous Chef in three of Seaway Valley Restaurant Group establishments, mastering concepts of new American, fresh Italian, and California Tex-Mex cuisines Shawn moved to Maui where he continued to refine his skills working at the Four Seasons Wailea Ferraro’s Bar e Ristorante.
On the side, he worked with two different personal chef services, helping to entertain tourists with great food and parties. Shawn especially likes to prepare fresh pastas, braised meats, and to cook on outdoor, coal-fired BBQs. When he cooks for himself, he enjoys Asian-style noodle dishes. When he eats out, he prefers food he wouldn’t cook for himself, such as dim sum venues, which offer unique dishes and large tea selections. Shawn spends his free time with his three year old twin boys and keeps in shape by weight lifting and kettle bell workouts.
Nia grew up on the most eastern point of the Big Island of Hawaii, eating fresh fish and also produce from the family’s garden. Inspired by the culinary world, she enrolled in Cape Fear Community College where she earned her culinary degree, graduating with honors and Dean’s list status. Under the leadership of Ash Aziz, owner of Circa restaurant group, Nia sought opportunities to learn all aspects of restaurant operations. She was part of the opening of Osteria Cicchetti, Ash’s Italian concept restaurant, where she learned all stations in the kitchen. She was responsible for, among other things, the daily soups, house made gnocchi, butternut squash and mushroom raviolis. She later transitioned into the pastry department to refine her baking and pastry skills working under Executive Pastry Chef Debora Creamer. When Nia’s doing the cooking, her favorite foods to prepare are fresh fish with seasonal produce, fresh pasta, and wild game. And when she goes out to eat in Atlanta, she raves about the Iberian Pig for their unique tapas. The rabbit empanadas and wild pork sausage meatballs with manchego are her favorites!
When Nia isn’t cooking, she loves exploring the outdoors with her husband and their dog. They’ll explore nearby hiking trails or canoe on the Chattahoochee or a nearby lake. She also likes thrift shopping for antiques to repurpose into great vintage finds. When asked about her cooking, she shares “I respect the process and experience of being able to take something from nature and respectfully use it to nourish our bodies.” Her love and appreciation for food make her a strong addition to the Atlanta Personal Chef Service team.
Chef Tai grew up in Long Island, New York. In high school he participated in a culinary fellowship program with a professional chef and fell in love with the culinary arts. In 2002, Tai moved to Charleston, South Carolina to attend culinary school at Johnson & Wales University. He earned an associate degree in culinary arts and a bachelor’s degree in food service management. As a student, he traveled to Belgium to study food research and beer and wine production. He also visited France to study wine production and international hotel management.
Early in his career Tai worked at the Mint Julep Bistro in downtown Columbia, South Carolina, and later spent a year as a baker for the Charleston Place Hotel. He came to Atlanta to work with Richard Blais on his wildly successful Flip Burger concepts. Working his way up in the kitchen, Tai was eventually promoted to executive chef of the newly opening Flip Burger in Birmingham, AL. Tai cites Chef Jason McClure as the most influential chef in his career. McClure inspired Tai through his passion for food and for serving people. Under his tutelage, Tai learned molecular gastronomy, flavor building, and flavor pairing on a chemistry level.
Chef Tai loves cooking Thai food, lasagna, manicotti, vegetable tien, osso bucco, and many other dishes. He loves eating pad Thai, sushi, yakitori, tacos, fish and chips, cauliflower, burgers, and pasta. In his free time, Tai is often working out at the gym or he’s at the stove working up new meal plans. His light-hearted philosophy is, “Live hard, laugh loud, love deeply, and be yourself”
Greg grew up in Birmingham, AL before moving to Atlanta as a teenager. He began in the industry working as a server at Cakes & Ale, before he started working extra hours for a chance to cook with Chef/Owner Billy Allin in the kitchen. After completing his bachelor’s degree from Georgia State, Greg was a Baltimore City School System special educator for two years before he enrolled in Johnson & Wales to pursue a Culinary Arts and Management degree.
While in school, Greg interned at the Cellar restaurant at Dublin’s five star Merrion Hotel and studied traditional European techniques. He then worked for two years at the Barn restaurant at Blackberry Farm in Walland, TN, which won the James Beard award for Outstanding Service in 2015. Upon returning to Atlanta in 2016, Greg was the Sous Chef of Bread & Butterfly in Inman Park, again working for Chef Allin. B&B was named one of the 50 best new restaurants of 2015 by Bon Apetit magazine and won Best Burger and Best Brunch in Atlanta the same year. Most recently Greg helped open the local neighborhood bar Poor Hendrix and worked at local farm to table restaurant One Eared Stag. Greg grabs inspiration from Chef David Sweeney, formerly of Dynamic Dish restaurant. “David’s food is always light, fresh, and seasonal. He is an expert in nutritional cooking and gives me new ideas for healthy ingredients.”
When Greg’s cooking, he’s probably grilling up fresh veggies and fish or making fresh pasta and bread. When he’s eating, nothing beats a wood-fired Margherita Pizza, or interesting eats like street tacos, Korean BBQ, Ramen bowls, or kebab wraps. Greg’s favorite dish in town is Steinbeck’s Chinese Breakfast—a rice bowl with pork belly, charred bok choy, sesame oil and a fried egg. In his free time, Greg hikes, runs, swims, and tries to grow his own vegetables in his garden. He’s also a fan of concerts, baseball games, drive-in movies, and science museums.
Justin grew up in the small town of Pleasant Grove, Alabama, one of Birmingham’s best-kept secrets. He began his career in the culinary industry at age 15, working in mom and pop restaurants for free until he landed his then dream-job at southern-icon Chef Frank Stitt’s Bottega Restaurant. There, he learned to pair Italian and Mediterranean flavors with southern influences. Justin worked at Bottega as a line cook for four years, under executive Chef John Rolen, whom he admired for his finesse as a chef.
Justin won the “For The Love Of Cooking” full-ride scholarship to Jefferson State College and earned a degree in Food Services and Restaurant Management. After, he worked for Southern Living Magazine, creating and testing recipes to be published in the magazine. After moving to Atlanta, Justin worked a season at Ford Fry’s King & Duke Restaurant and the local Buckhead staple, OK Café. He also worked in the Westminster school’s from-scratch kitchen, preparing global cuisines to expand students’ culinary horizons.
Justin’s idol is Jamie Oliver. His enthusiasm about food and his simplistic approach in developing flavors inspire Justin’s own cooking. Justin loves making handmade Italian pasta and cooking over an open flame. When’s he’s doing the eating, he loves trying different international street foods. His favorite Atlanta restaurant is Poor Calvin’s for its Asian-fusion.
In his free time, Justin trains his German Shepherd, Keno, develops new dishes, and spends times with friends and family. Justin has a passion for feeding the underfed, and volunteers with Habesha Gardens teaching fundamental skills in urban organic agriculture and agricultural business development to young adults and with Jones Valley Teaching Farm encouraging students to be change agents in their communities by providing hands-on food and nutrition education. We are excited to have Justin on the Atlanta Personal Chef Service team!
Iliana is from Orlando, Florida, where she starting working as a server in restaurants from age sixteen. After an extended trip to Australia, Iliana realized she was more interested in the food aspect of the hospitality industry. She immediately signed up for a professional culinary degree program in New York City. While in school, she interned with the Food Network, and had the opportunity to work with many celebrity chefs on shows including “Chopped,” “The Best Thing I Ever Made”, and “Good Day America.” After the Food Network, she launched her culinary career as a line cook at Blaue Gans, a Michelin rated traditional Austrian-German restaurant in NYC.
After moving to Atlanta in 2014, Iliana worked at Kyma, Atlas and King and Duke. Later, she joined Fifth Group’s opening team for South City Kitchen’s Buckhead location, where she was promoted to Sous Chef. Throughout the years, Chef Shawn Roberts was most influential in her career. Holding high standards, he taught her to make everything to the highest quality possible, to never to take short cuts, and to be proud of what you serve. When she’s cooking Iliana loves to prepare Thai curries, and is currently exploring baking breads and other pastry techniques. A connoisseur of all cuisines, Iliana’s favorite cuisines include Thai and Mexican. Her favorite dish in Atlanta is Chef Piero’s James Beard award winning short rib ravioli from Pricci.
Iliana is working towards the goal of becoming a certified master chef. The grueling, eight-day experience tests candidates on their overall knowledge of classical technique. And it’s not just about the cutting board and sauté pan, but also being well-versed in kitchen safety and sanitation. She is up to the challenge and excited to be working with Atlanta Personal Chef Service as she studies to achieve this goal. When she’s not studying, she’s probably outdoors, and in the summer time, probably tubing down the Chattahoochee on a sunny day.
Amanda is a southern native who grew up in Alpharetta, Georgia. Her background is Polish and Italian and she has been cooking since she was a little girl. Amanda started her career bartending, and fell in love with combining interesting ingredients to create craft cocktails. She is completing her degree at Kennesaw State University studying Psychology and Culinary Sustainability and Hospitality. She began her culinary journey by throwing regular dinner parties for family and friends, and later began pairing food with wine, spirits, and beer.
At Ocean Prime, Amanda worked with Chef Jason Shelley, who shared his passion for food and perfection and drove her to learn all aspects of the kitchen. She is inspired by the creativity that all chefs have, and is driven by her own passion and love for food. Amanda enjoys bringing different spices and sauces to the table and is currently in the process of creating a cookbook for her fellow millennials.
Amanda loves making gnocchi and fresh pasta, as well as shrimp and grits and fried chicken and waffles. She also experiments with making her own curries and Moroccan style sauces. When she describes the kinds of foods she likes to eat, she will almost always say, “everything but bell peppers and cumin.”
Amanda’s favorite restaurant in Atlanta is Staplehouse because of Chef Ryan Smith’s heart and soul creations. Exploring food is a passion of Amanda’s, and she’s often eating her way through Atlanta Magazine’s 50 best restaurants. Amanda enjoys painting, yoga, and playing volleyball in her spare time. She also enjoys traveling, primarily to taste various regional cuisines. Amanda has a passion for making delicious food that captivates all flavor profiles, and can’t wait to share her craft with families across Atlanta.
Chef Tram has always had a passion for cooking and entertaining. While pursuing a degree in Urban Design at Virginia Tech, she often hosted dinner parties for friends. Preparing everything from scratch, she found satisfaction in fulfilling other college students’ yearning for home-cooked meals. Upon graduating from college, Tram opened a small wedding cake business in Blacksburg, VA.
She and her husband moved to Atlanta a few years ago while she pursued a degree at Le Cordon Bleu College of Culinary Arts. Tram has worked at Cherokee Country Club and 103 West where she cultivated experience in high-demand, fast paced fine dining establishments. She has a passion for exploring new ways to create wholesome food from scratch such as sausages, tofu, cheeses, breads, pasta, and more, and loves to use her sous vide machine to prepare all kinds of dishes, both savory and sweet. She is adept at catering to specific diets and meal plans. Tram joined the Atlanta Personal Chef Service team in January of 2014.
In her free time, Tram likes to spend time with her husband, her 2 year old son, and their dog, as well as experiment with new cooking techniques. Tram is a common Vietnamese name, but the pronunciation is tricky. The best English phonetic pronunciation is “Chum.”
Atlanta Personal Chef Service is dedicated to providing the best service possible. All of our chefs are required to complete a training course through Atlanta Personal Chef Service and required to continually learn and expand their food and chef knowledge. Atlanta Personal Chef Service carries comprehensive general liablilty insurance.
We love cooking, and go to great lengths to ensure that you receive nothing but the highest quality food and service. We guarantee it.
To learn about the Services provided by Atlanta Personal Chef Service and owner Amy Koran Patricio, please click here.
In July of 2016, Amy and Hugo had an opportunity to travel to serve the needy in Swaziland, a tiny kingdom on the eastern border of South Africa. Travelling through Heart for Africa, a non-profit organization serving abandoned orphans and the needs of the community, they saw first-hand how others around the globe lack the simple things we take for granted—food, water, shelter, clothing, education, and above all, love. Heart for Africa is a refuge for abandoned children. They take children in not just temporarily, but to become permanent family members in their home through to adulthood.
Atlanta Personal Chef Service supports Heart for Africa’s Project Canaan Egg Production which opened in June of 2016. Amy and Hugo toured this newly built facility on their trip to Swaziland. The hens here provide the nutrients children need to grow up healthy. With 6 grams of protein and 14 key nutrients, eggs are one of the most accessible and affordable forms of protein, which can be delivered, ready to eat, directly into the hands of children in nature’s own neatly packaged eggshell. In the nation of Swaziland, where so much of the population suffers from abject poverty, sustainable projects like these provide hope to the people.
To find out more about Heart for Africa, or to donate directly, click here.