About Atlanta Personal Chef Service
Atlanta Personal Chef Service was started in 2011 by Amy Koran Patricio, who believes that families really bond through sharing wholesome meals at the dinner table. We are dedicated to helping Atlanta families return to the dinner table by eliminating the stress of meal planning, shopping, cooking, and cleaning. All of our chefs are professionally trained and experienced. Shawn Ramirez, Chef Manager, oversees all our chefs to ensure that quality is delivered with each and every meal.
Meet the Team
Atlanta Personal Chef Service boasts an ever-growing team of in-home chefs. Our team is made up of highly skilled personal chefs who have a passion for cooking quality meals and providing excellent service. Our hand-selected chefs all have culinary degrees and several years of professional cooking experience, many having worked in fine-dining restaurants or five star hotels. Once hired to work for Atlanta Personal Chef Service, all chefs are required to undergo training with a lead chef before working solo. We are very careful to match our chefs to your needs, for service we guarantee you’ll love.
Owner Amy Koran Patricio
Amy grew up in Washington, D.C., where her family ate dinner together every evening. Family dinners are still a tradition in her household and she carries many fond memories of dinner as a time to relax, unwind and reconnect. Amy moved to Atlanta to study business at Emory University. While spending a semester abroad living in Italy, she fell in love with the quality and taste of fresh, Italian cooking. Upon return to the states, Amy started cooking up new dishes of her own. After working in the corporate world, Amy decided it was time to move her passion and hobby center stage. Amy brings management experience and a passion for healthy eating to the team. She is a 2014 graduate from the MBA program at Georgia Tech.
Marketing Strategist/Service Consultant Hugo Patricio
Hugo grew up in Brazil where his family enjoyed having a maid who cooked dinner for the family, allowing them to eat together every evening. In Brazil it is common for families to eat both lunch and dinner together every day, and common for households to have a regular cook. Hugo moved to Atlanta with his family before entering high school, and his family kept the tradition of eating together on a regular basis. Hugo spent his high school years working as a server at Sal Grosso, one of Atlanta’s fine-dining Brazilian Steakhouses. Hugo graduatued from Kennesaw State University with a degree in business management. He enjoys cooking, and is known especially for his skills on the grill, often entertaining his friends with a buffet of grilled meats, just like the famous Fogo de Chao. Hugo brings his customer service experience and love of food to Atlanta Personal Chef Service
Chef Manager Shawn
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”
After his family relocated from California, Kyle grew up in Metro Atlanta. Inspired by the entrepreneurial spirit of his parents, Kyle started working as early as he was able to. As a teenager, he washed dishes and prepped food for local restaurant kitchens.
Although Kyle loved food, he didn’t consider it as a career right away. Upon graduating from high school, he began studying architecture at Georgia Tech. He realized very quickly that his heart was still with the kitchen and the creative opportunities that it provided. Kyle transferred to Le Cordon Bleu and would eventually become part of their first graduating class.
Kyle would go on to become an Executive Chef at the early age of 21, with most of his foundational skills shaped by local chefs, Andrew Featherstone and Brian Jones. His restaurant career would take him from country clubs and hotels to small independent restaurants and gastropubs.
Most recently, Kyle directed the culinary program for Sur La Table, Atlanta where he served as Resident Chef and Lead Culinary Instructor. There, he taught hands-on technique classes to home cooks, while also leading some of SLT’s online classes through Craftsy.com. Kyle also partnered with chefs John Besh, Richard Blais, Barbara Lynch, and Sean Brock to create regular celebrity chef demos.
Even though his training was classically French, Kyle’s favorite foods to cook and eat are Thai and Korean dishes, like Pad Thai and Bibimbap. When Kyle goes out to eat in Atlanta, his favorite thing to do is hop from restaurant to restaurant on Buford Highway, finishing up with bubble tea or Thai ice cream.
In his free time, Kyle loves to exercise, either at the gym, on the Chattahoochee, or at the local park with his wife, son, and three dogs.
Gabrielle (you can call her Gaby) grew up in East Peoria, IL, which is about halfway between Chicago and St Louis. Both of her parents are chefs, so cooking was a part of her childhood. She first started working in restaurants at age sixteen, both waiting tables and working back of house. Gaby enrolled in the Art Institute of St. Louis to pursue her Bachelor’s Degree in Culinary Management, which she will complete in June of this year.
While in school, Gaby held a variety of positions, including working at Olive + Oak, a upscale casual restaurant serving up modern American cuisine. In their from scratch kitchen, Gaby learned under Chef Jesse Mendica, who used locally sourced foods, was insistent on from scratch cooking, and inspired curiosity and the continual study of food among the chef staff.
Gaby also spent time working in a nursing home, as a dietary aide and cook, and enjoys being able to nurture people through wholesome food. She also worked in wine sales at Lukas Wine and Spirits, and enjoys being able to pair wines to bring out the best flavors in complimentary food pairings.
Gaby loves to make simple foods full of bold flavor, and Mexican and Asian are some of her favorite cuisines. When she’s eating, you’ll always find a ton of vegetables on her plate, and whenever possible, fresh seafood. La Tavola Trattoria is her go-to place for fresh Italian food in Atlanta when she wants to indulge in their amazing, fresh pastas and charcuterie.
In her free time, Gaby enjoys reading everything from sci-fi to cookbooks, doing cross stitch, walking outdoor trails, and playing with her four dogs. She also continues to spend lots of family time cooking with her parents.
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.
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.”
Chef Sean grew up in San Antonio, Texas, and earned his BA in philosophy in Austin. Out of school, he started his career in technology sales, but after five years, knew it wasn’t the right fit for him. He enrolled at Seattle Culinary Academy, where he was trained in Classic and Modern French technique. His culinary career began at Andaluca, a Mediterranean restaurant in the Mayflower Park Hotel in Seattle. From there he moved to the small wine town of Walla Walla, WA, where he offered his own private chef and catering services to the many wineries in the area, pairing their great wines with his great food. Later, after two years as Chef and General Manager at the Vintage Wine Bar, he decided to move back to his home state of Texas. Holding positions as the Chef de Cuisine and General Manager at Nunzia’s and Star Seeds Café.
In 2015, his wife’s job brought him to Roswell, GA where they are raising their new-born daughter. Empire State South is his favorite restaurant in town so far. When he’s not cooking, his favorite foods run the gambit, from paella, to barbeque, to tacos, sushi, duck confit, Cuban sandwiches, you name it! In his free time, he’s gardening, running, travelling, playing tennis, trying new restaurants and new wines, and relaxing with his family.
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.
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.