Atlanta Personal Chef Service brings people together. Whether around the family dinner table or in an extravagant dining room, we create moments of dining luxury, personalized and presented by a team of talented, professionally-trained chefs who delight in sharing culinary excellence. The value we create comes from the care we take to listen and attend to the culinary needs and desires or our clients, and the way we work together to satisfy those preferences.
Owner & Founder
Sales & Event Planning
Event Planning & Lead Server
SENIOR PERSONAL CHEF
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,
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 leader on the Atlanta Personal Chef Service team.
SENIOR PERSONAL CHEF
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”
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 enjoys sharing her craft with families across Atlanta.
Her professional culinary career began at a small boutique hotel SO.PA Restaurant at L’Horizon Hotel and Spa in Palm Springs, CA working under Michelin Star Chef Chris Anderson. From there she worked in the tiny town of Xerta, Spain at Villa Retiro Restaurant under Michelin Star Chef Fran Lopez. Caroline returned back to Los Angeles, and finally worked under a female Executive Chef, Alison Trent. She later joined the opening team at Jeremy Fox’s newest restaurant in Santa Monica. The experience at Tallula’s was incredibly inspiring; being a part of something from inception through the first year is an experience she will always hold dearly.
Caroline loves making fresh pasta, baking bread, and enhancing the natural taste of fresh produce. She finds it very fulfilling to make food from scratch. When she’s eating, her personal go-to dish is rice with fried egg. Her second favorite is her spicy roasted chick peas. Nancy Silverton, accomplished American chef, baker, and author, inspires Caroline. In Caroline’s words, “Silverton’s power in the kitchen is equal to the power and influence she has outside of it.”
Having recently moved to Atlanta, Caroline is still exploring the food scene here. Currently her favorite restaurant in Atlanta is Poor Hendrix in East Lake. She reports that their 20 minute grilled cheese is definitely worth the wait! In her free time, she bakes bread or brews a new batch of Kombucha. Since she’s pretty new to Atlanta, she loves exploring her new home city.
Chef Jalisa grew up southwest of Savannah, where, even as a young child, she would assist her parents with cooking. With a mother who is a vegetarian and a father who isn’t, from the very beginning of her cooking career, Chef Jalisa learned how to prepare specialty dishes. She went on to earn her culinary degree from Le Cordon Bleu, graduating with honors.
After completing her culinary training, Jalisa began her professional career as a prep chef under Personal Chef Rosecleer Marie. It was during this time that she developed a passion to become a personal chef, realizing this role offered the opportunities she craved for individuality and creativity. Jalisa also trained at the Forsyth Park Café in Savannah as well as Plates on the Square in Carrollton.
Chef Jalisa is inspired by Chef Marcus Samuelsson, with his wealth of knowledge about the preparation and presentation of a variety of foods. She credits her desire to explore different cultures and their boundless contributions to the culinary world to his influence. While her personal preferences are cuisines are from the Caribbean Islands, Ethiopia, Latin America and Asia, as a chef, she is unbiased to a specific dish or style of cooking and enjoys trying new and different techniques in the kitchen.
Jalisa finds great pleasure and pride in preparing dishes for others. “Just like music, food is a universal language. It gives me such joy to know that I can bring happiness and satisfaction to others using food as my message.” Chef Jalisa’s passion and experience make her a natural fit for the Atlanta Personal Chef Service team.
Chef Sam grew up in Waterbury, Connecticut and began his culinary career as a dishwasher at Bertucci’s. He worked his way up to a sauté chef by the age of sixteen, and this led to him pursuing his degree in Culinary Arts/Meeting and Events Management at Johnson & Wales University. While completing his degree, Sam also secured an internship at the Hyannisport Club, a prestigious golf club in Hyannis Port, Massachusetts. It was here where Sam says, “I learned many of my skills and experiences working my way to sauté within my first six
In addition to the experience Sam gained at the Hyannisport Club, he also credits chefs Aaron Thorpe and Kevin Robinson at GPub, David Dualan at Russel Morin’s Fine Catering, as well as his chefs from his high school job—for really pushing him to develop his skills and capabilities as a chef, while also helping him to develop as a leader with a growth mindset.
Before joining the Atlanta Personal Chef Service team, Sam also gained experience with various special events and catering companies as a chef, server and manager. He has also worked in the personal chef industry, both in Connecticut and Atlanta.
Sam’s favorite dishes to cook are Italian, especially lasagna, gnocchi in a sage cream sauce, and risotto. He also loves to make blackberry peach cobbler. When it comes to his own preferences, his favorite foods to eat are pizza, lasagna, tacos, specialty egg rolls and sushi. When it comes to eating in Atlanta, Sam loves the fried chicken with hot sauce at The Southern Gentleman, as well as the barbecue from Heirloom Market BBQ. When he’s not cooking for others, he enjoys eating out, working out, playing with his dog Nala and exploring new areas.
Chef Jacob, who works on our events team, is an Atlanta native. His father, also a chef, brought him into the culinary world at a young age, and his first job in the industry was as a cook for a Georgia Tech sorority. Jacob also credits Chef Paul for teaching him how to be a chef.
Pork chops and steak are two of Jacob’s favorite dishes to cook, and he loves to eat a good carne asada. If he’s eating out in Atlanta, Jacob’s top pick is The Optimist. He also enjoys gardening, photography and taking care of animals.
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.