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
Chef Brian joins the Atlanta Personal Chef Service team from his position as executive chef at the Metropolitan Club in Alpharetta. Brian started his career with a Culinary Arts Associate of Arts Degree from the Art Institute of Atlanta in hand. After graduating, Brian’s first professional kitchen experience was at 5 Seasons Brewing in Atlanta where he worked his way up to sous chef. Brian also worked in the kitchen of The Magnolia Thomas Restaurant in Woodstock, as sous chef at Atlanta National Golf Club, and most recently, as the Executive Chef at The Metropolitan Club, a full-service, high-end catering facility that specializes in events including weddings and bat/bar mitzvahs, cocktail parties and more.
Braised beef short ribs and fresh ground burgers are among Brian’s favorite dishes to cook. When he’s the one eating, smoked BBQ brisket, sea scallops, aged ribeye steaks, mushroom risotto and freshly baked sourdough bread make the cut. Brian’s top choices for eating out are Nino’s Italian Restaurant and Antico, for their San Gennaro Pizza.
When he’s not in the kitchen, Brian enjoys spending time with his wife Katherine, walking Chastain Park with their dog Lucy, playing golf and lacrosse, and watching movies. He and his wife are also avid sports fans, and they enjoy traveling to Blue Ridge and renting a cabin for the weekend when time allows. Chef Brian’s leadership experience and kitchen and event management expertise have prepared him well for his role as Executive Chef at Atlanta Personal Chef Service.
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
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.
Prior to entering into the culinary world full time, Robin was one of Atlanta’s influential beauty mavens. Robin has over 16 years of experience as a dedicated licensed nail and skin care therapist. During her career, she was able to hone in her skills set for superb customer quality, care and her eye for detail. In the fall of 2011, she launched her own beauty salon. For four and a half years, Robin owned and operated Evidence Nail and Beauty Boutique in Snellville, before the decision to do a career change.
In the summer of 2016, Robin enrolled in Atlanta Technical College in Atlanta. Robin often refers to ATC as Atlanta’s “culinary jewel” because of the rich teaching experience the school offers. A top student amongst her peers, Robin was on the President’s List, awarded five scholarships, a member of National Technical Honors Society and was nominated for GOAL Student of the Year. Under Chef Tieaka Blocker’s leadership, Robin learned cultural aspects of food, menu development, nutritional influences and organizational priorities. Robin frequently dines at Marcel’s where she delights in their soft crab omelet. Aside from being busy preparing meals for others and managing her lifestyle blog, The R District, she is an active mother of three children who keep her full with adventure and love. We are excited to have Robin on the Atlanta Personal Chef Service team!
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.
Matthew met two chefs that influenced him greatly at Pembroke’s in Wilmington, NC. Chef De Cuisine Scott Grimm and Sous Chef Erin Wiley transformed Matthew from a green cook to a more matured chef. He worked under them for two years, honing his skills and learning the ins and outs of fine dining. After five years in Wilmington, he moved to Milan, Ohio after winning the Jean Louis Paladin James Beard Grant. At the Culinary Vegetable Institute at The Chefs Garden, Matthew researched and developed new techniques and recipes and learned to make many homemade products including cheese, charcuterie, bread, and other preservation techniques. He also learned how to care for honey bees while having a mutually beneficial relationship with them. After Ohio, he went back to North Carolina and worked under award winning Chef Vivian Howard. Here he saw how influential a great restaurant can be in a small town. After, Matthew moved across country to California as sous chef working under Michelin Star Chef Chris Anderson in Palm Springs. He later moved to LA where he was sous chef at Josef Centeno’s Italian/Japanese tasting menu restaurant.
Looking up to Celebrity Chef Massimo Bottura for his take on a nostalgia and taking food that is traditional and elevating it to new heights while still keeping the flavors the same as you remember grandma making, Matthew enjoys making sauces, soups, and freshly made pasta and breads. When he’s at home his definite favorite meals are lasagna or some spicy smoked chicken wings. His current favorite food out in Atlanta is Gus’s fried chicken. Don’t forget to order the mac and cheese and okra! When he’s not working, he enjoys building things for his new house.
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.
In the years to follow, Ari worked as a personal chef, chef instructor, and cooked in a number of restaurants, hotels, and diverse settings. Chef Ari has traveled the world cooking for yoga retreats and workshops, and, for the summer of 2014, interned at Restaurant Geranium, Rasmus Kofoed’s 2-star Michelin restaurant in Copenhagen, Denmark. His unique and eclectic background has enriched in him his love for sharing and providing others with sustainable as well as thought provoking dishes.
Chef Ari enjoys gardening, foraging outdoors for wild ingredients, pickling and preserving, and while eating out in Atlanta, he keeps the Kimball House at the top of his list for their extensive oyster program and use of local ingredients. He continues to learn and grow in the field of cooking and accommodates all diets.
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.”
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.