Private Chefs in Atlanta, GA

Atlanta chefs tend to cook two ways at once. There's the Southern side: shrimp and grits, fried green tomatoes, collards cooked low with smoked turkey, and peach cobbler once Georgia peaches show up in late May. Then there's Buford Highway, the long road of Korean, Vietnamese, Mexican and Chinese places where a lot of local cooks shop and eat on their days off. Menus here often mix the two. Gochujang on fried chicken is not unusual.

People book chefs here for Sunday suppers with family, rehearsal dinners for thirty, game-day spreads in the fall and small anniversary dinners for two. The chefs below all cover central Atlanta, and many go out to Decatur, Buckhead, Alpharetta or Marietta. If you're further out, send a request anyway and the chef will tell you if it's too far.

Summer evenings are hot and sticky. If you want to eat on the patio, ask for a menu that holds up outside. The proposal you get shows the full price, including our booking fee and tax, before you pay anything.