I specialize in small, intimate dinners for up to 12 guests.  I use only the freshest local ingredients available to make your meal a memorable experience. If a larger event is required, I will do buffets for up to 30 guests. The process is quite simple. We will work together to create a menu to your liking including wine pairings. I purchase all the ingredients, then cook the meal on site. If extra help is needed, I will supply. Afterwards, I will do all the cleanup necessary to leave your kitchen as I found it. An evening to remember!

NEW OFFERING! Date Night. Imagine making an intimate dinner, with my help, for your date. I will show you things needed to make it a special evening. Flowers, welcome note, how to set the table, how to serve; these are important tasks that will elevate you in the eyes of your date. You will be appreciated!

I have a Grand Diplôme from Le Cordon Bleu in London. I combine my French training with my passion for Southern Regional cooking, so you can learn anything from Soufflé au Fromage to Boeuf Bourguignon or Chicken and Dumplings to Shrimp and Grits.

The lesson will include chef demonstrations of techniques and hands-on participation by students, all paramount to a successful lesson. This may include anything from knife skills to final plating of the meal.  We can work together to determine the menu and scope of the lesson.  Always a rewarding and fun experience, especially when you get to sit down and enjoy your creation!

I have taught in a number of different settings.  At a chateau in France, I taught my students how to prepare a meal from start to finish.  The students and I would travel to the market together daily, chose the foods based on what was fresh and local, making up the menu as we went along. Then I taught the students how to prepare the meal, along with their participation, ending with plating and ultimately all enjoying the wonderful meal together.  

Another fun lesson was for a book club where we did a meal mentioned in the book they were reading. Couples on a date night? No problem. Theme lessons such as specific sauces, desserts, or wine pairings and flavors is also available. We will design a great lesson together.  It's all up to you.

tom whitehead

CHEF 

My philosophy of cooking is predicated on my background in classical French cuisine and my experience cooking the Southern Regional foods of my childhood.  Whether preparing a classic French dish or a Southern favorite, I love simple, classic meals. There is a reason they are called classics: great flavors. 

Chef rates are based on each customized dining experience.  This typically consists of labor cost plus expenses such as food, servers, rentals, wine and liquor. We can discuss specifics based on your event.

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