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    Heirloom Chef
    Heirloom Chef In Catering, Dinner Party, Personal Chef

    How a Vacation Chef Can Elevate Your Next Getaway

    vacation chef
    Discover how The Heirloom Chef brings seasonal, custom menus to life for your wine country…
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    Heirloom Chef
    Heirloom Chef In Personal Chef, Postpartum

    Postpartum Meal Service: A Q&A with Chef Erika on Nourishment, Recovery, and Support for New Parents

    postpartum meal service
    Introducing our new Postpartum Meal Service + Menu Over the years, we've supported many families…
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    Heirloom Chef
    Heirloom Chef In Chef Spotlight, Recipes

    Grilled Vegetable Salad with Chimichurri Sauce: An Easy Flavorful Start to Grilling Season

    grilled vegetable chimichurri
    Your New Go-To Grilling Recipe   Grilling season is almost here, and we’re kicking it…
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    Heirloom Chef
    Heirloom Chef In Catering, Personal Chef

    Event Recap: Our Gorgeous Grazing Table for a Bay Area Women’s Community Gathering

    grazing table
    Room at the Table: A Night of Connection, Community, Celebration... and a Grazing Table As…
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    Heirloom Chef
    Heirloom Chef In Catering, Dinner Party, Personal Chef

    Host with the Help of a Chef

    At The Heirloom Chef, we believe hosting should be thoughtful and as easy as possible…
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    Heirloom Chef
    Heirloom Chef In Chef Spotlight, Personal Chef

    “People Are Happier When They’re Full.” Spotlighting Chef Toni – Bay Area Personal Chef

    A Bay Area Personal Chef Q&A with Chef Toni on how strong client relationships create…
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    Heirloom Chef
    Heirloom Chef In Recipes

    A Heart Healthy Recipe That Doesn’t Skip Out on Flavor

    Our Greek-style Wild-Caught Shrimp with Tomatoes and Feta packs bright flavor alongside heart-health benefits, and…
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    Heirloom Chef
    Heirloom Chef In Recipes

    Recipe: An Elegant Brunch Dish to Make Ahead

    Baked French Toast with Fruit and Pecan Crumble When it comes to brunch, do you…
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    Heirloom Chef
    Heirloom Chef In Catering, Dinner Party, Recipes, Seasonal Menu

    Recipe: A Salad That’s as Gorgeous as It Is Versatile

    winter's bounty harvest salad
    As personal chefs, we love having recipes that are so versatile they can be a…
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    Heirloom Chef
    Heirloom Chef In Seasonal Menu, Catering, Dinner Party

    Event Spotlight: A Bay Area Fundraising Dinner with a Seasonal Menu Curated by The Heirloom Chef

    cheese and charcuterie by The Heirloom Chef
    In October, our team at The Heirloom Chef partnered with The Birthland Wellness Fund for a very special afternoon…
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    Recent Posts

    • How a Vacation Chef Can Elevate Your Next Getaway
    • Postpartum Meal Service: A Q&A with Chef Erika on Nourishment, Recovery, and Support for New Parents
    • Grilled Vegetable Salad with Chimichurri Sauce: An Easy Flavorful Start to Grilling Season
    • Event Recap: Our Gorgeous Grazing Table for a Bay Area Women’s Community Gathering
    • Host with the Help of a Chef

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    Categories

    • Catering
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    • Postpartum
    • Recipes
    • Seasonal Menu
    Happy National Personal Chef Day! We’re celebratin Happy National Personal Chef Day! We’re celebrating the talented chefs at The Heirloom Chef. They deserve all the recognition, so here are a few words of appreciation from Chef Erika. Chef Gita: Beauty maker. A wise old soul in a young person. Having grown up on an island, she brings extensive experience with seafood, along with so much fascinating knowledge. She also creates a beautiful cheeseboard. Chef MD: A burst of creative, fun energy. Her food is layered, textured, and every bit as impressive as her personality. You never know what hair color she’ll have! Not many people can boast that they’re an excellent chef and baker, but MD does it all. Chef Gio: Both technical and fun, the head of his class, and his classmates and teachers still talk about him at the CIA. He has a warm, shining personality and epic cooking skills to match. Chef Amey: Amazing experience. She’s worked with celebrities and in kitchens most of us could only dream of. Serious humor and delicious flavors. Growing up in Northern California means fresh and local is all she knows. Chef Paula: Incredible precision and attention to detail. She brings epic flavor profiles and experience in restaurants and catering. She’s the team member that never hesitates to step up and take on big challenges. Chef Toni: A relationship builder. Once clients have her as their chef, they stick with her. She also has a remarkable ability to work with our high-needs clients and highly specialized diets. She brings attention to detail and a loving presence. Chef Gary: A hearty welcome to the newest member of our team! Humble, excited to grow, and a kind soul with an open mind and heart. Chef Mara: A true team player, down for anything, and always ready to support those around her. A natural creator who’s been cooking her whole life. Chef Anna: The OG of THC. She dances across the kitchen with magic and precision. She has the biggest heart in the kitchen and cares for others by cooking with her whole heart. Chef Nichole: Beekeeper, epic mother, and teammate. Always up for anything and able to cook her butt off with unique global flavors. She’s experienced in special diets and cooking for lar
    A heartfelt thank you to a business that makes our A heartfelt thank you to a business that makes our business better. We ❤️ you, @berkeleybowl 🤍
    Planning a vacation within a day’s drive of the Ba Planning a vacation within a day’s drive of the Bay Area? We’d love to come along and make your vacation feel more like a vacation. Here are a few of our favorite destinations where we’ve cooked for clients.
    Plastic Free July is a good reminder of something Plastic Free July is a good reminder of something we practice every day. Like packaging our meals in reusable containers and prioritizing seasonal ingredients whenever possible. It’s something we’ve done since the very beginning to build a more sustainable business, and we’re grateful for our clients who share these values 💚
    We’re debunking three myths about personal chefs w We’re debunking three myths about personal chefs we hear most often. Swipe through, then let us know what else are you curious about. Our DMs are open 📥
    A perfectly ripe peach is best eaten over the sink A perfectly ripe peach is best eaten over the sink. But if you’ve got a bounty of peaches this season and are planning to make a cobbler, jam, or other dessert, it’s worth the extra couple of minutes to peel them. The result is a smoother texture without bits of skin getting in the way. Peeling is easier than you think. With this blanch-and-shock method, the skins practically slip right off. 
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