Why Hire a Private Chef?
Feeling restricted with the same old options for food and entertainment? We hear ya…
A night in should be fun, exciting, and delicious. Enjoy your guests. We’ll take care of the rest.
A Meal and Experience everyone will remember… in your home.
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Local Private Chefs. On Demand. Always One Set Price.
Why FFK? Glad you asked. Here's some highlights in the form of a bulleted list.
When tallied up (food, drink, uber, tip, time) our pricing is comparable to any nice restaurant
On-demand. Order anytime for any reason
Variety. Local Chefs. Any cuisine. Customize your menu
Special occasions are kind of our thing
We'll probably clean your kitchen better than you gave it to us
Relax at home. No seat with the funky smell next to the bathroom (you know that smell)
Feel like Beyoncé with that Private Chef
So if this were one of your dating apps, you'd be swiping right.
Since 2016, we've been serious about one thing (literally, only one thing). Bringing an unforgettable culinary experience into your home. We're local Chefs with a passion for food and years of experience in a variety of cuisines. So, magnetic personalities, captivating good looks and quick wit aside, you'll be immersed in one of our two entertainment services. The best part is, we bring everything including the food, equipment and cleaning supplies. Our Culinary Ninjas will clean and leave without a trace. As the prophet Lil Wayne once said, "Real G's move in silence like lasagna".
You can find us between eat-in and take-out
"The single most interesting component to any restaurant is the CHEF, tucked away in the kitchen.
Now learn and engage with the most innovative and creative the local culinary scene has to offer.
In your kitchen."
Entrepreneur and Pickle Connoisseur
A Philadelphia native, Michael started working in restaurants at the age of 14 after discovering through a friend he could eat as many free chicken tenders as his little heart desired. After high school he decided to attend college for criminal justice. There he realized he probably only wanted to be a cop so he could break the law (terrible childhood logic). A graduate of "The Restaurant School at Walnut Hill College" and "The Culinary Institute of America", Michael has worked with a variety of different cuisines and restaurants throughout Philadelphia, Atlantic City and Charleston. If the rest of your month is cleared out and you don't mind an entirely too long of a read, check out his full story and blog.