Do You Know Where Your Food Comes From?

Providing Custom Meals for All Occasions Since 1999


A Health-Conscious Chef You Can Ever Ask For

Getting a Private Chef for a Vacation Trip or Event Can Be Hard Especially if Having Great Food to Keep Your Loved Ones and Guests Happy is Part of Your to-do List.

My Name is Chef James Adams, I Am a Discreet and Private Chef Who Does Meal Preps, Box Lunches, Party Platters, and Event Management. I Also Cater to Vacation Trips and Small Dinner Parties to Keep You and Your Loved Ones Happy With a Full Stomach.

Mediterranean and Plant-Based Cuisine

My Cooking Skills Are as Sharp as a Chef’s Knife Which Are Backed Up With Over 30 Years of Culinary Experience in French, American Riviera, Mediterranean, and Plant-based Cuisine. I Have Contracts With Local Farmers and Markets to Provide You With Fresh and Authentic Farm-to-table Food Items.

Asides From Sourcing Ingredients From Local Suppliers, I Am Also a Certified Food Handler to Ensure That the Ingredients I Use Are Not Only Fresh but Also Safe.


Enjoy Different Menus According to Your Palate


  • Arugula With Peaches, Endive, Walnuts, Goat Cheese and Puréed Peach Dressing
  • Roasted Balsamic Red Onions With Arugula Greens, Walnut and Pomegranate Salsa With Goat Cheese
  • Watercress, Cherries, Roasted Acorn Squash Almonds and Lemon Miso Dressing
  • Kale Salad With Carrot, Bell Pepper, Parsley, Nuts, Seeds, Dried Fruit and Lemon Mustard Vinaigrette
  • Citrus Salad With Avocado, Endive, Mint, Macadamia Nuts and Orange Flower Vinaigrette
  • Dandelion Salad With Roasted Rainbow Carrots, Potatoes and Lemon Tahini Dressing
  • Raw Beet and Celery Root Salad With Horseradish, Arugula, Lemon Zest and Sesame Seeds
  • Shaved Brussels Sprouts With Pine Nuts, Peckerino and Sun-dried Cherrie Vinaigrette

Vegetable Entrées

  • Roasted Delicata Squash With Asparagus, Arugula and Pomegranate Salsa
  • Beluga Lentils, Acorn Squash and Ratatouille With Micro Greens
  • Roasted Cauliflower Steak on Black Lentils With Currents and Caper/Dill Pesto With Micro Greens
  • Corn Cake on Zucchini Noodles With Roasted Tomato Sauce and Arugula Greens 
  • Seasonal  Farmers Market Vegetables Oven Roasted with Forbidden Black Rice and Turmeric Sauce With Salsa Verde
  • Purple Potatoes With Coconut Milk, Seared Tofu, Roasted Broccoli and Lemon Miso Dressing

Protein Entrées

  • California Bluefin Tuna With Forbidden Black Rice, Mango Salsa and Sautéed Asparagus Spinach with Green Onions
  • Roasted Mary’s Chicken Breast With Butternut Squash Mashed Potatoes, Fried Oyster Mushrooms an Sautéed Swiss Shard
  • Hurst Ranch Filet Mignon Sautéed Yukon Gold Potatoes, Spinach Chard and Mushrooms With Chimichurri Sauce

Spanish Menu

  • Valencia Salad of Organic Baby Lettuces, Sliced Oranges, Almonds, Manchego Cheese and Dates With a Sherry Vinaigrette
  • Fried Cauliflower With Salsa Verde, Capers, Anchovies, Parsley, Olive Oil and Lemon Juice Give 
  • Bomba Paella, Chicken, Jumbo Shrimp, Clams, Chorizo Sausage, Peas and Bell Peppers With Paprika
  • Roasted Pears With Dried Apricots and Pistachios, White Wine, Ground Cardamom and Lemon Juice

Italian Menu

  • Tomato Olive Crostini With Grilled Bread, Buratta Cheese and Pesto
    Handmade Tagliatelle Pasta With Bolognese Sauce, Slow Cooked Beef and Pork With Sofritto, Tomato and a Touch of Cream
  • Tri Color Salad, Ridiccio, Arugula and Endive With Parmesan and Balsamic Vinaigrette
  • Molten Chocolate Hazelnut Cake With Mascarpone Whipped Cream and Local Strawberries 

Sea Food Menu

  • Farmers market salad with citrus vinaigrette, sliced ruby red grapefruit and avocado with water crest and arugula
  • Lobster and Crab Cakes with Fennel Remulade, Dungeness crab, lobster meat, celery, red bell peppers and Japanese style breadcrumbs
  • Lemon herb salmon with Parmesan risotto, organic asparagus spears and wild mushrooms with micro greens
  • Fresh seasonal fruit sorbet with farmers market organic berries, chocolate dipped organic local strawberries

Mediterranean Menu

  • Watercress  Salad With Roasted Bell Peppers Shaved Artichokes Cherry Tomato, Black Olives, Sardines and Hard Boiled Eggs
  • Lightly Cooked Tuna With Asparagus Purée, Roasted Tomatoes and Mustard Greens
  • Organic Farmers Market Figs With Honey, Ricotta Cheese and Cinnamon Red Wine Reduction