Chef Elizabeth Harley

I've been in the food service industry for over twenty years. I attended culinary school in Arizona after graduating from the University of Virginia, then interned at the prestigious Inn at Little Washington - a five-diamond Relais & Chateau (currently Michelin starred). I have traveled extensively, and cooked in a variety of situations; from catering tents at outdoor weddings to fully-stocked commercial kitchens. I've designed curriculum and taught culinary classes for both children and adults. I owned and operated a food truck, then moved my smoothy/juice business into a store-front location. I have also provided a weekly meal service for clients who order ahead from a rotating list of menu items to heat & serve at home.

I'm very familiar with the many food allergies and dietary restrictions in our world today, and have developed menus which can be adapted to almost any situation.

Most importantly, I approach cooking from a creative and nurturing place. Far from the hectic, competitive, ego-driven chefs characterized in TV and movies. My goal is to provide the foundation for you and your guests to relax and enjoy each other's company while appreciating good food together.

{Please be aware that the cost of this service includes: design of the menu, purchase of the raw materials, transporting food & equipment to client venue, menu preparation, table service and cleaning of the kitchen. Cocktail and/or wine service may require additional staffing, depending on the size of your group, and needs to be discussed before final booking, if possible.}