Chef Justin Snyder
Private Chef In Palm Desert![Chef Justin Snyder](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/chefs/chef_profile/chef-profile-header-hero-background_9.jpg)
Get to know me better
World Traveled Chef with an obsession to create the worlds best food. Michelin Trained in both Savory and Pastry
My name is Justin Snyder and I am 32 years old. For the past 13 years culinary has been my true passion and I have been traveling the world working in some of the top kitchens honing my skills. I have developed my own style of culinary, which is considered fusion but also mix of some of the best techniques to truly showcase the ingredients. I utilize all of the top suppliers I have met during my travels to source only the best ingredients! After many years of practice I am proud to announce a sushi section to compliment my other services.
I have been Michelin trained in both savory and pastry and I am a proud honor graduate of the world famous E.N.S.P pastry school owned by Alain Ducasse in Yssingeaux, France. I have helped Consult/Design over 20 successful concepts in multiple countries. When it comes to actual food service I have been in Michelin kitchens, San Pellegrino Worlds best, QSR, Food Truck, Private Chef, Charity Events, and catering. I wanted to work/explore all aspects of the F&B sector and learn as much as I could on how to successfully operate various concepts.
Kitchen I have worked in
-Georges at the Cove- Trey Foshee
-Baume- Bruno Chemel 2 michelin star San Francisco
-Restaurant Ink- Michael Voltaggio- Hollywood
-Restaurant Andre- Andre Chaing- Singapore World best #14
-Ta Vie- Hideaki Sato- Hong Kong 2 michelin star
Stages
Per Se- 3 michelin star
Cyrus- 2 michelin star
Village pub- 1 michelin star
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More about me
For me, cooking is...
Cooking is my passion, I have been traveling the world working in some of the top kitchens possible to continue learning
I learned to cook at...
I worked with some of the best chefs in the world- Trey Foshe, Bruno Chemel, Michael Voltaggio, Andre Chaing, Hideaki Sato
A cooking secret...
treat all ingredients with respect, I push boundaries only when boundaries are meant to be pushed. I use a mixture of modern and classic technique
Chef Justin's reviews
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