Chef Joshua Clarke

I create soul-forward private dining experiences where flavor, comfort, and intention turn every meal into a moment you’ll remember.

Book with me
Tamara Mayes

I design soulful, modern dining experiences that nourish and connect.

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I’m a soul-forward private chef and culinary experience curator who believes food should do more than taste good—it should make you feel something. My work lives at the intersection of flavor, comfort, and intention, rooted in soulful technique and modern fusion with a deep respect for the memory and emotion food carries.

I don’t just serve meals—I design experiences. From thoughtfully crafted menus to personalized touches that honor celebration, care, and connection, I create food with purpose and heart for intimate dinners, corporate events, and wellness-focused clients.

Let’s plan your experience

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For me, cooking is how I serve, heal, and create moments people remember long after the plate is empty.

What you can expect when you book with me

I cook with purpose

For me, cooking is how I serve, heal, and create moments people remember long after the plate is empty—so every menu is built to feel as good as it tastes.

My roots guide every dish

I learned to cook beside my great-grandmother as she nourished families and our community, and she taught me that food is an act of love and connection—something I bring to every table I serve.

Love is my secret ingredient

The real secret in my kitchen is love—the care, intention, and respect I bring to the food from start to finish, so your experience feels personal, elevated, and warm.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 189.60 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Chef's special, Mediterranean, Local, Seafood/Fish, French and Italian. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.