Private Chef Garrett Stafford, VA, United States

Don't sacrifice quality for convenience!

I love to cook southern food and experiment with different ingredients as well. I usually cook with a lot of alcohol from the soups to the dessert. I like to usually have some sort of well paired alcohol inside of the food to give it an amazing taste. I love receiving criticism instead of praise to make sure that whoever is eating my food will feel comfortable telling me what they liked and how I can make it better for them. It really helps the food development.

I've had 4 years of cooking experience from my time in the Marine Corps, after that I was a short order cook at a Dennys before I started my culinary training at Le Cordon Bleu. I've catered events for high profile people such as the commandant of the Marine Corps, and the owner of the Saints football team. I've recently been cooking at a memory care facility providing good food made from scratch for the residents there. My policy is to never sacrifice quality for convenience .

American, Caribbean, French, Latin, Mexican