Bringing the Heart of the Kitchen to Your Home
Private Chef Service
I'm Chef Bryan Curley, and I'm excited to share my cooking with you.
What my clients are saying:
Rita Steel - Vice President, Robert Half International
“I hired Bryan for the second time 1 week ago after he did such a great job with a luncheon he catered for me."
Antoine Didienne - Owner, 147 Photos
"I have the absolute privilege of eating Bryan's food every single week and he's outstanding. He's a great guy, a great chef, and really good with his customers. I absolutely recommend him."
Sam Roe - Owner, Kinetic Performance
"The food is always presented impeccably, the taste is always off the charts and the menu is always refreshing."
NY steak, purple potato puree, mushroom vol au vent with sherry wine, parsley coulis and beet gastrique
Gâteau opéra, hazelnut gelato, candied kumquat
Quinoa and olive fritter, Greek feta, cucumber-yogurt sauce
Field green salad, pickled onions and red wine vinaigrette
Pomegranate cheesecake, vanilla bean crème chantilly
Let's get in touch today.
Text: (619) 246-4909
Email: Bryan@seasonedinsd.com
Please write in subject line: "Private Chef"
Exquisite Meals Crafted with Precision and Care
A Symphony of Flavors, Tailored Just for You
As your private chef, allow me to take your taste buds for a journey of seasonally-inspired, French-influenced cuisine. From vibrant summer salads to rich winter stews, each dish is a celebration of the season's finest ingredients, meticulously chosen to ignite your palate.
More Than a Chef: Your Culinary Partner
Being a trusted member of your staff isn't just about preparing delicious meals – it's about enhancing your life. I'm here to make your days more convenient, your evenings more satisfying, and your overall lifestyle healthier through the magic of my cooking.
Distinctive Tastes, Unforgettable Moments
Whether it's an intimate dinner for two or a gathering of friends, my culinary creations are always tailored to your dietary needs and taste preferences. From casual gatherings to formal affairs, your menus will be crafted to fit your unique preference and event style.
Nice to meet you, I’m Bryan.
When you find something that works, you keep doing it. That's what I've learned after 38 years, and that's what inspires me to sharpen my craft as I serve my clients.
As an 8-year old boy, cooking started as an escape from doing backyard chores. I remember spending hours in the cooking section of bookstores, and it wasn't long until my parents realized I was more useful preparing dinner than mowing the lawn.
My time in culinary school gave me a solid foundation of classical cuisine, inspiring me to work in high-end fine dining restaurants in San Francisco, San Diego, and New York City. And the skills I learned from the talented chefs of those restaurants formed the base of my own business, Seasoned Catering and Events.
As a private chef, I'm now able to offer the highest level of service to my clients. And service has always been at the heart of my work. Because I believe in making life not just easier and more convenient, but profoundly satisfying.
Let's get in touch today.
Text: (619) 246-4909
Email: Bryan@seasonedinsd.com
Please write in subject line: "Private Chef"
Frequently Asked Questions:
Have you worked as a private chef in a long-term role for a single client?
No, but the variety of culinary work I've thrived in has prepared me for it.
Whether I served a formal dinner party, a catered breakfast, or a simple meal delivery, some of my best referrals have come from happy customers who want to tell their friends.
Enthusiasm, adaptability, and professionalism are the foundations of my work ethic; whether I'm cooking for 1 or 100.
What notable restaurants have you worked at?
Some restaurants I've cooked at include La Grenouille in New York City; a distinctive fine-dining French restaurant in Midtown Manhattan, rated three stars by the New York Times. I've also worked in the kitchen of the Marine Room; a AAA Four-Diamond Award-winning restaurant, voted best seafood restaurant in San Diego. See my full resumé here.
What regions do you serve?
Although I'm based in San Diego, I'm open to travel or relocate for an opportunity that's a good fit.
What dietary restrictions can you accommodate?
I can cook within any dietary restrictions, including (but not limited to):
plant-based
low-carb
vegan
keto
paleo
carnivore
Mediterranean
gluten-free, dairy-free
What style of cooking do you specialize in?
I specialize in seasonally-inspired, French-influenced cooking.
How much do you charge?
My standard rate is $80 per hour, plus the cost of ingredients. For long-term work, I'm happy to negotiate an appropriate salary.
Do you work aboard yachts?
No, I prefer to work on land only.
Can you travel?
Yes.
Do you have a passport?
Yes.
Are you a US citizen?
Yes.