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I create unforgettable dining experiences built on French technique, precision, and hospitality.

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Keith Davis

I turn every meal into a personal, artful experience.

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I’ve been part of the hospitality industry since 1984, starting with a catering company and sharpening my craft in kitchens where discipline and consistency mattered every day. In 1987, I had the privilege of working under Michelin-starred Chef Michel Richard at The Peabody Hotel in Baltimore, an all-French cuisine environment that shaped how I cook and how I lead.

From opening award-winning restaurants to serving as an Executive Chef and later a Corporate Trainer focused on menu development, I’ve built my career around thoughtful hospitality and memorable food. Since launching my own catering business in 2003, I’ve focused on creating unforgettable experiences with clients and their families or guests—pairing refined flavors with warm, professional service.

Plan my event with you

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My cooking is like Pablo Picasso with a blank canvas—creating the next work of art.

I cook with artistry, technique, and meticulous attention to detail.

I create like an artist

My cooking is like Pablo Picasso with a blank canvas—when I start a menu, I’m building the next work of art with flavor, balance, and intention.

I’ve learned in exceptional kitchens

I have work with and for some amazing Chef's, and those experiences shaped my standards for execution, timing, and hospitality—whether I’m catering a private dinner or a larger celebration.

I rely on technique and precision

My secret in the kitchen is French techniques and attention to details, because I believe the small things—temperature, texture, seasoning, and presentation—are what make a meal unforgettable.

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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 150.20 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, Local and Seafood/Fish. 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.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering and Romantic night. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

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.