Chef Joshua Clarke

I create memorable dining experiences by blending international flavors with regional American cuisine—crafted with skill, warmth, and attention to detail.

Plan your meal with me
Stephen Kleinman

I bring global flavor and classic technique to your table.

Chef John

I began my culinary journey in my parents’ kitchens in Norway, where I completed my apprenticeship and learned to respect craft, hospitality, and ingredients. Over the years, I refined my skills with mentors who shaped my palate and standards, including Alice Waters, Jeremiah Tower, Bruce Adelles, Ken Hom, and Leone Giavonni.

After cooking and pairing wines in Robert Mondavi’s vineyards, I went on to develop restaurants and hotels for prominent national brands and later owned several of my own. I’ve also served as a Guest Chef at the James Beard House in New York, and I helped build a culinary school by writing curriculum and teaching more than 3,200 students—while continuing my lifelong passion for mastering the flavor profiles of regions around the world.

Get in touch with me

Chef John
I respect where our food comes from, and I use my skills to create a memorable experience.

What you can expect when you cook with me

I cook with heart and precision

To me, cooking is translating the great passion in my heart for food into the skills of my hands, so I can bring real enjoyment to everyone at the table.

I’m shaped by real kitchens and real service

I learned to cook in my parents’ restaurants and hotels in Europe, and I sharpened my craft further in the vineyards of California—experiences that taught me discipline, balance, and how to build a complete dining experience.

I honor ingredients and the story behind them

My “secret” is simple: I respect where our food comes from, and I use my experience to turn that respect into a meal you’ll remember.

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 139.20 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 Italian, Mediterranean, Japanese and Latin American. 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.