Chef Vlad grew up cooking Ukrainian food at home, trained in classical French technique at culinary school, then spent years in Turkey's top restaurants working with Mediterranean and Italian traditions — searing, braising, and building menus.
Private Chef ATX grew out of a simple idea: that a dinner party deserves the same care as a tasting-menu reservation, without anyone having to leave the house.
Every menu is built around three questions: what's in season, what does this table actually want to eat, and what will make the room go quiet for a second before someone says something about it. Texas beef, Gulf seafood, and produce from East Austin growers show up often, filtered through whichever tradition — Ukrainian, Mediterranean, French, or Italian — the night calls for.
Ukrainian Home Cooking Roots
Classical French Technique
Texas Hill Country Sourcing
Allergy & Dietary Fluent