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I create custom, creative private dining experiences built around your tastes—crafted with restaurant-level precision and served with genuine hospitality.

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Justin Sebring

I turn intimate dinners into unforgettable, story-driven experiences.

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My culinary journey began in 2001 when I graduated from the Culinary Arts Institute of Louisiana, trained under Paul Prudhomme, and earned the “Étudiant Exceptionnel” award as the top student in my class. From there, I sharpened my craft in iconic New Orleans kitchens like Commander’s Palace, Brennan’s, and The Court of Two Sisters, and I grew quickly through leadership roles from Sous Chef to Executive Chef at a young age.

Over the last 25+ years, I’ve developed opening menus, standardized recipes and SOPs, built cost controls, and led culinary teams across restaurants, hospitality, and private dining. Today, I bring that same level of detail, creativity, and calm execution to private dinners—whether you want refined classics, bold global flavors, or a menu built entirely around your vision.

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Cooking is therapy for me—and I believe it’s the most intimate form of artistic expression.

I cook with intention, creativity, and precision—every step matters to me.

I cook like it’s personal—because it is.

Cooking is therapy for me, and I treat it as the most intimate form of artistic expression. I focus on balance, restraint, and bold flavor—so every course feels thoughtful, refined, and memorable.

I learned the classics early, and I’ve never stopped evolving.

I learned at the Culinary Arts Institute of Louisiana, but my first lessons started in the kitchen with my grandmother. That foundation shaped my discipline and curiosity, and years in high-level restaurants and hospitality taught me how to deliver excellence under any conditions.

I trust the process—and I let ingredients do the talking.

I trust the process while following my heart. I respect each step as if it’s the most important step, and I let the ingredients tell the story—so the final plate feels honest, intentional, and alive.

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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 166 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 French, Italian, Local, Latin American, Chef's special, Mediterranean 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. 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.