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I create memorable, seasonal dining experiences with locally sourced ingredients—rooted in Modern American cooking and inspired by French Provençal, Northern Italian, and global peasant-food traditions.

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James Zitz

I cook seasonal, locally driven meals that feel personal, generous, and unforgettable.

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I’m a professional chef with over 25 years of experience, shaped by kitchens and mentors in San Francisco, Key West, Seattle, and Washington, DC. My inspiration starts with what’s in season around me, and my cooking is influenced by Modern American, French Provençal, Northern Italian, and a wide range of “peasant food” traditions.

Back home in Virginia, I’ve dedicated my work to sustainable local products from small family farms and producers. I’ve built close relationships with growers across the regions around Washington, DC and Richmond, and I love bringing that abundance to your table—whether I’m cooking for intimate gatherings, corporate retreats, drop-off events, or full-service experiences with a trusted team.

Plan Your Event With Me

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I let the ingredients tell me what they need—so I can showcase them at their peak instead of forcing a preconceived idea.

What you can expect when you eat my food

Cooking is how I share what inspires me

Cooking is my way to share what inspires me—an unspoken conversation through imagination, tactile delight, and our shared desire to feel cared for.

I’ve learned through a wide range of kitchens

I learned to cook in cafes near the fisherman’s wharfs of Key West and Seattle, moved through fine dining in San Francisco, and grew further in the imaginative locavore restaurants of Washington, DC.

I let peak ingredients lead the menu

My “secret” is simple: I allow the ingredients to dictate what they require rather than trying to manipulate them into a preconceived idea, so I can showcase them at their peak.

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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 180.80 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, Italian and Mediterranean. 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, Romantic night and Corporate. 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.