Kyra S.
100% Reviews
American, Italian, Mediterranean, Mexican
Offers Grocery Pickup
Background CheckedStarting at per visit
I’m Kyra Smith, a private chef with over 10 years of culinary experience specializing in Mexican, Mediterranean, Italian, American, and Ayurvedic cuisines. I create personalized menus, source quality ingredients, and prepare everything from everyday meals to elegant multi-course dinner parties. My background includes private chef work, chef ownership, catering leadership, and experience in renowned restaurants and luxury hospitality.
Specialties
Californian Cuisine
Dietary restrictions
High-Protein
Healthy Meal Prep
Gluten-Free
Heart-Healthy
Keto
Kid-Friendly
Latin Food
Meal prep
Mexican Cuisine
Private Dinners
Vegan
Vegan friendly
Weight-Loss
Italian Cuisine
Fusion
Asian Cuisine
Experience
Private Chef
Responsibilities- menu planning, grocery shopping, preparing breakfast, lunch, dinner, crafting desserts, cleaning the utilized spaces, and preparing multiple course dinner parties for their guests
Line Cook
At the Girl & The Goat I worked all areas of the kitchen- private events, prep work, butcher, banquets, sautee, stone oven, wood fired grill, garde manger, and pastry
Head Chef/Owner
Chiquita Kitchen was my business that replaced Pure Indulgence. All of my responsibilities while CDC remained, with the addition of- hiring and firing staff, running payroll, bookkeeping, meeting with The Whidbey Institute staff, and communications with retreat organizers to fulfill their accommodation requests.
Chef De Cuisine
Pure Indulgence was a catering business that operates through The Whidbey Institute, a private retreat center. I worked as the CDC for five months before taking over ownership and operations of the business. My responsibilities entailed- creating menus with seasonal ingredients, crafting recipes for special dietary needs, cooking for groups ranging from 16-150 people, opening and closing procedures, training new staff, managing inventory, placing distributor orders, picking up produce and dry goods orders, organizing and maintaining cleanliness of the kitchen and storage.
Culinary Staffing of America
I worked in over a dozen high end hotels and resorts, but solely working at Hotel Bel Air after getting on their regular schedule. I was responsible for high volume prep work(making pasta, cooking and processing shellfish, prepping vegetables and pickles, making sauces and stocks, etc.), making large scale charcuterie and seafood boards, serving high volume banquets, as well as working the hot line on various stations
The Penthouse
My role here was responsible for cold appetizers such as salads, crudos, sushi, oysters, etc. as well as desserts
Chef's Gallery
Service Area
This is the area in which Kyra S usually operates and takes booking in.
Starting at per visit