About The Chef


Chef Janice is a Certified Personal Chef and Premier Member of the United States Personal Chef Association, she is ServSafe© certified, and a graduate of Cook Street School of Culinary Arts School, specializing in elevated American Cuisine, Classic Italian, Asian Fusion and French Cuisine. Janice is also a Certified Specialist of Wine (CSW) with expertise in wine and food pairing; and she has a talent for baking pastries and confections.

In addition to her Personal Chef Services, Janice has developed her skills as a "Chef for Hire" offering in-home Private Parties, and as a Chef Instructor, teaching cooking classes. Chef Janice has developed teaching techniques that enable her to deliver exceptional cooking and dining experiences, while providing an entertaining, educational, and completely unique food experience, that allows adults and children to participate, learn, and share together.

Prior to becoming a Personal Chef, Janice worked as an Event Coordinator and Restaurant Manager at a Fine Dining Italian Restaurant in the DTC for several years, before she decided to take a leap of faith and follow her true passion. With the support of her family and friends, she is following her dreams and enhancing the quality of life for others.

As an experienced culinary professional,  Chef Janice is passionate about truly gourmet food. Based on the belief that her clients needs are of the utmost importance, Janice is committed to meeting those needs. She will craft a menu plan specifically to cater to the individual needs of her clients and strive to exceed their expectations.

On a personal note, Janice is a military wife and mother of two teenage boys (Tyler 18 and Brandon 15).  She is the youngest of eight children and she enjoys hosting parties, traveling, gardening, camping, skiing and being outdoors. Born and raised in Utah, she and her husband moved to Colorado after getting married over 24 years ago.

** Precautionary measures & policies currently in place with regards to COVID-19 **
To help build additional policies as a path forward to operating safely, and to mitigate exposure for Chef, customers and their families from the Covid 19 virus, the following procedures have been put in place:
  • Social distancing and use of protective equipment
  • Sanitization of high traffic and high touch areas, including the bathrooms, has been increased.
  • Personal and family health monitoring.
  • Demonstrated commitment to customer safty ensuring food safty manager certificate is up to date.
  • Washing hands FREQUENTLY and vigorously for 20 seconds at a time.