Our San Francisco Private Chefs
Diane Davidson, NC
I started Cast Iron Kitchen in 2012 with a mission to help people feel their best. I switched career paths from psychology to nutrition after realizing that eating good food is the baseline to all health: body, mind, and spirit.
I’m here to cook food that supports you on every level, from mental clarity, to physical strength, good digestion, and glowing skin.
We keep current on nutrition research while honoring our philosophy that fresh foods closest to the earth, eaten in a wide variety with moderation is the key to good health. Pleasure is a huge part of eating well.
When you love what you’re eating it is easy to stay on course!
Please don't hesitate to reach out! I'm always here to help. diane@castironkitchen.com
With love,
Diane
Owner, executive chef & nutritionist
Brandon Brown, admin extraordinaire
I grew up in New Orleans, where food is inseparable from the city's culture and is a common bond that unites people from a multitude of diverse backgrounds. I later moved to Dallas, where I started a career in marketing under the wing of Southwest Airlines, before co-founding a digital marketing agency serving some of the world's largest live entertainment and hospitality brands.
When not on my laptop, you might find me onstage with a guitar in my hands as a songwriter and founding member of the band VERIDIA, a pursuit which led me to my current home of Nashville over 10 years ago. My friends know me to be an avid traveler, foodie, dog dad, and a people person. I'm excited to bring my years of marketing and agency operations experience to Cast Iron Kitchen, a team that I truly believe is making an impact on people's lives through nutrition.
Keep scrolling to learn more about our amazing team of private chefs in San Francisco. Want to get started? Click below and reach out!
Sebastian
I was born in Colombia, South America where I spent most of my childhood. After high school I moved to Germany to meet my mother’s family and spent the next four years going to culinary school and gaining experience.
During the next few years, I decided to travel and seek new experiences in Italy, Spain, and southeast Asia. I moved to San Francisco about 4 years ago where I fell in love with the culture, the quality of the food, and all the wonderful seasonal produce. I worked at different restaurants groups like Michael Minna, Back of the house and Spruce.
I would like to continue using the best seasonal products in the bay area to cook and show those around me my flavors and creations.
Zach
I was born right here in San Francisco and moved over the bridge to Marin County. While growing up, I was always in the kitchen cooking with my grandmother and my dad. I started working in restaurants at fifteen and have been in the food industry ever since.
After high school I decided to go to culinary school at the Culinary Institute of America. While there, I grew an interest particularly in nutrition and after graduating, I decided to get my bachelor’s degree in nutrition. I’m not there yet but well on the way! I love using food as medicine and cooking for Cast Iron Kitchen’s meal delivery service in San Francisco is my favorite way to impact people’s health.
Tony
I've been in the cooking world for about 15+ years. I enjoy cooking Latin food, especially Mexican cuisine from the regions of where my family is from, Zacateca and Jalisco.
I like to keep my cooking simple, in the context of not using too many ingredients in the dish or plating of it.
I also believe that weekends are best spent with a platter of tacos and a nice smooth tequila blanco.
Karsen
I grew up in the Bay Area until the age of 14 when I moved to Los Angeles to pursue a career in acting. While attending Loyola Marymount University I discovered the Food Network, more specifically, Ina Garten, and my interest in cooking was born. I started a health food blog and became a certified group fitness instructor. I quickly realized the importance of utilizing quality nutritious ingredients that nourish your body and mind.
What started out as just a hobby soon became much more when I started receiving requests for private chef work. After 20 years in LA I made the move back to the Bay Area to live on a farm, learn more about nutrition and continue my journey as a chef.
FAQs
How much does a private chef in San Francisco cost?
Cast Iron Kitchen’s private chef services in San Francisco begin at $495 per week, plus the cost of ingredients. This type of pricing structure is typical among private chefs, who will also help you with meal planning, personalizing your menu, and helping you meet your objectives for working with them. At Cast Iron Kitchen, we also help with catering and offer one-on-one nutritional consulting services. This service can be done in-home, cooking in your kitchen for you, or as meal delivery. We also offer catering for your celebrations and events!
How much does meal delivery in San Francisco cost?
Cast Iron Kitchen’s meal delivery services in San Francisco also begin at $495 per week, plus the cost of ingredients. All of the meals are designed to stay fresh throughout the week, so every time you open your fridge, you know you’re covered and there is something delicious awaiting you.
What is the difference between a personal chef and a private chef?
The difference may simply be a matter of semantics, but, generally, individuals who work as personal chefs may be salaried by an individual or organization to provide meals for a particular diet or nutritional planning. Private chefs, on the other hand, can be contracted out for single occasions or for ongoing work. The private chefs at Cast Iron Kitchen begin with a three-week introductory period, followed by a 30-day commitment, and our team will work with you to personalize a menu and will do the shopping for you!
What types of food do private chefs cook?
Private chefs cook anything you love, tailored to your tastes! Our private chefs at Cast Iron Kitchen offer a dazzling array of options, from Mexican to Asian Fusion to California wine country-inspired menus, there are plenty of options to satisfy your palate. Our process begins with a call with our staff to help match you with a chef to meet your needs, reach out and we can get started!