Chef in Los Angeles, California

OVERVIEW With a culinary journey that began at Chicago’s renowned Ada St., mfk. and James Beard Awarded The Publican at just 16 years old, Chef Chloe Mozer has traversed through esteemed kitchens like Chez Panisse in Berkeley, NYT acclaimed Spisehuset in Copenhagen, up to her position as Chef de Cuisine of the Michelin-starred Phenakite, honing her skills in some of the world’s most celebrated restaurants. Transitioning from a decade in the industry, Chloe recently ventured into the private sector, embarking on her inaugural tour as the private Chef for an A-List musician across North America. She continued her anti-inflammatory, nutrition-based private Chef services in-home following the tour. Meanwhile, she honed her events-skills, catering over the years from parties of 4 to 200 , in the private and restaurant sectors. Her latest endeavor, oooey, draws on the combination of all of these experiences, in collaboration with her sister Eliza. Together, they curate culinary experiences centered around hyper-seasonal, local and homegrown produce, both in Los Angeles and beyond. CUISINE Chloe draws on her abundant restaurant experience to create food inspired by her environment. Vibrant farmer’s market fruits and vegetables collide with a myriad of international inspired flavors. Her New American, farm-to-table palate draws on a combination of pan-asian inspired fine dining from her experience as Chef of Phenakite, open fire bbq and upscale Italian from her time in Montana, rustic danish, basque and veggie-forward Californian. She draws on her experiences with a range of HNW clients in-home, collaborating with client trainers to meet nutrition goals, dietary restrictions and allergies, to quickly and consistently create exciting and delicious food. She is a fast learner, and passionate researcher, able to adapt promptly to client requests.. SPECIALTIES farm to table, new american, italian, basque, mediterranean, jewish, vietnamese/pan-asian inspired fine dining, danish, barbeque, macro-nutrient based cooking, whole 30, low carb, dietary restrictions: gluten free, vegetarian, vegan, paleo. fast learner, quick, positive attitude, productive under pressure. AVAILABILITY/SERVICES I currently work as a freelance private chef. My schedule is request-based and open for consistent clients. I offer a range of services: - drop off meal prep - in-home meal prep - in-home daily client services for 1-6 - private dinners/special events for small to 200 parties