Chef Joshua Clarke

I create vibrant, seasonal tasting experiences that blend Turkish, Mediterranean, Asian, and Californian flavors with a modern fine-dining touch.

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Deniz Sezer

I bring Michelin-level craft to intimate, modern tasting menus—tailored to you.

Chef John

I’m a private chef with 13+ years of experience shaped by world-renowned Michelin-starred restaurants and luxury hotels, including three-star kitchens like Quique Dacosta in Spain and Osteria Francescana in Italy, as well as Sorrel in San Francisco and La Cabra in Spain. My journey has taken me from Europe’s finest kitchens to the energy and seasonality of the Bay Area. Today, I’m the Executive Chef and Owner of Bistro Ember in San Francisco, where I’ve led my kitchen for the past 2.5 years. I cook with a fusion of Turkish, Mediterranean, Asian, and Californian influences—always focusing on vibrant flavors, seasonal produce, and locally sourced ingredients—so I can create elevated, memorable meals that feel personal, refined, and effortless for my guests.

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Chef John
My secret in the kitchen is balancing tradition with creativity to craft unforgettable flavors.

What you can expect when you dine with me

I blend tradition and innovation

For me, cooking is a passion-driven art—I blend tradition and innovation so every course feels both familiar and surprising, and the overall experience stays with you.

I’m shaped by family roots and Michelin kitchens

I learned to cook from my family, embracing Turkish flavors, and later honed my skills in Michelin-starred kitchens like Quique Dacosta and Osteria Francescana, bringing that discipline and finesse into every menu I create.

I cook with creativity, always grounded in flavor

My secret in the kitchen is balancing tradition with creativity—I stay true to the soul of a dish while pushing it forward with thoughtful, modern details.

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 150 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 Italian, Chef's special, Local, Mediterranean, Japanese and Seafood/Fish. 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 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.