Chef Joshua Clarke

I bring clean, technique-driven cooking and bold, seasonal flavor to your table—restaurant-level quality without the fuss.

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Cristian Avina

I cook honest, elevated food that feels thoughtful, clean, and deeply satisfying.

Chef John

I’m Cris Avina, and I love cooking flavorful food that makes people feel taken care of. My experience in strong kitchens shaped how I cook today: clean flavors, solid technique, and zero shortcuts on quality.

In my private chef work, I focus on consistency and meals that feel elevated without being overcomplicated. I’m comfortable with everything from weeknight family meals and meal prep to small events and special dinners, including dietary needs—always with intention, organization, and restaurant-level execution in your home.

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Chef John
My secret in the kitchen is balancing precision with intuition—knowing when to follow a recipe and when to trust my instincts.

This is what you can expect when you book me.

Craft-driven, creativity-led cooking

For me, cooking is a mix of craft and creativity—a way to bring joy, comfort, and memorable flavors to every meal I serve.

Built on real kitchen training and discipline

I built my foundation from SRJC Culinary School to Catelli’s and The Matheson, where I developed the technique, flavor understanding, and kitchen discipline that shape my cooking today.

Precise when it matters, intuitive when it counts

I balance precision with intuition—so I can execute consistently while staying responsive to ingredients, timing, and the moment.

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 270 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 Japanese, Chef's special, Seafood/Fish and Local. 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.

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.