BESPOKE CHEF JULES
Chef Jules is a personal chef who carefully tailors each event to reflect the occasion, the season, and the unique tastes of every client. Each menu thoughtfully designed and prepared.
In Monterey, we’re blessed to be surrounded by an abundance of natural resources. We sit at the meeting point of ocean, fields, orchards, and vineyards — a region where every season brings new gifts to inspire our cuisine. At the heart of it all is a commitment to quality, creativity, and hospitality — turning fresh, local ingredients into memorable meals that bring people together.
SERVICES
Formal or Casual Lunches and Dinners
Cocktail Parties with Hors d’Oeuvres
Receptions with Food Displays
Holiday Brunches
Themed Parties
Birthday Parties
High Tea
Weekly Meal Preparation
In addition to private dining, Chef Jules offers a tailored weekly meal preparation service designed to suit your household’s unique needs. Whether you're cooking for one or feeding a busy family, each menu is customised based on group size and dietary preferences
With a strong focus on health and balanced nutrition, Chef Jules creates delicious, nourishing meals that support energy and well-being throughout the week. This service is ideal for families, professionals, or anyone seeking convenient, wholesome meals so you can spend more time enjoying meals together, and less time planning, shopping, and prepping.
Restaurant Consultation
Jules offers comprehensive services including menu consulting, recipe development, and concept building. Her support extends to staff training and the creation of kitchen management systems such as order guides, inventory templates, prep lists, and organized recipe folders. Additionally, she provides assistance with health and safety guidance to ensure smooth and compliant kitchen operations.
ABOUT ME
Jules was born and raised in the British countryside near Cambridge, where traditional British cuisine shaped her early culinary influences—later enriched by London’s vibrant restaurant and catering scene.
She began her career on a village farm, where animals were both raised and butchered—a formative experience that still informs her focus on community and sustainable, humane farming. Jules maintains strong ties with local farms and advocates for ethical agriculture.
Her formal training began with the French classics under Chef Patrick Callerec, a native of Périgord. Jules’ career has taken her around the globe, including Spain, the Caribbean, Hawaii, Australia, and New Zealand.
In Northern California, she worked under Chef Nancy Oaks at the Michelin-starred Boulevard and later trained under Chef Suzette Gresham at Acquerello, a Bay Area institution with two Michelin stars.
Jules spent seven years at the Ritz-Carlton, rising from banquet garde-manger chef to restaurant sous chef. During her time, the AAA 5-Diamond hotel earned the U.S. News Gold Badge for "Best Hotel in the USA" (2016). She later served as banquet chef at Hotel Nia, a luxury Autograph Collection property and 2018 Best of San Francisco Magazine winner, known for its innovative dining in Silicon Valley.
Jules first discovered Monterey’s coastline and wine region while working as Banquet Chef at MPCC, eventually transitioning to her current role as a Private Chef.
