Our newest personal chef on Sneak Peek Eats is Chef Rodger Shortell, also known as Chef Raja.

Chef Raja's company is Feast on the Beach, http://feastonthebeach.com. He grew up on the island of Maui, where he is currently based, and has a truly wonderful motto:

BIG, BOLD and BEAUTIFUL...just like LOVE! Anyone can eat, you deserve to dine.  I find food is more about you, than it is about me. ...sing like no one is listening...  ... dance like no one is watching...  ... FEAST on this banquet called LIFE!

Chef Raja's profile can be seen here and his video can be seen here.  BTW: We had the opportunity to taste his food and it was amazing! I'd never had papaya salad before and it was delicious! And I'm still thinking about the orange blossom and rose petal infused tropical vegan brulee.  Seriously, you'd never know it was vegan.

Personal Chefs are as diverse as culinary styles, and just like seasoning there are chefs for every type of palette.  Not all chefs are alike, and rightfully so!  It would be a dull world if all chefs had the same menu, cooked alike, seasoned alike, or thought alike.  Their differences are translated into the unique flavors on your plate and the unexpected and delicious combinations we ourselves would never have thought to merge. Flavor profiles, culinary techniques, plate design, and complex textures all stem from one central source; the personality of the chef. Each chef approaches these raw ingredients with slightly different backgrounds, philosophies and passions. Never before has there been a culinary meeting ground where we have the opportunity to discover the perfect personal chef, until now.  Sneak Peek Eats is the perfect virtual kitchen to meet several chefs with matching culinary tastes as yourself.

The terms personal chef and private chef are often interchanged, but there are differences between the two.  Chef Ann-Marie explains the differences in our Chefs Corner Blog. Read more

When I began my professional career as a “personal chef” I did not know the variety of opportunities that would present themselves to me on my journey.  I learned very quickly that it is extremely important to stay flexible as I grow with the personal chef industry because it is still defining itself.

The definition of “personal” vs. “private” chef needs to be explained as these words are often interchanged.  There are some differences that the industry uses to differentiate the two.

PERSONAL CHEF = Offering various types of chef services for multiple clients, in their homes. These services include but are not limited to shopping and cooking weekly meals, meal delivery, small dinner parties, special occasion events, cooking classes, etc...Personal chefs run their own businesses, have a business license, and take payment directly from their clients.

PRIVATE CHEF = Chefs who primarily work for one client who dictate their location, duties and hours.  They are paid by this one client similar to a salaried employee.

What I have noticed in the past few years is that people who have personal chef needs will help you define your business.  I have been asked to do everything from surprise anniversary dinners for a group of 9 at a luxurious town home in Wailea, to intimate backyard oceanfront gourmet dinners in Kihei, or cooking for extended families for a week during their Maui vacation for all of their meals. There are also clients who want their fresh meals cooked every week, or it could be for a Thanksgiving luncheon or a casual wedding buffet for 10.  Most clients who come to me are looking for fresh food with a Hawaiian twist cooked in the comfort of their own space.  Some are looking for special meals that are elegantly plated and coursed, or families wanting fresh food served family or buffet style that will also please their children and others wanting to enjoy a gourmet meal on their lanai.

The biggest surprise has been the number of requests from tourists who want private cooking classes to learn how to make locally-inspired dishes as well as have a unique Maui experience.  Requests range from small groups of tourists wanting a fun food experience, to mothers and daughters wanting to have a culinary journey together, or newlyweds wanting to leave with new recipes to try at home together, or health-conscious individuals wanting healthy food tips.

I have noticed that the reason people select me over another chef is that clients who have specific needs come looking for what I offer.  My culinary point of view is “Always Fresh, Always Delicious, and always with Aloha.  I provide unique preparations of fresh food with Mediterranean/Hawaiian flavors that are not overly complicated.  I am blessed to live in a place such as Maui that allows me access to the freshest herbs, and fruits and vegetables year round. I focus on including fresh local fish as much as possible in my cuisine.  I have done 6-course gourmet meals with only fish, vegetables and fruit (no dairy, butter, white sugar, or gluten).  My style of cooking can easily accommodate many dietary requests.

Another key to success in this industry is to have “go to dishes” and “go to menus.”  These are dishes and menus that generally please most palates, including children. I can have my unique take on the dish, but the flavors cannot be overly complicated or requiring too sophisticated a palate.  My intention is to have people find my food delicious, healthy, with a gourmet touch, so that’s what I emphasize.  I try to make “comfort” food that is healthy.  Oh yes, even Coconut Prawns with Sweet Chili Sauce is “healthy!”

What I love most about this profession is that I am able to interact with my clients and that I help create their event a success.  I have had people spend time with me in the kitchen while I put together their meal so that they could watch me and pick up a few cooking techniques.  I became “the show.”  I have had visiting families return to Maui because they enjoyed the “personal chef” experience so much.  I bring the restaurant to you and my motto is, “have jacket, will travel.”  I choose not to work in a restaurant because I love the front of the house as much as the back of the house.  I enjoy personalizing and adding my special touches to an event, and that’s what makes what I do interesting and exciting.  No event is ever alike and I accommodate requests as much as possible and create each experience to the specific needs of my guests.

Ann-Marie Burtell is Culinary Artist/Owner of Maui Fresh Chef www.MauiFreshChef.com. Offering: Personal chef services which include private dinners and events; daily and weekly meal services; shopping and preparation; personalized classes with farmer’s market tours in Hawaii.

See Ann-Marie Burtell's Chef profile on Sneak Peek Eats.

When it comes to forever you want to start it off right. The story of your engagement will be retold and retold as long as you both shall live, give her something to talk about. Use a private chef to create the perfect mood to pop the question. Have her favorite meal ready in the perfect location. Don't limit your location options - with a private chef you can have your perfect meal anywhere; the beach, the top of a mountain, a scenic overlook.