Intimate & Affordable Personal Chef Services
my services

I specialize in the following services:

  • Creating celebrations from two to twelve guests
  • Offering affordably priced menu packages
  • Collaborating to design customized menus
  • Cooking all types and styles of cuisine
  • Shopping, preparing, cooking, and serving


The word connotes a sense of play, of gathering with another person or with a group, of creating an environment different from the usual routine of daily living. Celebrations are special in that they are time markers that will be remembered and looked back with nostalgia.

I provide this celebration by producing an affordable, magical, five-star dining experience in the comfort of your own luxurious home. I achieve this by utilizing fresh, organic, and when possible, re-mineralized foods; by using filtered water and by maintaining the optimal nutritional value of food through careful preparation and cooking.

about chef jean-pierre

I was destined to become involved with food, even before I arrived in this world. Born to American parents in Paris, France, in 1962, I was named after my two godfathers, Jean and Pierre Lafon, the former owners of the well-known 6th Arrondissement brasserie, La Coupole. I grew up traveling to diverse cultures and experiencing their cuisines. My love of food led me to San Francisco, California.

I attended and graduated from the Hotel & Restaurant program at the City College of San Francisco in 1987. Settling in the San Francisco Bay Area, I learned my trade in various restaurant kitchens and catering companies, such as Absinthe, Left Coast Catering in San Francisco, The Lark Creek Inn and, The Parkside Cafe in Marin County. In 1996, I found my niche as a personal chef, preferring the intimate, one-on-one rapport I have with people.

In addition to experiencing various aspects of the hospitality industry, I became interested and learned about wine-making, farming, such as the design tenets of Permaculture, and Community Supported Agriculture (CSA), bringing knowledge and awareness of holistic food production and practices to the table.


chef jean-pierre


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