Tahnzhay Easter

Results-driven Private and Personal Chef with a proven ability to create exceptional, restaurant-quality dining experiences for high-net-worth individuals, luxury wilderness lodges, private estates, and exclusive events. Passionate about transforming fresh, seasonal ingredients into personalized menus tailored to each client's lifestyle, dietary preferences, and wellness goals. Recognized for delivering Michelin-inspired presentation, impeccable service, and memorable culinary experiences while maintaining the highest standards of food safety, discretion, and professionalism.

Experienced in luxury hospitality, destination cooking, multi-day retreats, intimate fine dining, and high-end catering, with the adaptability to thrive in remote locations, private residences, and fast-paced environments. Known for building lasting client relationships through attention to detail, proactive communication, flawless execution, and a calm, solutions-focused approach. Trusted to manage every aspect of the culinary experience—from menu development and sourcing to execution and kitchen organization—while consistently exceeding expectations with creativity, consistency, and genuine hospitality.

Private Chef at Kantishna Roadhouse (2026-04 – 2026-09)

• Contributed to the guest experience that helped Kantishna Roadhouse earn the #1 Best Wilderness Lodge in Alaska in the 2026 USA TODAY 10Best Readers' Choice Awards, demonstrating excellence in luxury hospitality and culinary service.
• Crafted elevated, seasonally inspired breakfast, lunch, and dinner menus for guests at one of Alaska's premier luxury wilderness lodges.
• Prepared high-quality, restaurant-level cuisine while maintaining exceptional consistency in a remote backcountry environment.
• Collaborated with culinary and lodge leadership to deliver memorable dining experiences that contributed to outstanding guest satisfaction.
• Executed refined plating and presentation that reflected the lodge's premium hospitality standards.
• Managed food preparation, inventory, and waste reduction while working in a logistically challenging fly-in operation.
• Maintained strict adherence to food safety, sanitation, and HACCP standards in a high-volume kitchen.

Family Private Chef at Ruiz Family (2025-09 – 2026-04)

• Perform grocery shopping and sourcing of premium, seasonal ingredients for all household meals.
• Prepare, cook, and serve elevated lunch and dinner menus tailored to client preferences.
• Create desserts on request, ranging from simple classics to refined, plated sweets.
• Maintain an immaculate kitchen environment, ensuring proper sanitation, organization, and equipment care.
• Plan, cook, and coordinate meals for social events, private dinners, and family gatherings with seamless execution.

Chef De Cuisine at Holland America Denali Lodge (2025-03 – 2025-05)

• Directed all back-of-house culinary operations, ensuring seamless execution of breakfast, lunch, and dinner service while maintaining exceptional quality, consistency, and guest satisfaction.
• Led, coached, and developed a high-performing culinary team, fostering a culture of accountability, collaboration, and continuous improvement.
• Designed seasonal, locally inspired menus while managing food costs through strategic menu engineering, inventory control, portion management, and waste reduction.
• Ensured full compliance with FDA, HACCP, and ServSafe food safety standards while maintaining a clean, organized, and inspection-ready kitchen.

Family Private Chef at Manning Family (2023-06 – 2025-01)

• Perform grocery shopping and sourcing of premium, seasonal ingredients for all household meals.
• Prepare, cook, and serve elevated lunch and dinner menus tailored to client preferences.
• Create desserts on request, ranging from simple classics to refined, plated sweets.
• Maintain an immaculate kitchen environment, ensuring proper sanitation, organization, and equipment care.
• Plan, cook, and coordinate meals for social events, private dinners, and family gatherings with seamless execution.

Chef De Cuisine at Joey Uptown (2023-03 – 2023-11)

• Designed and executed seasonal, innovative menus, incorporating locally sourced, premium ingredients to elevate the dining experience.
• Maintained strict adherence to food safety, sanitation, and hygiene standards across all kitchen operations.
• Oversaw inventory management, supplier relationships, and cost control, reducing waste while maximizing quality and profitability.
• Trained, mentored, and evaluated culinary staff, fostering professional growth and maintaining high performance standards.
• Collaborated with front-of-house management to ensure seamless service, menu consistency, and an exceptional guest experience.

Personal Chef & Caterer at Gentle Giant Cuisine LLC (2018-10 – Present)

• Executed large-scale catering events, weddings, and galas with high-end plating and consistent quality.
• Assisted with menu engineering, tasting development, and seasonal revisions.
• Trained, supervised, and supported culinary teams in high-volume, fine-dining settings.
• Ensured adherence to food safety, sanitation, and back-of-house standards.
• Catered intimate dinners, luxury gatherings, and private parties ranging from 2 to 150+ guests, maintaining elite culinary standards.
• Coordinated with household managers, butlers, security personnel, and event teams to ensure seamless, discreet operations.
• Maintained full control of budgeting, inventory, equipment, and kitchen hygiene to 5-star standards.
• Provided on-site cooking for travel engagements, private villas, and corporate retreats.

Associate of Applied Science in Culinary Arts (Bronze) – Culinary Inst of Lenotre (2024-10)

Elite Diploma in Culinary Arts (Gold) – Culinary Inst of Lenotre

Culinary Internship in Culinary Arts – Park Hyatt Doha (2022-07 – 2023-02)