Get to know me!
Cooking is my passion! I am pleased to invite you to try my personal chef services to make your life easier and definitely more delicious! After opening restaurants in Spain, New Zealand, and serving as a chef on a sailboat in Hawaii, I returned home to gain more knowledge and experience in health-oriented restaurants to start my own business as Chef Stacy Powell. I love what I do and I love serving clients in north county San Diego!
What makes my service unique? For over 10 years I traveled and lived outside the United States cooking side-by-side with locals, gaining experience in preparing and presenting tasty traditional dishes. My menus are delightful and authentic. Salud!
Over the last 22 years ... Cooking for a wide variety of clients has enabled me to prepare a varied array of dishes. Whether putting together Kosher/Passover meals, heart-healthy, vegetarian or gluten-free meals, I can customize any menu to provide for taste preferences, dietary restrictions, and high or low calorie needs while keeping it fresh and inviting. I'm not afraid of cream or butter either! It's all good!
Lighten your busy schedule by letting me do all the work!
You never know who you'll meet!
I have prepared meals and served dignitaries such as a former U.S. President and a State of CA Governor, Padres team members, the Beach Boys, and many local personalities as well as my family, friends and myself. I know you will love my cooking!
While you delight and regal your guests with fun, fables and sunsets, I can be serving them a lovely dinner! Or, consider stockpiling your pantry and refrigerator with the weekend's supply of goodies for yourself and your guests. There are so many ways I can help make your vacation dining unique and special for you and your guests!
Just the two of you on vacation or on a "staycation"?
What about a romantic dinner for two? Candles, music, and flowers at a beautiful north county location ... Delivered and served!
Planes, Trains & Sailboats!
While on a six month sailing trip through the Hawaiian islands, I prepared the Pritikin diet for the boat's passengers. While rolling through the cornfields of the Midwest on board "the Heartland Express Train Excursion," we served 18 passengers in vintage dining cars. I've prepared "in air" meals on private jets for my clients. I'm always up for the challenge!