Alain's Private Affairs

Chicken Roulades:
  • stuffed with Asparagus, sun-dried tomatoes, Mushrooms, and goat cheese   

Chef Alain . . .BIO

 Seafood Pasta linguine
  • a fabulous mix of mussels, shrimp and scallops

  • tossed in a light stewed tomato and olive oil sauce

On the lighter side:
  • Shrimp scampi

  • Balsamic reduction drizzle

  • herb and cabbage garnish

  • perfect with chardonnay

meat lovers' delight:
  • Tender, prime-cut beef

  • Red wine Demi

  • blanched asparagus

  • microgreen garnish

Private Chef services

About Chef Alain:

I began working in the culinary field in Chicago at the age of 15 in the fast food industry. While in high school, I took advantage of the opportunity to work in one of the finest dining establishments in Chicago's Hyde Park area. It wasn't long before I realized my special gift-Cooking. Starting as a dishwasher, I looked forward to the day that I would be given the chance to cook in the kitchen.  I was born with a natural love for cooking and spent many hours in the kitchen with my grandma.  At the age of 17, I was given the chance to work under Executive Chef Nelson J.  

During the many years of honing my skills at various restaurants, hotels, and country clubs I attended culinary school to enhance my skills. I then made the decision to pursue my dream as a premier chef and caterer.  

 It is an honor for me to share in the special events and special times in the lives of my clients.  In my journey's I have had the pleasure of catering for an A-list clientele from everyday people to corporate execs, entertainers, sports figures, politicians and professionals in the medical field 

Simply put . . "I Love What I Do!"

  • Banquets

  • weddings



  • OTHER special events

  • Themed Parties and  Kids parties


main services

 Catering * Event planning * Personal Chef