Chef Crystal Guy

Cooking has been a passion of mine since high school, where I spent my junior and senior years immersed in culinary arts before continuing my education at The Culinary Institute of America in Hyde Park, New York. I later completed an internship at Rough Creek Lodge & Resort in Texas, where I refined my skills in a professional kitchen. After returning to Florida, I realized my passion wasn’t in the traditional restaurant environment—it was in creating memorable meals for the people I care about. I spent years cooking for family and friends before launching my first business, a specialty mini pancake catering cart that brought fun, interactive breakfast & dessert experiences to events. Today, I’ve combined my formal culinary training with my love for genuine hospitality to offer private chef experiences that are elevated, stress-free, and deeply personal. My goal is simple: prepare exceptional scratch-made meals that allow my guests to relax, connect, and create lasting memories around the table.