EXPENSIVE IS EASY. DELICIOUS IS HARD.
EXPENSIVE IS EASY. DELICIOUS IS HARD.
EXPENSIVE IS EASY. DELICIOUS IS HARD.
Chefs have learned that if you place an expensive ingredient in front of someone, they'll convince themselves it must be extraordinary.
Wagyu | Caviar | Truffle
The words do the selling.
Chefs have learned that if you place an expensive ingredient in front of someone, they'll convince themselves it must be extraordinary.
Wagyu | Caviar | Truffle
The words do the selling.
Chefs have learned that if you place an expensive ingredient in front of someone, they'll convince themselves it must be extraordinary.
Wagyu | Caviar | Truffle
The words do the selling.
But there's a massive difference between using a premium ingredient and knowing what to do with it.
But there's a massive difference between using a premium ingredient and knowing what to do with it.
But there's a massive difference between using a premium ingredient and knowing what to do with it.
ABOUT
CHEF EBRU
ABOUT
CHEF EBRU
ABOUT
CHEF EBRU
Born in Turkey, Chef Ebru spent her childhood living across Europe, Asia, Africa, and the United States, immersing herself in dozens of cultures that would forever shape the techniques she uses to prepare food.
By age 23, she earned positions in three Michelin kitchens across New York City, mastering the discipline and precision expected at the highest level.
Born in Turkey, Chef Ebru spent her childhood living across Europe, Asia, Africa, and the United States, immersing herself in dozens of cultures that would forever shape the techniques she uses to prepare food.
By age 23, she earned positions in three Michelin kitchens across New York City, mastering the discipline and precision expected at the highest level.
Born in Turkey, Chef Ebru spent her childhood living across Europe, Asia, Africa, and the United States, immersing herself in dozens of cultures that would forever shape the techniques she uses to prepare food.
By age 23, she earned positions in three Michelin kitchens across New York City, mastering the discipline and precision expected at the highest level.
But after years of 14-hour days preparing the same dishes over and over, she realized she wanted something Michelin kitchens couldn't offer....complete creative freedom.
She left to become a Private Chef for High Net Worth families, where every menu could be designed from scratch around the people at the table.
The results spoke for themselves.
As demand grew, Chef Ebru founded Private Chef University, an intensive six-month academy where she teaches aspiring Chefs the philosophy and techniques behind her approach to Private Dining.
For years, these meals were reserved for private families.
Now for the first time, they're available to everyone.
But after years of 14-hour days preparing the same dishes over and over, she realized she wanted something Michelin kitchens couldn't offer....complete creative freedom.
She left to become a Private Chef for High Net Worth families, where every menu could be designed from scratch around the people at the table.
The results spoke for themselves.
As demand grew, Chef Ebru founded Private Chef University, an intensive six-month academy where she teaches aspiring Chefs the philosophy and techniques behind her approach to Private Dining.
For years, these meals were reserved for private families.
Now for the first time, they're available to everyone.
SERVICES
SERVICES
WHAT I OFFER
WHAT I OFFER
WHAT I OFFER
START WITH my MOST POPULAR SERVICE!
START WITH my MOST POPULAR SERVICE!
START WITH my MOST POPULAR SERVICE!
DINNER PARTY
DINNER PARTY
GUIDED FLAVOR EXPLORATION
◆
GUIDED FLAVOR EXPLORATION
◆
MEAL PREP
MEAL PREP
COOKING CLASSES
COOKING CLASSES
TESTIMONIALS
TESTIMONIALS
WHAT CLIENTS SAY
WHAT CLIENTS SAY
WHAT CLIENTS SAY
Frequently Asked Questions
Frequently Asked Questions
Frequently Asked Questions
Which service is right for me?
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Can Chef Ebru accommodate different diets, allergies, and preferences?
Yes. Every menu is tailored to your dietary needs, allergies, and preferences. Simply share them during the booking process, and Chef Ebru will take care of the rest.
Are groceries included in the listed prices?
Yes. Standard ingredient costs are included in the service charge. The price may increase when premium ingredients are requested.
How is the final price determined?
The final price depends on the service, number of guests, menu, ingredients, location, and any special requests. Chef Ebru’s booking manager will provide a complete quote before payment is collected.
What areas does Chef Ebru serve?
Chef Ebru is based in San Diego and regularly serves clients within approximately 100 miles of the city. She is also available for domestic and international travel under special circumstances. Any travel expenses will be included in your booking quote.
How far in advance should I book?
Chef Ebru requests a minimum of 7 days notice. Popular dates, holidays, and larger events should be booked as early as possible.
Will Chef Ebru cook in my home and clean afterward?
Yes. Chef Ebru prepares the meal in your home and completely cleans your kitchen before leaving.
Can every menu be customized?
Yes. Chef Ebru specializes in combining different cultures, techniques, and flavors into one cohesive experience. She will guide you through the process based on what you enjoy and what you want the experience to feel like.
What happens after I submit a request?
Chef Ebru's booking manager will contact you to confirm the details, answer any questions, and finalize payment over the phone to place your reservation.
What is the cancellation and rescheduling policy?
Cancellations made at least 48 hours before the scheduled service are eligible for a refund. If ingredients or other nonrefundable items have already been purchased, those costs will be deducted and the remaining balance will be returned. Each booking includes one complimentary reschedule. If the booking is rescheduled a second time, the reservation will be canceled and the payment will be refunded, excluding the service charge and any expenses already incurred. A payment-processing fee will be added to transactions completed by credit or debit card.
Which service is right for me?
Can Chef Ebru accommodate different diets, allergies, and preferences?
Are groceries included in the listed prices?
How is the final price determined?
What areas does Chef Ebru serve?
How far in advance should I book?
Will Chef Ebru cook in my home and clean afterward?
Can every menu be customized?
What happens after I submit a request?
What is the cancellation and rescheduling policy?
This Is What a Real Chef’s Portfolio Should Look Like.
This Is What a Real Chef’s Portfolio Should Look Like.
This Is What a Real Chef’s Portfolio Should Look Like.
The Food Should Do the Selling.
The Food Should Do the Selling.
The Food Should Do the Selling.
There is nothing else we need to say to show Chef Ebru operates at a different level.
She is not the cheapest Private Chef available. She is not trying to be.
Before you book, look at the portfolios of ten other Private Chefs.
Compare the quality.
Compare the range.
Compare how often the same dishes, ingredients, and presentations repeat.
If you prefer their food, hire them.
But if you can see the difference in depth, variety, and execution, then the decision is already made.
There is nothing else we need to say to show Chef Ebru operates at a different level.
She is not the cheapest Private Chef available. She is not trying to be.
Before you book, look at the portfolios of ten other Private Chefs.
Compare the quality.
Compare the range.
Compare how often the same dishes, ingredients, and presentations repeat.
If you prefer their food, hire them.
But if you can see the difference in depth, variety, and execution, then the decision is already made.
There is nothing else we need to say to show Chef Ebru operates at a different level.
She is not the cheapest private chef available. She is not trying to be.
Before you book, look at the portfolios of ten other Private Chefs.
Compare the quality.
Compare the range.
Compare how often the same dishes, ingredients, and presentations repeat.
If you prefer their food, hire them.
But if you can see the difference in depth, variety, and execution, then the decision is already made.
