Hi, I’m Chef Brandi.
Brandi Decker

I create personalized in-home dining experiences inspired by international flavors and built around the moments you’re celebrating.

I bring international flavors to intimate, memorable in-home celebrations.

I have 13 years of culinary experience, including traveling across North America as a chef for Cirque du Soleil. That journey taught me how to cook in fast-moving environments while drawing inspiration from a wide range of cuisines and styles. Today, I work as an in-home personal chef, where I focus on thoughtful menu planning and truly personalized dining. I love cooking for intimate dinner parties, weddings, and meaningful milestone events—creating food that brings people together and makes each occasion feel special.

Cooking is a fun way to connect with people!

What you can expect when you book with me

Connection through food

Cooking is a fun way to connect with people, so I design each experience to feel warm, interactive, and centered on what you and your guests enjoy most.

A career shaped by high standards

I learned by working under Michelin star chefs, absorbing as much as I could every opportunity I had, and bringing those lessons into the way I plan, prep, and execute every in-home event.

Organized, creative, adaptable

My secret in the kitchen is my organization, creativity, and adaptability—so I can keep service smooth, tailor details to your preferences, and make the meal feel effortless.

Brandi’s Menus

Serves 2 to 14 guests

From $154.00 / guest

STARTER

. Roasted Red Pepper & Mascarpone Dip – Fire-roasted red peppers blended with mascarpone, garlic, Parmesan and fresh basil, finished with toasted pepitas and served with crostini

Burrata & Tomato Confit Bruschetta – Creamy burrata, slow-roasted cherry tomatoes, fresh basil, balsamic glaze and grilled sourdough

Charred Romanesco Tahini purée, saffron raisins, toasted almonds, smoked paprika oil, fresh mint

Chicken Souvlaki Skewers – Lemon-oregano marinated chicken with charred lemon and creamy tzatziki

Goat Cheese & Caramelized Onion Tartlet — buttery pastry with chèvre, slow-cooked onions, thyme and a touch of honey

French Onion Soup Crostini Toasted baguette topped with slow-caramelized onions, melted Gruyère, and fresh thyme

Italian Meatballs with Whipped Ricotta – Beef and Parmesan meatballs served over creamy whipped ricotta with slow-simmered tomato sauce, basil and garlic focaccia

Whipped Ricotta & Roasted Grapes – Creamy whipped ricotta with rosemary-roasted grapes, hot honey, toasted pistachios and fresh thyme on grilled crostini

FIRST COURSE

Fattoush Salad – Crisp romaine, cucumber, tomatoes, radishes, fresh mint and parsley with toasted pita, sumac and pomegranate vinaigrette

French Bistro Salad — mixed greens, cucumber, radish, shallot, chèvre and a champagne-Dijon vinaigrette

Italian Chopped Salad – Crisp romaine, radicchio, cherry tomatoes, cucumber, pepperoncini, salami, provolone and red onion with a red wine–oregano vinaigrette

Roasted Beet & Whipped Ricotta Salad – Roasted red and golden beets, whipped ricotta, baby arugula, toasted pistachios and fresh thyme with a balsamic vinaigrette

Roasted Grape & Gorgonzola Salad – Rosemary-roasted grapes, baby arugula, creamy Gorgonzola, toasted walnuts and crispy prosciutto with a balsamic vinaigrette

Sicilian Fennel & Orange Salad – Shaved fennel, sweet orange segments, Castelvetrano olives, thinly sliced red onion and toastwith a citrus-herb vinaigrette

MAIN COURSE

Chianti-Braised Beef Slow-braised beef chuck with Chianti wine, tomatoes, garlic, rosemary and thyme in a rich braising sauce, served with roasted garlic mashed potatoes and honey-thyme roasted carrots

Herb-Crusted Chicken Thighs Pomegranate molasses glaze, smoked eggplant purée, confit fingerling potatoes, grilled broccolini, rosemary jus

Chicken Marsala – Pan-seared chicken breast in a rich Marsala wine sauce with sautéed cremini mushrooms, garlic and fresh thyme, served with creamy Parmesan mashed potatoes and roasted garlic broccolini

Coq au Vin — classic French chicken with bacon, mushrooms and shallots in a rich red wine and herb sauce. Served with asparagus tossed in champagne vinaigrette, and creamy mashed potato

Salmon Piccata Pan-seared salmon with a lemon, caper and white wine–butter sauce, served with creamy Parmesan risotto and roasted asparagus

Mediterranean Branzino with Lemon-Herb Couscous & Roasted Zucchini Pan-seared branzino with lemon-herb couscous, roasted zucchini and cherry tomatoes, finished with a caper-parsley sauce

Tuscan Pork Tenderloin – Herb-roasted pork tenderloin with garlic, rosemary and thyme, finished with a creamy sun-dried tomato and white wine sauce, served with Parmesan risotto and roasted asparagus

Grilled Steak with Saffron Potatoes & Roasted Peppers Smoked paprika and garlic-marinated flank steak, grilled and sliced, served with saffron-roasted potatoes, sweet peppers and onions, finished with a sherry vinegar and parsley dressing

DESSERT

Classic Tiramisu – Espresso-soaked ladyfingers layered with velvety mascarpone cream and finished with a dusting of cocoa powder

Dark Chocolate Budino – Rich Italian chocolate pudding topped with lightly salted caramel, whipped mascarpone and crisp chocolate crumble

Fig & Almond Galette: Almond frangipane, fresh figs and crème fraîche

Vanilla Bean Panna Cotta – Silky vanilla bean panna cotta topped with a mixed berry compote, and fresh berries

Olive Oil Citrus Cake Blood orange curd, mascarpone chantilly, candied pistachios, thyme syrup, sea salt

Serves 7 to 20 guests

From $127.00 / guest

STARTER

Crudite and Ranch

Spinach artichoke dip and tortilla chops

Kettle chips and green goddess

FIRST COURSE

Coleslaw

Pasta salad

Garden Salad

Potato Salad

MAIN COURSE

Beef or Chicken Burgers and fries

Beef or Chicken Burgers and extra first course dish

Beef or Chicken Burgers and roasted vegetables

Beef or Chicken and sweet potato fries

Vegetarian Burgers and choice side

DESSERT

Cupcakes

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 151.60 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Latin American, French, Local, Italian and Chef's special. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Friends gathering and Romantic night. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.

Chef Brandi Decker

+1 8454942404

[email protected]