A Little About Elliott

I enrolled at San Francisco's City College hotel and restaurant program after listening to so many people say that I should go there because I cook so well. After graduation I had the opportunity to go to France and stage in the famous La Maison Kammerzell restaurant in Strasbourg where I made such an impression that the owner Mr. Paul Schlosser decided to use me as the measuring stick for every American who came to work for him thereafter.

Upon returning back to the US, I went to work on the S/S Norway cruise ship where I started in pastry and then worked my way around the kitchen up to the chef for the captain's table. I then went back to Europe to work in some of the best hotel/restaurants in Germany, Austria and Switzerland where I was in Davos, St Moritz, Gstaad and Interlaken.

When I finally came back to San Francisco I hooked up with George Morrone, as his saucier first at the Fifth Floor restaurant then at Redwood Park. Now having experienced the joy of being in people's homes while working with Betty Zlatchin catering, I am branching out on my own so as to share my worldwide knowledge and love of great eating and cooking with you as your private chef or your in home private chef instructor.