Lavish Cuisine - Personal Chef Services

12/06/2025

On the first Friday of December, every year since 2017, you can find me in Fredericksburg preparing a lavish staff-appreciation dinner for a dentist, his team, and their spouses.

It has truly become one of my favorite annual traditions.

Last year the practice grew, a new partner joined, and the guest list expanded — so much so that both dentists rolled up their sleeves to help me serve plates. This year, a last-minute staffing issue meant I was flying solo in the kitchen… with two multitasking dentists stepping in to help wherever needed.

What touches me most is how they welcome me back each year as if I’m part of their family and their practice —like I’m not just the chef, but someone woven into the tradition itself.

I always arrive a little early so I can be greeted with warm smiles and tight hugs, step into their beautiful home, and catch up over a glass of wine before guests arrive. It’s a joy to reconnect with people who genuinely appreciate the care and craft that goes into these meals.

My hour-and-a-half drive home last night was all smiles —deeply grateful for the clients who trust me, year after year, to create memorable meals for the people who matter most to them.

These moments are the heart of why I love what I do.

~ Catherine

11/29/2025

Today we are recovering from our travel day yesterday (it was a long 11 hours in the air from Frankfurt to Houston), — and my chef heart is full from this trip.

As a chef, when I travel, I seek out food experiences that challenge me, inspire me, and deepen my craft. Northern Italy — especially Turin and the Piedmont region — delivered all of that and more.

We explored the city through three unforgettable food tours:
• A chocolate and wine immersion, including the iconic local bicerin (yes, I had three).
• A walk through Turin’s historic food shops, many owned and run by generations of incredible women.
• A truffle hunt in the countryside that left me marveling at the beauty and tradition behind every ingredient.

We followed that with a 7-course dinner in the very town where Carnaroli rice is grown — a meal so thoughtful and beautifully executed that meeting chef-owner Manuel Costardi at the end felt like the perfect final note.

The truffles we’d unearthed that morning were later shaved over a Piedmontese feast prepared by a local chef. Pure, aromatic, melt-into-your-soul magic.

This trip was a chef’s dream: bold flavors, new techniques, humble ingredients elevated by tradition, and dishes that reminded me why food is the universal language of connection and joy. ~ Catherine

10/05/2025

09/28/2025

Last night Laura & I traveled to Canyon Lake to prepare a special 45th Wedding Anniversary dinner. I’ve cooked in this rental home before. It’s always nice to know my way around a kitchen. Big thank you to Fancy Like at Canyon Lake for recommending me again. You have such a beautiful property! (Catherine)

09/22/2025

Girls’ Weekend Dinner

When a 2x client reached out (with the sweetest email!) to bring me back for a special girls’ trip, I couldn’t resist—even though I don’t usually book Sunday dinners. I really love this couple, and I’m so glad I said yes.

For the second weekend in a row of dinner parties, plates came back to the kitchen clean to the bone. Literally. 🦴💛

A huge thank you to Laura for jumping in to help me again this weekend—I couldn’t have done it without you! One more weekend dinner party ahead to close out a very full September. 🍷🥂

It all starts at the table. Real food. Real connection. Real joy.

07/29/2025

Another staff lunch success today! 🍴
This hardworking crew does some serious manual labor, so I wanted to make sure lunch felt like a treat.

✨ Menu:
🥗 Caprese salad over baby greens
🍝 Fresh fettuccine with pancetta-shrimp in a garlic & shallot sauce
🥨 Cheesy garlic pretzel bread
🍪 And for dessert—my sweet daughter baked sourdough M&M cookies to share with my clients this week.

As I was packing up, the supervisor smiled and said, “You hit another home run! Delicious.”
Moments like that remind me why I love what I do—feeding people truly makes me happy. ❤️(Catherine)

07/24/2025

Today I had the joy of preparing a hot grab-and-go lunch for a hardworking team—and nothing makes me happier than seeing people light up over good food.

Menu:
Grilled pork chops with charred peaches & jalapeños, bourbon peach sauce, queso fresco mashed potatoes, garlicky green beans, sautéed poblanos, and Mexican brownies with fruit for dessert.

Food this thoughtful doesn’t just nourish the body—it creates connection, delight, and a moment of pause in the middle of a busy day. That’s the magic I love bringing to every meal. 🍽️✨

07/17/2025

A little hand made fettuccine with guanciale and pecorino romano.

07/12/2025

🧡 Kerrville friends — if you’re feeling overwhelmed by conflicting stories and online speculation, you’re not alone. In times like these, facts and community action matter more than ever.

That’s why Kerrville’s official resource hub is the website Kerr Together and the KERR Together page — both maintained by local leaders, with up-to-date info on:
✅ Verified updates
✅ Where to volunteer
✅ Donation needs
✅ Mental health resources
✅ Ways to help, big and small

Before you share — pause, fact-check, and point others to the truth. Let’s support our neighbors with compassion, not confusion.

📲 Please reshare this post to help spread facts over fear.

KERR TOGETHER is working towards the Guadalupe valley's long term recovery from the July 4th, 2025 flood event. Our working groups are tackling challenges and focused on the full restoration of lives, businesses, and our Guadalupe river.

06/17/2025

Small Monday evening dinner party hosted by a family I’ve been cooking for since 2014. (Catherine) Laura, thank you for your help this evening & for taking pictures.

06/12/2025

Squeezed in a weeknight dinner party job for a client I first cooked for 10 years ago! That dinner 10 years ago was all French food. Tonight we leaned Italian-American: Jumbo lump & lump crab cakes (so much crab meat) with remoulade, garlic & fresh herb shrimp with crostini, risotto alla Milanese made with carnaroli rice, red snapper with mousseline sauce, zucchini with pecorino-romano, roasted fennel & artichoke salad with lemon vinaigrette, and buttermilk biscuit strawberry shortcake trifles with fresh whipped cream. (Catherine & Laura)