About Chef Bear?
Chef Bear Cooking - A Culinary Journey
I’m a proud Ohio native—born and raised in Columbus (Go Bucks!)—and the second youngest of six siblings. My passion for food began early and led me to pursue formal training through the prestigious apprenticeship program at The Greenbrier Resort in White Sulfur Springs, West Virginia.
Over the years, I’ve earned certifications as a Certified Executive Chef (CEC) and Certified Pastry Chef (CPC) through the American Culinary Federation. I’ve remained active in the National Restaurant Association, the World Academy of Chefs, and the James Beard Foundation. I’ve had the honor of being nominated as Best Chef and serving as a guest chef at the James Beard House in New York.
In addition to honing my culinary skills, I’ve worked diligently to grow as a business professional—consulting for major companies and private restaurants, acquiring turnkey operations, transforming them into profitable ventures, and ultimately selling them for a return. My approach blends culinary artistry with strategic business insight.
My career has taken me to some of the most respected kitchens and resorts across the country, including:
The Greenbrier Resort – White Sulfur Springs, WV
The Greenville Inn – Greenville, ME
Pinehurst Resort – Pinehurst, NC
Chateau Elan Resort & Winery – Braselton, GA
Stonebridge Golf & Country Club – Albany, GA
“Copious” – Columbus, OH (recognized as the city’s #1 farm-to-table restaurant)
I’ve also had the incredible opportunity to volunteer, mentor, and compete at the highest levels of culinary excellence, representing American talent at events like the World Pastry Cup and the Bocuse d'Or in Lyon, France.
Beyond the kitchen, I’m a proud father, an avid fisherman, and a classic car and hot rod enthusiast. I bring passion, precision, and a deep love for hospitality to everything I do—and I look forward to continuing to share that with you.
Chef Bear Cooking
Pricing Structure
Chef Bear Cooking — Private Chef Services
Chef Bear Cooking brings refined, restaurant-quality dining experiences to your home or private event. Whether celebrating a special occasion or hosting an intimate dinner, we provide curated, seasonal menus designed to impress.
Per-Person Rates
(Service fee only — food is billed separately at actual cost with receipts)
3-Course Dinner — $75 per person
4-Course Dinner — $100 per person
5-Course Dinner — $125 per person
Tasting Menu (6–7 plates) — Starting at $145 per person
(Specialty formats like chef’s table or wine pairing menus may be higher.)
Casual / Non-Plated Events
(Oyster roasts, Lowcountry boils, BBQs, buffets, etc.)
$35–$55 per person depending on complexity & service level
(Food cost is always separate and billed directly to the client.)
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Additional Fees
Base Service Fee: Included in the per-person pricing above
Additional Staff: $200 per staff member (servers, bartenders, kitchen assistants)
Travel Fee: May apply for events outside the Pawleys Island / Grand Strand area
Sales Tax: Applied where required
Gratuity: Appreciated for exceptional service but not automatically added
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Booking & Deposits
Minimum Guests: 2
Deposit: $300 non-refundable hold (valid 7 days) or 50% of service fee — applied to total
Final Payment: Due 48 hours before event
What Chef Bear Cooking is all about!
