VEGAN Private Chef Services

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

100% VEGAN Menus &
Traditional Macrobiotic Protocols for Self Healing

Organic – 100% PlantBased – Seasonal Foods – From Scratch



Chef Patrick Grosset

Patrick offers 100% plant-based,VEGAN private chef services ranging from daily family style cooking for optimal health to the healthiest gourmet fare on the planet. Specializing in gluten-free dishes.

He works with individuals and families who are facing health conditions and those who are interested in taking their good health to a new level. Educating and enlightening those who want to learn more about the amazing power of plant-based foods.

Specializing in detox & cleanse programs, strengthening digestion, reducing high blood pressure/cholesterol levels, boosting the immune system and more – with an all vegan, organic, seasonal menu that focuses on more alkaline food balancing

Patrick Grosset is a professionally trained French Chef with an extensive background in Macrobiotics, a Certified Natural Health Professional and has empowered himself with the knowledge of raw and super foods to compliment his practice and clients needs. He also specializes in gluten free menus.

For more info:


Dazzle your family and friends with the best of both worlds – delicious & nutritious!

Organic, 100% plant-based, vegan, macrobiotic balance (seasonal foods, alkaline, probiotics, etc.) = Macro/Vegan

We specialize in gluten free menus.

Personalized Packages – Give us a call or email and let us know what you are looking for.

For more info:

1 review for VEGAN Private Chef Services

  1. Rated 5 out of 5


    by Chuck Lowery, Deputy Mayor of Oceanside, California

    “As an elected official, I’m invited to many fundraising events and the most unpredictable part of the whole evening is the meal. I always request in advance a “vegan” dinner. It fits right in with the gluten-free, vegetarian, wheat-free, you name it, meals. The chefs simply plan one meal that fits all categories and it’s usually very good… if they remember to make it.

    The VEI Gala/Fundraiser completely removed that problem by publishing their menu weeks ahead. Take a look at the offering here on the menu link.

    I counted four trained chefs in the kitchen and noticed eight others helping with check-in, prep, serving and cleanup. The shopping had been done in advance so when they started working at 7:00AM for the evening dinner, they were ready. Every menu item featured it’s French name, reflecting the skill set of the Euro-trained Executive Chef. As the appetizers rolled out of the kitchen, I brought up the menu on my phone to review. Needless to say, the meal was exquisite. Two appetizers, a bisque, four courses including green rolls, cauliflower au gratin, marinated tempeh, and glazed millet loaf. Two desserts, which I squirreled away for the next day.

    One friend stated… clearly… “This is the best food I’ve ever eaten!” I agreed with her.

    Several guests anticipate similar, though less extravagant, meals at the upcoming Summer Retreat 2017, Camp Sylvester at Pinecrest Lake. I will be among them.

    Meanwhile, my personal cooking has been more inspired since the gala. I learned to use the same ingredients as always (fresh, organic, local, farm-to-market) in a somewhat revitalized way. More fun choosing, cutting, cooking veggies. More variety of whole grains (millet, brown-red-black rice, oats.) More patience eating my meal. Talk about a win-win.

    I look forward to the next VEI Gala/Fundraiser but can’t imagine how the menu can get any better. Kudos to all involved for making this event such a success.”

Add a review