Joy Jenkins, a Private Chef in Los Angeles since 2012, and a professional in the food industry for over 20 years.

Receiving her Bachelors in Science in Dietetics and Food Administration at CSULB (2009), while also working in a fast paced restaurant as a server and manager throughout college. This firmly solidified her place as an industry professional; combining intense study of body systems while also learning first hand what clients truly enjoy in a dining experience, grounded her deep appreciation for great meals shared around any table.

Onto the French Culinary Institute in NYC in late ‘09 for studies in regional Italian cuisine which in turn took her to Parma, Italy - where she and her classmates began their immersion into Italian gastronomy, language, viticulture and lifestyle. ALMA La Scoula Cucina Italiana a transcendent experience, biking along the Po River Valley to class to learn how to make the perfect risotto, carbonara, or bronzino. Tasting Amarone, Brunello di Montochino and Vin Santo; sharing and dissecting dishes they learned; a walk in the gardens modeled after Versailles. Weekend traveling to near by destinations to taste and indulge in the regions peak ingredients.

Her stagista at Locada Ca Matilde, a Michelin stared Relais Chateaux in the rolling hills outside of Reggio- Emilia was an ‘into the frying pan’ experience of understanding a Michelin kitchen, the dance of service and living as an Italian. Many months cooking, gardening, living, baking and being on the line 6 days a week were hard fought, worth the effort. After her nine months in Italy - it was time to return to the culinary capital of the US, New York City.

Back in Manhattan she began working at the renowned Il Buco, helmed by the phenomenal Chef Ignacio Mattos. The effortlessly defined flavors, clean presentation with only the best produce, grains and proteins that could be sourced was alchemy. After years learning from the greatest in the country in New York, it was time to get back to the West Coast.

Now in Los Angeles she works closely with clients to create wonderful meal experiences through every season.

For 13 years she has created menus for every dietary need; Vegan, Paleo, Macrobiotic to name a few. Tailoring any need and sourcing any product. To working with young kids and teens, while also pleasing the most discerning of guests - Joy showcases not only her positive vibe, but her love for maximizing flavor while keeping the inherent goodness of all the ingredients California has too offer. From family style service to a five course plated feast, whatever to ask it will always be beautiful and delicious.