Chef Joshua Clarke

I create memorable, detail-driven dining experiences—from Michelin-level plates to rustic, fire-kissed family-style events.

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Diego Garcia Martínez

I bring world-class technique to warm, unforgettable meals.

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I’m a professional chef who started cooking at a very young age in New York City—one of the most competitive food scenes in the world. I trained with great chefs and worked in renowned kitchens including Cosme, The Odeon, and Cipriani.

Although I was raised in Mexico, my cooking draws from French, Italian, Baltic, Swiss, South American, and Mexican cuisines. I tailor each experience to the moment—whether you want refined, Michelin-inspired courses or a rustic, fire-kissed gathering that feels like home.

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For me, cooking is about bringing people together—my best memories are tied to food made from the heart.

What you get when you dine with me

I cook to connect people

For me, cooking is about bringing people together. I focus on flavor, timing, and hospitality so every course feels like a shared moment—because the best memories are often built around food done right and made from the heart.

I bring NYC training and high-end experience

I learned to cook in NYC at The Odeon, a classic French bistro, and I’ve carried that discipline and precision into every kitchen I’ve worked in. That foundation lets me move confidently between elevated dining and more relaxed, family-style events without compromising quality.

I keep it simple, ingredient-forward, and honest

My secret is simplicity and showcasing nature’s ingredients. I rely on what the earth grows best, using thoughtful technique to highlight it—because we often forget that the best flavors start with great products.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 177 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Local, Seafood/Fish, Latin American, Chef's special, French and Italian. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering, Romantic night, Corporate and Foodie adventure. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.