How planners work with us
Browse the portfolio
Chefs below, by specialty and format. Pick a name, or describe the style you need and we'll match.
Send one event brief
Date, city, guest count, format, per-plate budget, and the chef you're eyeing. Two minutes, one form.
Availability + quote
The desk confirms the chef, the price, and a menu direction — usually within one business day. Farm sourcing attaches to the same booking: named farms, named chef.
Book through the desk
Contact details stay private until the booking is real — on both sides. Then you and your chef plan the details together, and we stay on the thread.
Your sponsors, serviced like ours
Bringing a sponsor to the table? On our premium planning service — We Plan — your sponsors get the same portal our own sponsors get, under the Farm2Chef brand: they upload their logo once, tell us when their gift ships, approve the exact credit wording that prints on the menu, and receive a proof-of-performance recap after the event. You watch every step from your account — no chasing artwork, no spreadsheet of promises. Mention your sponsor in your brief and the desk sets it up with your booking.
The portfolio
Introductions, the way they should be: who cooks, what they're known for, and the formats they take. Full profiles live with the chefs — your brief opens the conversation.
Rodell Cole — Chef Cole
Farm dinners and family-style feasts. Lead chef and curator of the Intimate Friendz dinner series at Indie Harvesters Farm. Large-table, seasonal, generous.
Formats: farm dinners · family-style events · supper clubs
Aubrey McCoy — Chef MAUBS
Chef-concierge dinners, tastings, and corporate tables. Texas Certified Food Manager; cooks from the Cecilia Lane Food Lab at TSU. Also teaches the workforce cohort series.
Formats: private chef dinners · corporate · tastings · classes
Siobhan McCoy — Consultant
Client consultations only: menu and program consulting for households, venues, and institutions — the thinking before the cooking. Siobhan advises through the desk; she is not booked for events or gigs.
Formats: client consultations · menu & program consulting
Kyle Martin
Coffee, as an experience: espresso bars for events, guided tastings, and brewing classes. Leads the Black Coffee Club sessions at The Houston Club.
Formats: coffee bars · tastings · barista classes
Frehdee Gatewood — Chef Frehdee
Chef instructor and demo chef — hands-on classes and live-cooking demos that give an event a working kitchen's energy.
Formats: demos · hands-on classes · group experiences
Chef Shelby
Chef instructor of The Tasting Haus, on the Travel Villa Kitchen team — hands-on cooking classes and group experiences.
Formats: hands-on classes · group experiences · demos
Chef Shai
Chef instructor on the Travel Villa Kitchen team — hands-on classes, team sessions, and community tables across Houston.
Formats: group classes · team experiences · community events
Tarsha Gary — Consultant
Founder of Live Oak Farmers Market and Ecotone Garden. Consults on markets, gardens, and community food programs — the ground a good event grows from. Tarsha consults through the desk.
Formats: market & garden consulting · community food programs
Timothy Kent — Private Chef
Houston-born, Creole heritage, a culinary-anthropology kitchen: Creole & Cajun, West African, Southeast Asian, Caribbean, Mediterranean, and French classical. Private chef for Tulum / Riviera Maya and Houston.
Formats: private chef · destination dining · virtual experiences
Need a cuisine or a format you don't see? Say it in the brief — the co-op bench is wider than this page, and the desk matches from the full roster.
Send an event brief
One form, read by a person. The desk replies at your email with availability and a quote — usually within one business day.
Your brief is in.
Thank you — a confirmation email is on its way, and the desk is on your event. Expect availability and a quote at the email you gave us, usually within one business day. If your date is close, say so in a reply to that confirmation and we'll move faster.
We already have a brief from you.
An intake for that email is already with the desk — no need to submit twice. For a second event or a change, write us at [email protected] and we'll attach it to your file.
One Kitchen. One Ecosystem.
Planners are one door into a bigger house: the same desk coordinates markets, chef demos, and dinners built from scratch — and every booking can carry farm sourcing from the directory.