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I create vibrant, intention-driven dining experiences—plant-based at heart, with elevated seafood and meat menus where flavor always comes first.

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Kami Quiñones

I cook bold, nourishing food that blends technique, culture, and unforgettable flavor.

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I’m the Co-Founder of Plant Culture, a vegan restaurant and brand rooted in Oakland, CA, and I now focus on private dining and products in grocery stores. I’m bilingual and French-speaking, and my cooking centers on plant-based cuisine while also offering an extensive repertoire of seafood and meat menus—always crafted with intention and care.

My culinary journey began in a French-American classroom, and it’s grown through cooking for private clients, athletes, and tastemakers who value vibrant meals and a seamless experience. With a background in agriculture and sustainability, I bring a mindful, ingredient-driven approach to every dish, and I prioritize confidentiality and discretion so every event feels professional and truly private.

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My secret in the kitchen is simple: I treat every dish as if I’m making it for myself—no shortcuts, just intention and love in every bite.

I bring care, creativity, and serious flavor to every table.

I cook with care and creativity

For me, cooking is an expression of care and creativity—it’s how I connect with people, cultures, and ingredients. Every meal is a story, and I build that story through bold flavor, thoughtful technique, and ingredients that truly shine.

I’ve learned by living it

I learned to cook through my experiences traveling, being a nanny for high valued executives, and by taking specific culinary technique classes. Those chapters shaped my versatility and taught me how to deliver consistently, whether I’m cooking plant-based, seafood-forward, or classic comfort dishes.

I never cut corners

My philosophy is simple: I treat every dish as if I’m making it for myself—no shortcuts, just intention and love in every bite. That’s how I keep quality high, flavors balanced, and every course worth remembering.

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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 140.20 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 Chef's special, Japanese, French and Mediterranean. 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 Romantic night. 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.