My passion for cooking began at a young age.

I was always in the kitchen with Grandma, watching the magic happen. Growing up in small town southern Illinois, I was fortunate to have a large outdoor garden. This provided amazing vegetables, which we would later pressure-cook and can. I started work in the kitchen at the age of sixteen working mom and pop line work for a small town business. Later, I was given a job for a large scale catering company.

This is when the desire to become a true chef ignited.

In my pursuit to learn as much as I could, I accepted a position at a local Italian fine dining restaurant. This is when I began to develop as a chef mentally. Designing four coursed dinners with wine and bourbon pairings, crafting specials, all while learning what it takes to maintain a successful kitchen. This all helped to develop and stretch culinary muscles for the future Chef Casey.

After two years, I made the decision to move to Head Chef at the second largest sorority house on the University of Illinois campus. Feeding 120 girls six days a week, breakfast and dinner would be one of the many highlights of my career.

After making the journey to Southern California, I began working in fine dining in Palm Springs and special event dinners in Joshua Tree. While continuing to develop my private chef company, I also stay busy with private event catering and local pop-ups. In my 17+ years in the industry, I love continuing to grow and develop as the chef I always knew I could be.

The local flavors, sights, and culture of the desert inspire me daily. I love sharing that with my clients, and creating customized, one-of-a-kind dining experiences.