MEET CHEF MARKUS FORD
Private Chef Markus Ford is known for his uncanny ability to appeal to the senses through the fusion of taste and style with his edible creations. As a chef, Markus recalls his first paycheck from catering was at age 16. When it comes to event planning, even some of his grammar school buddies will tell you he organized his eight-grade luncheon when the teacher canceled it. He went straight from high school to culinary school and has not stopped.
Markus studied at Le Cordon Bleu, where he began to first turn his love of fine food into an art form as a professional chef. In the past years, Chef Markus has traveled to over 20 countries and 40 landmark cities. In each new place, if he is not working, he makes time to meet local chefs, watch, learn and explore the most recent techniques and culinary trends. Chef Markus believes in opulence and that carries from his events, his table and his own personal style. This theme allows him to transcend culinary boundaries and exceeds his client’s expectations. As a private chef, your privacy is secure. Client names are never divulged even though Chef has worked for local and foreign businesspeople, political figures, celebrities, royalties and other members of the UHNW crowd.
no detail is too small…
“Cooking is physically demanding,” says Ford. “I have been a line cook, a prep cook, an executive chef and everything in between. Now I am fully focused on pleasing my private clientele. Preparing meals and overseeing events for billionaires is a different lifestyle, one with no set hours, but I love the ever-changing challenges of working in the private sector.”
IN THE MEDIA
From TV appearances to private jets whisking him off to elite remote areas, Chef Markus keeps himself busy. His food has been tasted by Nigella Lawson, Anthony Bourdain and Ludo Lefebvre. He has cooked alongside such greats as Cat Cora & Chris Consentino. Chef Markus has shared the spotlight with cooking greats such as Paula Deen, Todd English and Duff Goldman. He has been featured in many boutique magazines including Paradise Valley Lifestyle.
this could be on your table….
Every dish we prepare is uniquely created for each event. Here’s a glimpse of the decadence that could be in your future.
YES! THIS IS LOBSTER FLAN
This is just one example of the out of the box creativity. Featured here is a lobster flan with caviar and imported foie gras mousse as a first course to stimulate your palette.
SOME OF OUR FAVORITE DISHES
Chef Markus always plans each detail so every guest gets the 5-start treatment from the first sip to the last bite.