Chef Joshua Clarke

I bring Eastern European roots to the table, upgraded by West Coast living and a wellness-first approach—so you can enjoy bold, nostalgic flavors with dairy-free, gluten-free, or keto-friendly options when needed.

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Viola Zara

I cook soulful Eastern European comfort food with a fresh, health-conscious California twist.

Chef John

I was born in Russia and grew up in Hungary, shaped by forest summers near Moscow and my grandmothers’ home cooking—mushrooms foraged for lunch, hearty porridges, and the deep flavors of simple, traditional meals.

Later, yoga, Daoist arts, and continuous nutrition education made me even more intentional about what I eat and share. After moving to California, I reimagined the dishes I grew up with using fresher year-round ingredients and a science-backed understanding of gut–brain nutrition. I’ve also spent the last 10 years specializing in handmade craft chocolate and cacao—working with bean-to-bar makers and building a palate through production and tastings—which is a big part of why I’m now in Hawaii.

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Chef John
My cooking is a love language—I believe I share my energy through my hands, and I stay fully present in the process.

What you can expect when you eat my food

I cook with presence and intention

My cooking is a love language. I stay present from prep to plating, because I believe my energy travels through my hands and becomes part of the experience on your table.

I’m rooted in tradition and shaped by travel

I learned to cook at home—my grandmothers were my first and biggest influences. As I traveled, I picked up new tastes everywhere, and I’ve learned that the key to greatness is doing it with joy.

I focus on simple, high-quality ingredients

My secret in the kitchen is being a picky shopper. I believe in simple but high-quality ingredients—and in keeping my thoughts and emotions clean too—because it all ends up on the plate to digest.

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 205.50 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, Mediterranean, Local, Italian and Latin American. 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.

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.