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ChefOG

Meet The Chef

Hello, and thank you for taking the time to explore my website. I'm deeply honored to have you here.

Food, you see, is more than mere sustenance. It's a profound gift, a gesture of love, and a bridge that connects us across time and generations. It has the extraordinary power to evoke memories, comfort our souls, and ignite the deepest emotions within us. It's the aroma that transports you back to your grandmother's kitchen, the taste that reminds you of a cherished childhood moment, and the joy of sharing a meal with loved ones that warms your heart like nothing else. It is a deep core memory, that exudes love. It is a love language.

 

In this spirit, allow me to formally introduce myself – I go by Olga, but my clients affectionately call me 'Chef OG.' I'm a private chef with professional apprenticeship training, specializing in crafting unique dining experiences with my own distinct menus.

Every day, as I challenge myself to craft innovative and creative dishes, it's my heart's earnest desire to spread joy through delicious food. Additionally, my partnership with a local farm ensures that my dishes are genuinely 'farm-to-table. My goal is to not only tantalize your palate but also evoke those beautiful emotions that are often tied to our most cherished dining memories. I'm eagerly looking forward to the opportunity to serve you and provide a one-of-a-kind dining experience that will not only satisfy your taste buds but also touch your heart and soul.

Chef's Kiss,

ChefOG

Tel: 407-782-4143  |  Email: mschefog@gmail.com

ABOUT
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Farm to Table

Partnered with a local farm to bring you the best

A Sneak Peak of the

New Menu

Dashi merengue with ponzu jelly, sweet & sour daikon, black garlic emulsion,
pickled mushrooms, and spicy microgreens

Seared Hamachi (or your choice of tuna) with pink peppercorns, yuzu, wasabi
pearls, and Osmanthus flower jam

Grilled Octopus Leg with Romesco, aioli, and burnt Meyer lemon

Handmade Agnolotti pasta shaped into a crown with pecorino Romano cheese
and black pepper sauce, fried sage, and crispy guanciale

SPECIALS
REVIEWS
private chef

We've had a lot going on in our lives and some extenuating family circumstances so when it came time to decide how we would celebrate my, my husband's, and my mother-in-law's August birthdays we weren't sure what to do. Dinner out wasn't an option, and this year was my 40th so we wanted something really special. Cue Chef OG! I had seen a few posts from and about her on various foodie pages so I reached out. She was quick to reply, super communicative, and very accommodating. We booked her for a private, 3-course dinner this past weekend. Everyone was able to pick between two appetizer, entree, and dessert options and the cost was similar to what we would have paid per person for an upscale dinner out but we were able to do it in the comfort and privacy of our home. I didn't get pictures of everything but we had burrata with the most amazing pesto, a beautiful ceviche, miso glazed seabass, sous vide filet mignon, and creme brulee and chocolate cake for dessert. Everything was cooked to perfection and the flavors were amazing. She was able to do all of this in my mother-in-law's fairly small kitchen, and she prepped, plated, served, and even cleaned up from the meal. It was stress-free and absolutely perfect. I highly recommend her!!

Client Review

Sonia C., Oviedo, FL

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One of my valued returning clients is Jocelyn James, a girl boss and influencer. I highly recommend checking out her Instagram profile and giving her a follow.

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At Your Service

Tel: 407-782-4143 |  Email: mschefog@gmail.com

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