A Culinary Experience Where Scrumptious Meets Health & Wellness.
Allows Us To Make Your Life Easier While Giving You The Luxury of Time.
You Deserve It.
Meet Chef Linwood Kennedy
Chef Linwood Kennedy born and raised in Atlanta Georgia where he has the pleasure of being owner of an Atlanta based catering company, Eliza Catering, since 2002. After Completing Culinary School at Le Cordon Bleu. In 2014 Chef Linwood Kennedy moved up the later quickly as Sous Chef for Executive Chef Jernard Wells (2 time Winner on Cutthroat Kitchen) in the mist of all is skills he still have the passion to compete in his first competition as the 2014 Culinary Fight Club Bougie Burger Battle in Atlanta, Georgia. Later in November 2014 he competed in the 2014 World Food Championship Pasta Challenge placing in the top Ten. Also, participation in the Beer Bourbon BBQ Festival Atlanta and New York. In 2017, Chef has the pleasure working with Celebrity Chef Elliott Farmer (winner of Cutthroat Kitchen Season 8) He was Feature in the Country Living Fair Magazine in Stone Mountain, Georgia and Nashville, TN. 2017 Florida Restaurant & Lodging Show. Click Here To Know More
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As a personal, I give my client options to choose a pre-prepared meal in a private setting at the client home on a weekly or monthly basis. I plan meals according to clients specifications, preferences, and dietary needs, shop for meal ingredients, and package meals accordingly.
A private chef is employed on a full-time basis for one client in their private residence – be it a home, hotel, yacht or etc. They are tasked with preparing all fresh meals and snacks for daily consumption by members of the household and in addition, to cook for private functions.
As a Traveling Chef/Manager, you will assist in managing teams of food service professionals and be responsible for the overall service of several accounts within as well as special functions.
The type of catering service is often responsible for all aspects of the event planning. This most often includes (but is not limited to): menu design and preparation, cuisine creation and presentation, plate and dinnerware rentals, and arranging appropriate pre-event, event, and clean-up crew staffing.