Chef Joshua Clarke

I create deeply nourishing, wellness-focused meals for retreats—designed to feel grounding, beautiful, and genuinely satisfying.

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Reanna Dillon

I cook nourishing retreat food that supports healing, connection, and calm.

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I create deeply nourishing meals for wellness, healing, and medicine retreats with an emphasis on warmth, safety, and intentional care. I easily accommodate gluten-free, grain-free, dairy-free, vegan, vegetarian, and pescatarian lifestyles, crafting menus that support the body and feel beautiful and deeply satisfying. Because healing work can be highly activating and emotionally disorienting, I approach food and service as an essential part of the retreat container itself—offering grounding, approachable meals and a calm, patient presence so guests feel cared for, regulated, and at ease. From elevated comfort foods to vibrant international dishes, I design every menu with fresh, high-quality ingredients to support restoration and wellbeing.

Let’s plan your retreat meals

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For me, cooking is a creative outlet—and a beautifully nourished nervous system is a more regulated nervous system.

What you can expect when you dine with me

I cook to nourish and regulate

I treat cooking as both creativity and care. I build meals that help people feel grounded and supported, because I believe a beautifully nourished nervous system is a more regulated nervous system.

I bring training and real-world experience

I learned and refined my craft through Lake Tahoe Community College, fine dining restaurants, and my family—blending technique with warmth, consistency, and the kind of service that makes people feel at ease.

I lead with whole, intentional ingredients

In my kitchen, I focus on whole, real, non-GMO foods. I see flavor as an exciting journey that’s easy to find in nature, and I design every dish with that simple, nourishing philosophy in mind.

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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 170 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 Italian, Mediterranean, Latin American, Seafood/Fish, Local and French. 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.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday and Foodie adventure. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

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.