Riley Milligan

With a robust culinary background and a passion for excellence, I am well-equipped to serve as a private chef. My extensive experience spans diverse roles, including Line, Prep, and Banquet Cook, where I excelled in preparing food for large events, maintaining high standards in fast-paced environments, and creating innovative menu specials. I specialize in interactive cooking, such as live sushi hand rolls and meat carving, and have mastered various cooking techniques, including grilling, sautéing, and baking.

My time as a Line Cook and Shift Manager honed my skills in managing kitchen operations, from daily food prep and cooking to overseeing staff and ensuring top-notch customer service. Additionally, my education from the Culinary Institute of Virginia provided me with a solid foundation in both culinary techniques and kitchen management, encompassing knife skills, mise en place, kitchen safety and sanitation, food costing, culinary mathematics, butchery fundamentals, and baking and pastry production methods. My ServSafe Food Handlers Certification underscores my commitment to food safety.

As a neurodivergent chef with ADHD and Autism, I bring a unique perspective and innovative techniques to the kitchen. I am open to sharing my personal methods and insights, which enhance my ability to deliver personalized, high-quality culinary experiences. My availability on Tuesday-Wednesday and Friday-Sunday ensures flexibility to meet your needs. My dedication to professionalism, meticulous attention to detail, and ability to create memorable dining experiences make me an ideal candidate for a private chef position, where I can bring a high level of expertise and personalized service to meet your culinary needs.

Lastly, I wear noise canceling earbuds typically for accessibility purposes and are shown in my profile picture.