Chef Athena Petterson

I was born and raised in Gig Harbor, Washington. My earliest food memories are of my dad grilling fish on the back porch. I would try anything from salmon to dog fish to clams and so much more! I would say I have a passion for diversifying my palate.

In 2017 I went to Oregon State University to study nutrition and food service systems. Afterward, I attended Linn Benton Community College full-time to pursue a Culinary Arts degree with training in classic French cuisine.

I graduated Culinary school in the spring of 2020 and moved back up to the Seattle area. During that time, I specialized in vegan and gluten-free baking at Viva Tacoma. There I did line cooking as well.

I was inspired by being in a strict vegan environment to go vegetarian myself. However, I am very comfortable with cooking animal proteins for my clients. I strive to be creative and flexible with customers and hopefully show them something delicious that might also be new to them.

Chef Athena
Chef Athena Hoisin Chicken Meatballs

Highlights from Chef Athena's Menus

  • Honey Glazed Chicken Legs & Roasted Sweet Potatoes 
  • Baked Lemon and Garlic Halibut, Garlic and Herb Rice Pilaf and Spinach and Blistered Tomato Salad
  • Hoisin Chicken Meatballs with Rice and  Buttered Snap Peas
  • Grilled Salmon with a Strawberry and Pecan Salad with Goat Cheese and a Balsamic Vinaigrette
  • Pan Seared Swordfish with Spicy Black Bean and Corn Salad 
  • Lemon and Honey Glazed Chicken Breast with a Green Apple and Walnut Salad with Dried Cranberry and Braised Rainbow Carrots 
  • Eggplant Parmesan with Homemade Tomato Sauce Topped with Fresh Basil and Grated Parm
  • Teriyaki Chicken with a Sautéed Veggie Medley of Pineapple, Red Onion, and Bell Pepper with a Side of Asian Style Coleslaw 
"Chef Athena did an excellent job in preparing a meal for our office. She is very professional and personable and the food was so good. I highly recommend this company."
Honest to Goodness Personal Chef Seattle
C.K., Redmond

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