Chef Rachel De Moss
Born and raised in southern California and now a Seattle personal chef. Seeing the show ‘Great Chefs of the World’ on television at an early age encouraged me to pursue a culinary career. I graduated from the Art Institute of Los Angeles with a BS in Culinary Management in 2006.
After nearly 2 decades in the kitchen, my experience and dedication have allowed me to develop a diverse set of skills ranging from banquet serving and event management, pastry arts, writing specialty menus, to managing and developing business operations.
I tend to focus on flavorful dishes cooked with simple, fresh & local ingredients and love to cook, honoring my Mexican heritage. Working around dietary restrictions to provide amazing meals suitable for any diet is a passion of mine, particularly vegetarian meals! My favorite thing to cook is also my favorite thing to eat — breakfast! As a chef, one of the best parts of my job is experimenting with new dishes, providing new experiences, and seeing the reaction of satisfied diners.
If you are looking for a personal chef in Seattle to cook for you, it would be my pleasure to serve create amazing food for your family!
Highlights from Chef Rachel's Menus
- Roasted Harissa Chicken with Moroccan Butternut Squash and an Orange Salad
- Halibut Cakes with Coconut, Ginger, and Cilantro-Lime Rice
- Balsamic Glazed Pork Loin with Polenta Cake and Roasted Broccolini
- Prosciutto-Wrapped Chicken with Apricot-Mustard Sauce and Roasted Red Potatoes
- Baked Cod Puttanesca with Wild Rice and Spinach Pilaf
- Mexican Albondigas Soup with Turkey and Pork Meatballs and a Mexican Caesar Salad
- Honey-Bourbon Steak Tips with Fried and Smashed Garlic-Herb Potatoes and Charred Broccoli
- Cranberry-Orange Boneless Chicken Thighs with Spiced Acorn Squash and Wild Rice
- Pork Tenderloin with Sunchoke Puree and Dijon Roasted Carrots
- Beef Kofta with Minted Basmati Rice, Housemde Tzatziki, and Cucumber Tomato Salad with Red Onion, Chickpeas, and Feta
