Chef Rachel DeMoss
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 Tacoma or a Gig Harbor personal chef to cook for you, it would be my pleasure to serve create amazing food for your family or for your special event!
Highlights from 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
More about Rachel
How long have you been a chef?
20+ years!
What is your earliest memory of preparing food/cooking?
Making brownies with my mom. I loved being in the kitchen with her.
Of all the meals you have enjoyed, what is the most memorable and why?
There used to be a restaurant in Los Angeles called Ortolan that was amazing. It was my first time trying a tasting menu. Every course was simple, elegant, and better than the previous, and the service was outstanding. During the final course, the chef came out and spoke with us. I was early into my culinary career, and it shaped who I am today.
Is there a food that you dislike that may surprise us?
I feel like I’m not alone in saying the texture of certain foods can be off putting. Although I do enjoy their flavors, I don’t not enjoy eating fresh papaya, cantaloupe, honeydew, and persimmons.
Who is your favorite famous chef and why?
I have a lot of chefs who I admire but I wouldn’t say I have a favorite one. Chef José Andrés is one of those chefs I admire because of his commitment to feeding those in need during global crisis.
What would you consider to be your strongest skill/gift culinarily?
My taste buds! 😂 I trust my palate over anything.
Seeing as how we are experts in dietary restrictions, do you have a favorite ingredient substitution or recipe that you recommend?
Chickpea flour is great a thickener for dairy free, gluten free dishes! I love using it in vegan and vegetarian gravies, soups, and stews.
If you weren’t a Chef, what alternate career path would you have chosen?
I would love to be a park ranger and work for the forestry department. 🙂❤️
Favorite Quote:
"It is happiness to wonder, it is happiness to dream."
