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Creative Chef dedicated to making every meal a celebration to remember. Let’s create a lasting culinary memory together.

Book Lance
Lance Campbell

Chef Lance: My Culinary Journey

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I have over 30 years of experience working in some of the finest dining establishments across the Monterey Peninsula, San Francisco, Carmel, New Orleans, and Louisville. I’ve served as a cuisine chef, sous chef, and chef de partie, collaborating with many of the area’s top executive chefs. I also co-owned a brunch restaurant in San Francisco’s Lower Nob Hill. My passion for food has taken me around the world, and now I bring my love for fresh, healthy cooking to private clients, events, and celebrations across Pebble Beach, Carmel, San Francisco, and Pacific Grove.

My experience includes working at Bernardus Spa & Lodge and the Stone Pine Estate Château, as well as private events alongside renowned chefs like Dominique Crenn. Each project has shaped my culinary approach — refined, creative, and focused on excellence.

Book Your Experience

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Fresh ingredients, herbs, and proteins are the soul of every dish. I master every technique and listen to my clients’ tastes — because food without wine is a corpse.

My Culinary Philosophy

Culinary Passion

Cooking is my livelihood and my greatest joy. Being creative and making people smile through food is what drives me — from comforting classics to refined fine dining.

Experience and Learning

My culinary journey includes time at Bernardus Spa & Lodge and Stone Pine Estate Château, as well as collaborations with renowned chefs such as Dominique Crenn. Each experience refined my craft and deepened my respect for culinary artistry.

My Secret Ingredient

I rely on fresh ingredients, balanced flavors, and precise techniques — guided by instinct, tradition, and a love for excellence in every plate.

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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 159.40 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 Seafood/Fish, Mediterranean, Japanese and Chef's special. 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, Family reunion, Bachelor/Bachelorette, Friends gathering, Romantic night, Corporate 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.