About Us
Private Chef's Table is a full-service boutique private chef based kitchen in Mill Valley, CA. We offer private celebration dinner parties, interactive group culinary extravaganzas, and weekly drop off family meals.
We are passionate about food and believe that it is a powerful and healing tool for bringing people together. We source our ingredients from local farms, ranches and food purveyors. We design our menus to delight palates, nourish bodies, and fuel imaginations.
Our team of experienced and formally trained chefs are dedicated to creating unforgettable restaurant level dining experiences for our clients. We collaborate with you to create a menu that reflects your cravings and preferences and incorporates mother nature’s seasonal treasures.
Whether you are looking for a special occasion dinner party, a fun night “out” with friends, or a convenient way to feed your family each week, Private Chef's Table is the perfect solution. Contact us today to learn more about our services and to schedule your next meal. Private Chef's Table is here for you.
"Food is our common ground, a universal experience." - James Beard
Deborah Robinson
Executive Private Chef / Owner
Chef Deborah is a San Francisco Bay Area culinary creative who loves warm chatter over clanking dishes, perusing farmers markets and local food emporiums and has a knack for gathering people around food.
She is passionate about transforming ingredients of the season into guest pleasing dishes, studying food trends both locally and when traveling and designing physical social space to promote the spirit of conviviality, connection and diner interaction with dishes.
Using organic, sustainable, local, all natural foods is the hallmark of Chef Deborah’s kitchen. She believes in the nutritional value of food and that it is our body’s fuel and gives us good health. Our menus reflect this philosophy. She also understands that sometimes comfort food is just what the soul needs and has many client favorite elevated recipes in this genre.
She earned her culinary degree studying foundational French cooking techniques and world cuisines in Napa Valley’s wine country, has worked in award wining, fine dining restaurants in San Francisco and has catered 100s of parties from Silicon Valley to Napa Valley and everywhere in between.
Her culinary career in recent years has focused on the role as private chef in family households as well as producing dinner parties, dance parties and smorgasboard extravaganzas for returning new and returning clients.
Her passion for feeding communities and love of outrageous large scale art has taken her to Burning Man for 10 years, where she is a chef volunteer leader for the Founder’s camp serving 3000+ meals over 10 days in the middle of the dry, hot desert out of a food trailer. She served as head chef for Oracle Team USA during America’s Cup competition on San Francisco Bay and has cooked for two U.S. Presidents.
Chef Deborah is an Alumna of the Culinary Institute of America, Greystone Napa Valley.