PRIVATE CHEF — ZACK SENAC

your kitchen,
every week.

I shop, cook, and leave your kitchen ready for the week. Market produce, whole fish, quality meats, deep stocks, baked sourdough.

Private households, professional athletes, and public figures across Los Angeles. Discretion is standard.

Chef Zack Senac in his whites
Zack lifting braised short rib from the pot
Fresh whole fish displayed at a Mediterranean market
Fish market
Seasonal tomatoes and produce displayed at a Mediterranean market
Tomato season
A tomato and fish dish prepared for a private-chef client
Tomato · fish

A week at the table

01
Season and region based Santa Monica Farmers Market, trusted fishmongers, and crop-rotating California farms guide the menu. The market decides what is best that week.
02
Cook for the people eating Your household sets the terms: nutrient-directed meal plans, allergies, celiac and autoimmune needs, seed-oil preferences, and training schedules.
03
From scratch Homemade stocks, sourdough bread, whole fish, and meat butchery.

Weekly Service

The same chef returns each week. I source, prep, cook, portion, and clean. Dinner can be ready that night; the rest of the week is covered.

Cadence Weekly — same day, consistent
Duration 3–6 hours per session

How I Cook

My cooking is broadly Mediterranean, with flavorful influence from Asia and Africa—more olive-oil Europe than butter Europe. It leans coastal because that is what is freshest where I live: local fish, market vegetables, bright herbs, citrus, and fire.

Recents from this summer

Radicchio, figs, and crisp bread
Soft egg, roasted sweet potato, seeds, and sourdough
Cucumber, herbs, and feta
Roasted tomatoes and fresh cheese on sourdough
Beets, beans, and fresh cheese
Grilled beef, rice, and peppers
Roast chicken and market vegetables
Thinly sliced radishes
Crisp rice and soft eggs
Blackberries, herbs, and grilled cheese
Endive, sardines, and green sauce
Orange tomato and fresh cheese salad
Bread salad with prosciutto and parmesan
Dressed green salad and radishes
Soft eggs, chives, and parmesan
Crisp fish, tomatoes, and sauce

Private Chef Inquiry

tell me what you need.

Send your location, household size, and weekly rhythm. I'll reply directly.

Or reach out directly — zsenacbusiness@gmail.com