About the chef
Clauvys Blaise
I trained at the Auguste Escoffier School of Culinary Arts and cooked on the line, in catering kitchens and at university dining stations on Long Island before bringing my table to Georgia.
My dinners began with friends and grew by word of mouth. I write each menu like a story: a theme, a twist, and a reason every plate looks the way it does. The logo says it plainly. A dinner should make you wonder what's under the cloche.
Next I'm working toward a twelve-course tasting menu and pop-up dinners. Book now and you'll be at the table early.
- Training
- Diploma in Culinary Arts, Auguste Escoffier School of Culinary Arts
- Food safety
- ServSafe Food Handler certified
- Cuisines
- All of them. Specialties in Haitian, French, Japanese and Korean fusion
- Techniques
- Sous vide, binchotan grilling, foams and fluid gels, scratch pasta
- Based in
- Dacula, GA, serving metro Atlanta
How it works
From first message to last course
- 1
Reach out
Send your date, guest count and the occasion.
- 2
Plan the menu
We talk tastes, allergies and dietary needs. I write a menu and pairing notes for you.
- 3
I cook on site
I shop, bring my own equipment and cook in your kitchen.
- 4
Dinner is served
Each course is plated and brought to the table, with the story behind the dish.