The Chef: David Crane

David Crane actually went to college to fulfill his childhood dream of playing professional baseball. Although his course of study was Criminal Justice, he was most passionate for the sport he adored. After numerous attempts at "catching on" with either a major league club or independent team, reality set in that baseball was not an option anymore.

Shortly after graduating from college David took a job working in a law firm as a paralegal/law clerk, in pursuit of later acquiring a law degree. It wasn't long before he realized this field of work was not for him. Living alone at the time, David started cooking for himself and soon became consumed with everything involved with food. He began to feel the same passion so familiar from his baseball days. It was shortly thereafter that his professional cooking career began.

Crane graduated from the highly acclaimed Culinary Institute of America in 2000 and then went on to work in some great kitchens including those of Roy Yamaguchi and Richard Sandoval. After priceless years of experience working as a professional chef, David now combines his well-polished cooking skills with his innate baseball mentality and applies it towards the personal chef industry.

The Assistant: Andrea

Andrea graduated from the Culinary Institute of America in 2000. She has worked in various restaurants in Virginia, Key West, Hawaii and Colorado. Being the daughter of Foreign Service Consulate Andrea has had many experiences with a wide variety of food around the world. She has lived in places such as Kuwait, Cuba, Africa and Mexico. She grew up eating home cooked Columbian meals made by her mother and does so now in her own home. When she is not cooking she spends her time making art, another passion of hers. Her interest to cook came form wanting to incorporate her love of art with cooking. She now has the best of both worlds being able to cook for others and have time to create art.