Chef Haley Krubert
I’m a private chef focused on seasonal, ingredient-driven cooking and thoughtful hospitality.
Culinary training
I trained at École Ducasse in Paris, the world’s #1 ranked culinary school, where I was selected for the Expert Diploma program of just twelve students. I furthered my training at Ballymaloe Cookery School in Ireland, known for its ingredient-driven, farm-to-table approach. I’ve worked in kitchens across California and Hawaii, including Mama's Fish House and Andaz Maui at Wailea Resort. My approach blends classical technique with hands-on experience.
Trained in
Background
SHAPED BY PLACE
I moved around the country growing up, from Illinois to North Carolina, Georgia, California, Hawaii, and Tennessee. That exposure shaped the way I think about food, not as one specific cuisine, but as a collection of ingredients, techniques, and flavors tied to place. My cooking reflects that. It isn’t rooted in a single tradition, but an amalgamation of influences, grounded in coastal cooking, California’s ingredient-driven approach, the simplicity of Italian food, and the brightness of the Mediterranean, and the bold flavors of Asia and India.
FROM THE DESK TO THE DINNER TABLE
I began my career at McKinsey, working in healthcare private equity. It was structured, fast-paced, and formative in how I think and operate. During that time, I studied the gut microbiome at Stanford within the Department of Bioengineering, where I saw firsthand the impact what we eat has on our broader health. Over time, I felt pulled toward something more creative and tangible. Cooking became that shift, a way to work with my hands, create something real, and bring people together.
LIFE OUTSIDE THE KITCHEN
My connection to food doesn’t stop in the kitchen. Most of my hobbies are rooted in following ingredients back to their source, whether that’s spearfishing in the ocean, where I am a Hawaii State Record holder, competing in cow horse shows, or tending to my garden where I grow vegetables and flowers year-round.
Locations
San diego
Where I’m based.
Seasonal, coastal cooking rooted in Southern California, with a focus on La Jolla, Del Mar, and Rancho Santa Fe.
Available for intimate dinners, gatherings, and everyday luxury at home.
Nashville
Where I’m from.
I return often and waive all travel fees, bringing a California-meets-Country approach to intimate dinners, gatherings, and special events throughout Nashville and surrounding areas including Franklin, Brentwood, College Grove, and Leiper’s Fork.
Worldwide
Available wherever you are.
From destination events to in-home cooking that travels with you, I bring a seasonal approach to any setting.