Today we’d like to introduce you to Chef Kymmogul.
Hi Chef Kymmogul, please kick things off for us with an introduction to yourself and your story.
I am a Tennesse native with Louisiana roots. I began my journey of finding my purpose when I joined the Navy after high school. During my time in the service, I had the opportunity to explore the world and dive deeper into my creativity. Shortly after, I began my Navy career, I realized that my true passion lies within what was at that time, just a hobby.
Being in the kitchen has always been a stress reliever and a positive outlet for me. My military family was super encouraging during my experimental phase, and the positive feedback I received when sharing my food with them inspired me to take on the culinary world. My last day in the military was also my first day of culinary school. This was truly a moment of one door closing and another one opening, the beginning of my culinary legacy.
After graduating from culinary school, I landed my first gig as a cook in a Michelin star restaurant in San Francisco. This experience elevated my culinary eye and was the foundation of my inspiration to become a luxury private chef. A year later, I decided to bring the private chef experience back to my hometown and create a lane for professional young chefs in my area.
Since doing so, my dishes have been a part of so many memorable events and have truly made a huge impact on my city.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I have definitely faced many struggles along my journey to becoming a private chef. One of the first and biggest struggles I faced was being homeless after leaving the military and during my entire time in culinary school. California is known for its high cost of living, and my culinary school was located in one of the most expensive cities in the state.
I was much less prepared to transition out of the military than I anticipated and fell on very hard times. Although all signs lead to me moving back home to be more stable, I was determined to complete culinary school at all costs. I woke up in my compact Toyota every day and got ready for school at a local gym, ate my meals while at school, and made sure I got my homework done before the sun went down and it was time to find a safe place to park for the night.
I kept my situation a secret from my family and classmates because I didn’t want to be judged or pitied. Living in my car for 6 months challenged and strengthened me in ways even the military couldn’t. Once I graduated and completed my externship, I finally felt accomplished enough to move on to a more stable lifestyle.
Thanks – so what else should our readers know about Chef Kymmogul LLC?
I am a proud owner of a private chef and catering business. I offer very exclusive and luxurious culinary experiences. Private chefs are a luxury and hard to find in the area, which is one of my motivations to bring my business to Tennessee, there was a strong demand.
My event catering displays are one of a kind, glamorous, and all-inclusive. I don’t just “bring food” I create memorable experiences my clients will never forget. During the pandemic, private dining became a huge convenience for people who missed the restaurant experience but wanted to dine safely. I brought the fine-dining restaurant vibe to over 100 homes, and my business took off like fireworks.
I am mostly known for my extravagant brunches and elegant plating and decor. I also provide a weekly meal prep service for clients interested in a consistent alternative to cooking for themselves and their families every night. I am most proud of being a “one-woman show”.
I handle my marketing, cooking, events, social media, and even do my own photoshoots all by myself. My professional french culinary training mixed with my southern roots makes my brand very diverse and unique.
Alright, so to wrap up, is there anything else you’d like to share with us?
I was voted “Clarksville’s Best Seafood” and “Clarksville’s best meat and 3 dishes” in the taste of Clarksville competition in summer 2021.
I worked as a chef for the largest Google data center in the country. I created and launched my own line of salad dressings and dipping sauces in the summer of 2020. I graduated from the same culinary school as master chef Bobby Flay.
I had dinner with iron chef Murray Moto.
Contact Info:
- Email: chefkymmogul@kymmogulskitchen.com
- Website: www.kymmogulskitchen.com
- Instagram: @chefkymmogul
- Facebook: www.facebook.com/chefkymmogul
