Every event is unique. Our chefs work closely with you to tailor a menu that reflects your vision and exceeds expectations.
When you or your guests live with food allergies, “good food” is not enough. You need a chef who understands the difference between preference and risk, who respects cross-contamination, and who can build a menu that feels exciting and safe at the same time.
I’m Chef Rob, owner of Culinary Collective ATL. With 45 years of experience in New York, Los Angeles, New Orleans and 6 years serving Atlanta, I specialize in allergy-friendly private chef experiences for families, entrepreneurs, and retreat hosts who refuse to compromise on safety or flavor.
I work with clients throughout Atlanta and its northern suburbs, including Alpharetta, Milton, Sandy Springs, Johns Creek, Cumming, Suwanee, Buford, Blue Ridge, and Lake Lanier.
Whether you are planning:
– An intimate birthday dinner at home
– A family celebration where one or more guests have serious food allergies
– A weekend at a lake house or mountain rental
– A wellness or corporate retreat with multiple dietary needs
I design fully customized, allergy-conscious menus that match your tastes, your occasion, and your safety requirements.
Common allergies and dietary needs I work with:
– Gluten-free and celiac-safe
– Dairy-free and lactose-free
– Nut-free and peanut-free
– Soy-free
– Shellfish-free
– Combinations of the above
Every menu is written from scratch for your event. There are no preset packages, no generic “allergy menu,” and no hand-off to a random chef. You work directly with me from first conversation to final plate.
Food allergies are not an afterthought in my process—they are the starting point. Here is how I approach safety at every step.
Before I write a single menu idea, we talk through:
– Each guest’s allergies, sensitivities, and dietary preferences
– Any history of severe reactions or cross-contamination concerns
– Your comfort level with specific ingredients, brands, or preparation methods
I confirm all allergy information in writing and build your menu around what is safe and enjoyable for everyone at the table. Menus are typically finalized at least 10 days before your event, with room for adjustments up to 5 days prior if something changes.
For allergy-sensitive events, I prioritize:
– Stores with strong labeling and product transparency: Whole Foods, Sprouts, Fresh Market, and select farmers markets
– Brands with clear allergen statements and minimal risk of cross-contact
– Simple, high-quality ingredients so you can recognize what you are eating
For celiac-safe or highly sensitive guests, I avoid bulk bins and high-risk products and select packaged items with clear “gluten-free” or allergen-free labeling when needed.
Most of my events take place in client homes, vacation rentals, or AirBnBs. I bring my own equipment and follow strict controls to reduce cross-contamination risk, including:
– Separate cutting boards, knives, and utensils for allergen-free items
– Careful separation of raw and ready-to-eat foods
– Health department–approved coolers with ice packs to keep cold foods at or below 41°F and hot foods at or above 135°F during transport
– Careful cleaning and sanitizing of work surfaces before and during prep
If your home kitchen has shared appliances (ovens, grills, etc.), I plan the menu and workflow to minimize risk, and I will be honest with you about what is and is not realistic for your specific allergy situation.
Unlike larger catering companies that may assign whichever chef is available, I personally:
– Plan your menu
– Shop for your ingredients
– Cook every dish on-site
– Oversee plating and service
This one-chef model gives you consistency and accountability. You always know who is handling your food and how it is being prepared.
Enjoy Tailored Culinary Brilliance
Culinary Collective Atl – Private Chefs a celebration of flavors, cultures, and the shared joy of good food.
