Chad McKenzie

Background

About Chad McKenzie

With over 30 years of culinary mastery, I’ve carved a dynamic path as an Executive Chef, consultant, and mentor—blending high-end hospitality with unforgettable experiences. My career spans luxury hotels, bustling restaurants, and cooking for rock star bands on tour across the United States. One of my early career highlights was serving as a Sous Chef for Wolfgang Puck’s company, where I helped open ObaChine—his bold Asian fusion concept in Seattle. That experience sharpened my creative edge and exposed me to the precision and innovation behind a world-renowned culinary brand. From backstage kitchens to Hollywood sets, I’ve served as a prop chef on major film and TV productions, bringing flavor and flair to every scene. I even had the honor of helping cater the after-party for the Oscars—an unforgettable moment that blended culinary artistry with red carpet glamour. I hold a BA in Culinary Arts from the Culinary Arts Academy in California and specialize in menu development and hospitality management. My passion lies in crafting innovative dining experiences that leave lasting impressions—whether in fine dining, entertainment, or senior living communities. Today, I channel my extensive experience into culinary education and chef training, helping elevate standards and inspire the next generation of chefs. My mission is simple: to mentor, create, and push the boundaries of what food can do