Available for Private Chef Services

Private chef for one day or extended stays. And locals, days available for private chef in home. Deliveries as well! Contact Chef Edie today!

Based in Santa Barbara, Chef Edie is available to cater events on the California central coast from Ventura to Lompoc. For special events, intimate dinners, private cooking lessons and more, please contact Chef Edie at (805) 455-2131 or chefedierobertson@gmail.com for a consultation.

Private chef services are also available for in-home cooking for families. Chef Edie specializes in special needs catering — gluten-free, vegan, vegetarian, etc. Home meal delivery is available as well!

Example Menus

I will work closely with you to create daily meals that reflect your food preferences, dietary needs and any special requests. I have close relationships with our local farmers and fisherman to ensure the freshest local products available. Below is only a small sampling of my culinary offerings, anything is possible!

Note: * indicates Vegan or Vegan Option


  • Roasted Market Beets and Herb Rubbed Chicken Breast - over local arugula with blood orange & white balsamic vinaigrette topped with shaved aged pecorino romano *

  • Caesar Salad with Chipotle Orange Glazed Tiger Shrimp *

  • Thai Seasoned Beef Tenderloin over Shepherds Mixed Baby Greens - julienne carrots, red bell pepper and pickled red onion in sesame rice wine vinaigrette *

  • Classic Salmon Nicoise Salad - green beans, red onion, red bell peppers, capers, crumbled egg in a Fresh Lemon and Extra Virgin Olive Oil Dressing with French Sea Salt *

  • Curried Quinoa Salad - dried cranberries, pine nuts, red bell pepper, purple onions, cilantro and roasted eggplant in Chef Edie’s Tandoori spice vinaigrette served with micro greens *

  • Tofu Buddha Salad - Asian inspired salad with tofu, mung bean sprouts, carrots, onion in sesame soy vinaigrette topped with toasted cashews *


  • Coconut Butternut Squash Puree *

  • Sambhar (Curried Lentil) *

  • Slow Cooked Chicken Vegetable

  • Moroccan Lentil with fresh mint and preserved lemons *

  • Thai Vegetable with coconut milk, lemongrass, galangal and kaffir lime leaves *

  • Classic Split Pea *

  • Mayan Vegetable (yam and toasted cumin seed) *


  • Mulligatawny Vegetable Stew with Mango Chutney and Yogurt *

  • Chicken Posole Stew topped with cabbage, radishes, onion and cilantro pesto *

  • African Ground Nut Stew with Pineapple Guava Chutney *

  • Bouillabaisse with local Seafood

  • Thai Coconut Vegetable Stew topped with mung beans, carrot, basil and cilantro *

  • Hearty Root Vegetable Soup with Basil Pesto and shaved pecorino *

Main Courses

  • Local Halibut with Meyer Lemon Buerre Blanc

  • Game Hen filled with fruit and nut wild rice pilaf

  • Herb and Garlic rubbed Beef Tenderloin with au jus

  • Rosemary Rack of Lamb with a whole grain mustard glaze

  • Pacific Rim Salmon Cakes with papaya mango salsa


  • Grilled Asparagus with garlic, olive oil and parmesan cheese

  • Seared Swiss Chard with aged balsamic and French sea salt

  • Steamed Farmers Market Vegetables (varies as to season)

  • Asian Vegetable Stir Fry (chicken, beef, tofu….can be added)

  • Fresh Corn and Bell Pepper Succotash

  • Italian Vegetable Ragu

  • Assorted Fire Roasted Vegetables


  • Roasted Fingerling Potatoes with fresh mint, garlic and extra virgin olive oil *

  • Jasmine Rice Pilaf *

  • Grilled Polenta Cakes with Asiago Cheese *

  • Garlicky Mashed Potatoes *

  • Twice Baked Potatoes filled with market vegetables and sharp cheddar cheese *

  • Fresh Baked Artisan Breads *


  • Crispy Tofu Triangles with caramelized onions and horseradish sour cream

  • Vegan Stuffed Pasta Shells - jumbo pasta shells filled with tofu “ricotta” in a hearty tomato sauce

  • Baked Butternut Squash filled with fruit and rice pilaf, topped with fresh berry compote

  • Vegan Eggplant Parmesan

  • Pacific Rim Tofu Wonton Pillows - topped with caramelized pineapple coconut sauce


  • Mediterranean Nut Burger on Artisan Ciabatta Roll *

  • Portobello Mushroom Burger with smoked Gouda *

  • Vegan Tempeh Reuben *

  • Grilled Ahi Burger with Pickled Onions

  • Classic Kobe Beef Burger with Blue Cheese and Grilled Onions


  • Vegetable Lasagna *

  • Chili Relleno Casserole *

  • Eggplant Parmesan *

  • Vegetable Frittata


  • Rustic French Cobbler

  • Chocolate Espresso Torte

  • Pumpkin Praline Cheese Cake

  • Blueberry Cream Cheese Crunch

  • Fresh Fruit Tartlette with Meyer Lemon Curd

I have an advanced degree in pastries so the options are wide open. I can also prepare vegan, dairy free and gluten free desserts.