roguefoodjunkie
Elevated Dining.
Unrestrained Imagination.
Rogue Food Junkie delivers a modern private dining experience defined by creativity, precision, and unfiltered flavor. Every dish tells a story — one that’s crafted, plated, and served with daring artistry.
Private
An entirely personalized gastronomic journey served in your home, your event space, or wherever your guests gather.
Consultancy
From corporate launches to milestone celebrations — elevate the table, elevate the night.
Exclusive Events
Insight, strategy, and creative direction to transform restaurants, menus, and culinary brands.
Meet the chef
Hi, I’m the chef behind Rogue Food Junkie — a chef who refuses to cook by the book.
With years of high-end kitchens, creative laboratories, and deep curiosity, I launched Rogue Food Junkie to bring the unexpected into fine dining. Based in Atlanta, GA, I travel across Georgia and beyond, delivering one-of-a-kind dining experiences that blur the line between food and art.
Each dish is personal, imaginative, and rooted in technique. Every menu is custom-built for you — no templates, no “best-sellers,” just culinary stories born from your preferences and the season.
How it works
1. Inquire
Share your vision — guest count, location, preferences, date.
2. Proposal
I’ll send you a preliminary menu concept and options.
3. Refine
We’ll tweak every detail: ingredient choices, courses, presentation.
4. deliver & serve
Chef and team arrive, set the mood, cook, serve, and leave you and your guests immersed in a flawless dining experience.
Menu's
5 Course
Arugula, pickled Asian pear & cipollini onions, shaved Manchego, whole grain Dijon mustard vinaigrette
Goat Cheese / confit garlic & Italian parsley ravioli, sundried tomato & basil pestos, parmesan crisp, Kalamata oil
Bay Scallops & Gnocchi "ragout", Saffron cream, crispy fennel, Thai Chili, Harissa
Lamb & Pork Belly roulade, roasted eggplant compote, roasted baby rosemary carrot, basil-port wine syrup, duck fat roasted fingerling potato
Candied carrot, raisin, coconut & Pineapple Creme Brulee, Carrot Madalaine
5 Course
Roasted Golden beets, Pipe Dream goat cheese crumbles, beet leaf salad, herb champagne vinaigrette
Sunchoke soup, bay scallops, confit garlic oil, italian parsley oil
Roast herb/preserved Lemon Poussin, Couscous salad, ginger-orange colored carrots, preserved lemon/herb "chimichurri"
Pieces of beef, Waygu fat mashed - scallop potato, spinach haritcot vert blend, garlic confit Bourdelaise with horseradish
Burgundy red wine poached pear strudel, Burgundy red wine syrup, spiced cream, pistachio brittle