Chef Rudy
Private chef — Miami, Augusta, Las Vegas, Turks & Caicos

You deserve
to be catered too.

Seventeen countries, a Chopped kitchen, and a decade of cooking for people whose week has no room for a bad dinner.

Check a date See how it works
Food Network Chopped alum 17 countries cooked Plated service to [max headcount] Fully insured and certified Menus built the week of, not the month before
Food Network Chopped alum 17 countries cooked Plated service to [max headcount] Fully insured and certified Menus built the week of, not the month before
Four ways to work together

Different rooms.
Same standard.

Every engagement starts the same way — a call about the room, the guests and the week. The menu comes after that, never before.

01 Destination events
Yacht charters, villa takeovers, milestone weekends. I travel with the kit, source on arrival, and cook for the length of the stay.
Fig, cucumber and olive toast plated for a villa table
02 Corporate hospitality
Client dinners, activations, tournament weeks. Capacity, staffing plan, insurance and a proposal your finance team can file — sent within two business days.
Whole fried snapper served family style
03 Athlete performance
Weekly programmes built around a season — macros agreed with your staff, delivered or cooked in-house, adjusted through the calendar.
Seared tuna, sliced and plated
04 Masterclass
Hands-on, in your kitchen or a private one. Four to twelve guests, three techniques, and everyone eats what they made.
Sauce poured over a seared scallop
The dish is the easy part. Reading the room is the job.

I've cooked for a table of four on a boat with two burners and for three hundred on a tournament lawn. What carries between them isn't a signature dish — it's knowing when the room wants to be impressed and when it wants to be fed.

Chef Rudy Poindexter
Chef Rudy
Plated dish, overhead
Seafood boil laid out for service
Whole fried snapper
Seared tuna plated
Where I cook

Four home markets.
Travel on request.

Outside these, I quote travel and sourcing separately and it's rarely the obstacle people expect.

Miami
Home base. Villas, boats, Design District residences. Same-week availability most months.
Augusta
Tournament week runs on rented houses and tight kitchens. Booked from [month] the year before.
Las Vegas
Conference dinners and suite service, built around a schedule that will change twice.
Turks & Caicos
Charters and villa stays. Provisioning planned before arrival — the island rewards planning.
Chef Rudy Poindexter working with a knife
Chef Rudy Poindexter

Seventeen countries, one standard.

Trained in restaurant kitchens, made his name in private ones. Competed on Food Network's Chopped in season [number], and has spent the years since cooking in places without a walk-in, a second oven, or a margin for error.

17
Countries cooked in
[00]
Max plated headcount
[00]
Events a year
[Real testimonial — corporate planner, to be collected]
[Name, title, company]
Booking

Tell me about the week.

Dates, city, headcount and the reason for the room. Corporate enquiries get a full proposal — menu, staffing, pricing, insurance — inside two business days.

Chef Rudy Poindexter
Rudy reads every enquiry himself.
[email address]
[phone number]
Deposit terms: [to be confirmed]