Chef Joshua Clarke

I bring bold Southern flavor, global influence, and live-fire finesse to private dinners and events—crafted with care, locality, and community in mind.

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Matthew Coburn

I craft live-fire, Southern-rooted menus with global influence—made to bring people together.

Chef John

With over 18 years in professional kitchens, I bring bold Southern flavor and global influence to every meal I create. I began my culinary career in Tallahassee, Florida, training in classic French technique and earning my first Sous Chef title.

I’ve honed my craft across the Southeast, leading teams under James Beard Award–winning chefs and developing a deep passion for whole-animal butchery, local farms, Gulf seafood, and live-fire cooking. Today, through Coburn’s Cookin’, I bring fire, finesse, and flavor directly to your home or event—serving Metro Atlanta and Athens, Georgia, and traveling nationwide.

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Chef John
Cooking, to me, is to nurture the body and soul by breaking bread with friends and family.

What you can expect when you dine with me

I cook to nourish and connect

To me, cooking is about nurturing the body and soul by breaking bread with friends and family—so I design every experience to feel generous, welcoming, and memorable.

I’m trained in award-winning kitchens

I trained under multiple James Beard Award winning chef's all over the southeastern United States, and I bring that discipline and leadership to every kitchen I step into—whether it’s an intimate dinner or a large celebration.

I believe preparation is the secret ingredient

My secret in the kitchen is to always be prepared and ready ahead of schedule, so service feels effortless and you can relax and enjoy the moment.

Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 175 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Japanese, Seafood/Fish, Local and Chef's special. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.