Owner / Private Chef

Food and cooking has always been a passion of mine since I was a young kid. My Cuban grandmother lived with my family when I was younger. I’ll never forget the scents that engulfed the house when she would cook her signature Cuban dishes. My favorites were picadillo, ropa vieja and of course black beans and rice, which I still make often today. Although, I could never make them as well as she does.

After years of working in an office I wanted to try something different where I could do something everyday that I loved because sitting in a cubicle wasn’t doing it for me. I took a chance by quitting my job and started my first gig as a cook at Slate Bleu in Doylestown, PA. I have worked in some of the best kitchens in Bucks County including The Inn at Barley Sheaf, Heirloom, Vela, and Solstice.

Working such long hours in a restaurant I wanted to create Navarro Private Chef Services to bring some of my favorite dishes into the comfort of peoples’ homes and create a memorable dining experience for special occasions that mean something for the people I serve. I simply love what I do not just because I get more time to spend with my family but I am able to get to know the families of the clients I serve whether it be a private dinner or regular meal preparation. After doing a few dinners for friends and family celebrating important milestones and experimenting new dishes, the idea of Navarro Private Chef Services came to be.

Whether I am cooking for you for a brunch or dinner, or preparing meals to be reheated for you during the week, I hold myself to the highest standard in making sure that your food is cooked and prepared to perfection.

ServSafe Certified Food Handler

Private Chef

Food has always been at the heart of my life. Being of Cuban and Puerto Rican descent, some of my earliest memories are in the kitchen, watching my Mom cook dishes she learned from my grandparents Nereida and Ernesto Gonzales. My journey as a chef lead me to Northampton Community College where I earned an Associate’s degree and a Certificate in Culinary Arts learning the fundamentals of French cuisine and the building blocks of professional cooking. I have worked in a variety of restaurants from fast-casual to upscale dining, from my college dining hall, to Buffalo Wild Wings, to Supervisor at Terrain Cafe. I also learned various cuisines working as sous chef at Mr. Lee’s Noodles at the Easton Public Market, and spending time cooking at Zest and Silver Shell. Growing tired of the restaurant lifestyle, I have shifted my focus to bringing restaurant-quality meals directly into peoples’ homes. Now, as a private chef, I get to combine my technical skills with a more personal approach offering in-home meal preparation, drop-off meal preparation, and intimate in home dining experiences.

Whether I’m making a Cuban dish or crafting something entirely different, nothing makes me happier than creating meals that bring people together. I look forward to cooking for you.

ServSafe Certified Food Handler