Hello, I am Cammie, Owner and Personal Chef at Round the Table LLC. Back in 2010, Round the Table was created because I saw the need in the community to help families by providing healthy meals and to alleviate the nightly dinner dilemma for families in the Denver/Boulder area.
I graduated from the Culinary Business Academy, the Institute for Integrative Nutrition as a Health Coach and completed a certificate program at the Boulder School of Natural Cookery. The School of Natural Cookery focused on gluten-free, dairy free, vegan cooking, which helped me gain a broadened understanding of substitutions that can be made while cooking for families with sensitivities. Though not practicing, IIN taught me how food can be your medicine or your poison and what works for one family or one body will not work for everyone. I continue to work with clients as they navigate a new allergy diagnosis, general inflammation, heart disease and dietary overhauls. I continue to work with Nutritionists, Dieticians and Doctors to help their clients achieve success with food.
Over the years, Round the Table has grown into offering on-site catering services for brunches, dinners, weddings, anniversaries, birthdays and more. We also have expanded our Personal Chef Services by adding weekly fresh service, breakfast, lunch and dinner options, while still providing monthly, stock your freezer services which were the foundation of my business.
I have 2 boys, ages 9 and 12 who keep me busy when I'm not in the kitchen. I enjoy hiking, mountain biking, climbing, camping and spending time in the wonderful outdoors.
I am Patrick, a native born in Colorado Springs, CO. Grew up down south just outside of Atlanta, GA. Attended culinary school at the Art Institute of Atlanta. Over 10 years professionally cooking in restaurants. Worked as a dishwasher, line cook, kitchen manager, executive sous chef, as well as executive chef. These experiences led me from a Hotel kitchen in Downtown Atlanta, to a kitchen at the base of Beaver Creek; a Vail Mountain Resort!
After Jumping ranks up to Executive Sous chef of a fine dining restaurant for two years, I found myself in a unique position of being offered a private chef position for a popular country singer and his Family in Nashville, TN. So I packed up and headed back down south. Cooking 3 meals a day, plus snacks, and occasional dinner parties hosted by the family. It was a Great experience cooking and meeting countless musicians as well as doing some travel with family cooking on vacations. Enjoyed that role for 15 months and once the contract was up I knew I desired to be back Home in Colorado.
After the uncertainty that COVID brought to the world; it did the same to the restaurant community! I’ve been so happy to join forces with Cammie and Round The Table to continue my passion, that same passion from the first time I started cooking, the first time I put on my first chef coat, and to why I continue to cook today is simple. I want to leave the individuals that I cook for with smiles on their bellies!