About the chef

My appreciation for good food began in childhood. Raised on a farm where we kept chickens and grew a huge vegetable garden, I loved how the pantry looked in late fall, full of freshly canned foods my family had cared for and harvested by hand. There was something so beautiful about those neatly stacked jars of different colors, symbolizing the hard work and satisfaction of raising and making excellent food.

As an adult, my love of food endured through my own cooking, a hobby I enjoyed as a creative outlet and a way to bond and celebrate with family and friends. When my children were born, food and nutrition took on a new significance. Cooking became a labor of love, a way to nurture my family and to commit to our long-term health. I focused on a healthier diet, one that relied on organic and local foods.

Given my avocation as a cook and my previous professional experience, becoming a personal chef made perfect sense. Working in the health care field for many years, I enjoyed making personal connections with people, listening to their concerns, and supporting their progress. As a personal chef, I am fortunate to work one-on-one with clients to become aware of their unique tastes, needs, and goals, and to offer them wholesome, delicious meals that nurture them, body and soul.

I am a member of the Personal Chef's Network and am fully insured, licensed, and certified in the highest level of food safety-ServSafe.

© 2007 Red Pear Chef  •  Rhonda Lai • Personal Chef • Portland, Oregon • (503) 997-5269