Meet Chef Caitlin Boyer

  Chef Caitlin has been working as a personal chef since 2010. She started her business in the Chicago land area and moved to Colorado in 2017 to pursue new and exciting ventures and to expand her business. 

Chef Caitlin has always been passionate about cooking, she started attending noncredit cooking courses at Elgin Community College when she was 14 years old, followed by a year of Culinary School in 2008, boldly, she had to make the tough decision to drop out because her values and ethics towards animal rights continued to grow. She didn’t let that stop her and instead found new avenues to learn about her craft; she found mentor, Chef Cleetus Friedman of Chicago and he took her under his wing, working large catering events and farm dinners all over the city and at his then, sustainable deli, City Provisions in Ravenswood. At this time, Chef Caitlin started becoming fascinated with organic farming and learning how and where her foods come from, she traveled to Mendocino, CA for an internship at The Stanford Inn By the Sea where she honed in on her cooking skills as well as biointensive farming. She worked in kitchens all over the Chicago land area, started her personal chef business in 2010 and got certified in plant-based nutrition through Dr. T. Colin Campbell’s program with eCornell. In 2014 she was offered a position at the renowned 5 star vegetable restaurant in Philadelphia, Vedge, where she cooked and studied for some time before returning home to continue growing her personal chef business. 

Chef Caitlin started her journey to veganism at the age of 12 and never looked back. She Specializes in 100% plant based and allergy friendly cuisine.