Chef Cameron Talley is ascending through the culinary-sphere in Houston, Texas.
His trajectory is smooth and steady and he’s aiming at a client base that is quickly emerging in the Lone Star State.
Sure Texans love their beef and won’t be breaking up with it anytime soon or perhaps ever. But in Houston they are falling in love with the lighter and healthier dishes created by Chef Talley.
Chef Talley is a private chef. This Detroit, Michigan transplant has been an epicurean artisan for 22 years. His humble beginnings as a dish washer at a 4-star hotel in Birmingham, Michigan and his fascination with food plating – along with his culinary curiosity – helped him climb to the ranks of Sous Chef in just two short years. Ultimately, he became Executive Chef at that hotel.
Today his Houston based business, Talley’s Private Chef, is changing the way many Houstonians think about food. If you think that using a private chef is out of the realm of reality, au contraire. He’s changing that paradigm too and clients are a-coming.
“My clients range from celebrities to everyday people like engineers and teachers who juggle their careers and family activities and just don’t have time to cook homemade, nutritious meals, said Chef Talley.”
With all of his clients Chef Talley says he begins with a simple intake process. He takes the time to understand their schedule, lifestyle and if they have any food allergies. He considers what his clients like to eat in addition to what foods they should be eating to promote good health. It’s a very comprehensive approach.
“With the sharp mind of a trained and experienced chef, I take all this information and create a tailored menu which includes a balance of protein, vegetables and starches that rivals a five-star restaurant. And I either prepare the food in their kitchen or deliver the food to them,” said Chef Talley adding that he strives to bring the experience of fine dining into the homes of his clients.
It’s probably this level of service that separates him from the rest and has his business ascending. By increasing his knowledge and skills in an advanced culinary degree program in Houston which he completes this year, Chef Talley is building on his career training and raising his own bar.
Chef Talley’s culinary style has influences of the North intermingled with the South. There are also subtle influences of Asia, Italy and the Caribbean in his menu offerings. With the range of offerings in his repertoire, he expertly prepares dishes for clients that have food allergies to those who have special dietary needs and even those who have persnickety palates.
Some of his most requested menu items are his Avocado Stuffed Chicken, Portobello Sandwich, Summer Salmon Salad, Potato and Clam Chowder Soup which Houstonians eat there year round, Red Snapper and a variety of rice pilafs and fresh salads with homemade vinaigrette dressing.
Chef Talley’s star is certainly on the rise and says his services are not limited to Houston. If a client outside of Houston has a special event that requires a Private Chef, he will travel. He says he’s also excited about the opportunities that lie ahead of him with many of the West Coast connections he’s making.
The imminent launch of his new website is sure to propel his business further into the culinary-sphere so keep an eye on his social media sites for more information at:
Chef Talley can be reached email@example.com. But he didn’t want to leave you without a little something to remember him by, so he’s graciously offered his highly requested Summer Salmon Salad recipe which is perfect for this time of year. It features pineapple, fresh melons, avocado, croutons and simple a vinaigrette with fresh herbs.
“You can serve it over spinach, kale or mixed greens. It’s simple, healthy and delicious,” Chef Talley said.
Summer Salmon Salad
6 ounce to 8 ounce salmon filet
1 cup mixed greens
1/3 cup mango, pineapple & cantaloupe (chopped)
1/2 avocado (sliced)
1/3 cup croutons
Season salmon filet with salt and pepper. Sear both sides in a hot skillet for color and finish in the oven for about 3-5 minutes at 350 degrees. Chop fruit into bite-size pieces and slice avocado, which will be held for garnish.
Plating: Toss mixed greens with vinaigrette. Place salmon filet on top of the mixed greens. Arrange fruit on top and garnish with avocado and croutons.
Chef Talley’s Vinaigrette
1/2 cup olive oil
1/2 teaspoon lemon juice
1/2 teaspoon cilantro
1/2 teaspoon parsley
Salt and pepper to taste
Combine all ingredients in a blow and whisk until well incorporated. Drizzle over salad and toss.