Private Chef Rachel Sexton


Hometown: Lafayette, Indiana

Cooking professionally: 10 years

Cooking as a Hobby: 13 years

Schooling: Great Lakes Culinary Institute/ Culinary Arts Certification

Previous Restaurants: Jewell’s Catering- IL/ Park At Piedemont- GA

Client list includes: E.S Kluft/ Implant Direct/ Tiffany’s/ ESPN/ Technovation Solutions/ And many more!

Cuisine Strength: Classic Southern Comfort/ Italian Cuisine/ Latin Inspired Cuisine

Style of Cuisine: Contemporary American

Favorite Dish: Heirloom Tomato Pasta– It’s the perfect light and fresh dish for those hot summer days!

Favorite Libation: I’m a fan of a classic Gin & Tonic (preferably made with Highwire Hat Trick Gin)


Final Notes: I believe in everything being as fresh and seasonal as possible. I want to work with you to create your dream menu! My husband is a traveling doctor, and we are currently based in Georgia. I am willing to travel to you!

Executive Chef/Owner
Kyle Sweany

Chef Kyle was inspired to open a catering business after moving to Las Vegas, and being disappointed with the options available. He believes in delivering quality no matter the budget. He focuses on fresh ingredients, quality cooking, innovating,and following food trends.

Executive Pastry Chef
Kat Crawford

Our pastry chef believes that if something can be made in-house, it should be. With a repertoire including but not limited to artisan breads, french desserts, breakfast pastries, cookies, cakes, and seasonal desserts, we’ve got all of your dessert needs covered!


Our event coordinator’s focus is on making sure your event goes off smoothly. That means speaking with you directly to decide on menus and desired services, making estimates and invoices, and overseeing events on the day-of to make sure everything is set-up satisfactorily.