Having traveled extensively throughout the Americas, Europe and Asia, in addition to having worked in restaurants since he was 12, Kirk is adept at cooking a wide variety of foods. Whether it be classic comfort food, regional dishes or more exotic ethnic cuisine, he has probably either made it or eaten it before. Kirk is a purist when it comes to creating food from scratch, expect everything from pasta to pizzas, stocks & sauces, to be made fresh daily from the finest ingredients. With an archive of several hundred recipes tested and fine-tuned over eight years as an executive chef, coupled with a library of over 500 cookbooks, journals and publications, you can feel confident giving him a specific list of dishes to prepare, simply letting him create a menu for you, or a little of both. Either way the results will be delicious.

New clients are asked to complete a quick yet thorough questionnaire that provides a gauge of your general food preferences as well as budget and any dietary issues, allergies etc.

Sample Small Plates Menu (pdf)
Sample Cooking Class Menu (pdf)
Sample Dinner Menu (pdf)
Sample Tasting Menu (pdf)

We can accommodate every type of dietary need or request:
-low fat/low sodium
-spa cuisine
-food allergies
-Atkins
-vegetarian/vegan
-macrobiotic
-Asian
-French
-Mediterranean
-Italian
-Middle Eastern
-Fusion
-Kosher


Kirk's Traveling Kitchen subscribes to a philosophy of seasonality and sustainability in cooking and is proud to have a relationship with more than a dozen local farmers, ranchers and food artisans. When you buy food with thought and cook it with care, delicious things can happen.

For a food questionnaire, rates, or to learn more about our services, contact us via email at kirk@travelingkitchen.com or phone at 636-448-8721.

© Kirk's Traveling Kitchen