Originally from California, I moved to France in 1995 with my French wife. I learned about French food (and the French language) sitting around the dinner table with my wife’s family. I was immediately won over by the French’s attitude toward cooking and eating. I decided to make a professional career of cooking. For ten years, without any formal culinary training, I worked on the inside of the French kitchen scene. In a short time I worked my way up through several historical and prestigious Parisian restaurants: Le Grand Véfour, L’Escargot Montorgueil, Jacques Cagna, Cabaret. In 2004, in search of increased client contact and greater menu creativity, I started my own personal chef service, “Carotte et Caviar”. I discovered early on with my wife’s family that eating in France isn’t just about good food. Each meal is an event, which also includes beverages, table decorations, a warm greeting, a certain amount of time, and a warm exchange between diners that makes each meal special. I started my own company to be able to participate fully in the whole meal package with my clients. I’ve had the great pleasure of being amongst my clients for significant birthdays, weddings, family reunions, etc. I am lucky to have learned much about French food culture, and now it is a privilege for me to share my knowledge and experience with others who value the idea of a fine meal amongst good friends. Looking forward to seeing at the table in the near future!

Carotte Caviar

10 Comments

  1. 3-9-2012

    Hello all,

    Chef EJ here. Let me know if you have any thoughts or menu requests for my 2 weeks at Guest Chef! Looking forward to cooking and sharing good food times with you all in April!

    • 4-15-2012

      Hi Lowell- We’ll try to get a table on Tue, at 6:30 or 7pm for 3 people. Will email the address on the website (can’t find a reservation link).

      Can’t wait! Bringing a visitor from Brent’s company in Tennessee.

      Thanks- Laurie

  2. 3-20-2012

    Could you tell me when you will be opening up the reservations as my husband and I would like to make a reservation for April 26th @ 6:00 for 2. Thank you.

    • 3-22-2012

      Hi Barbara – Our reservation system will take reservations in April. There is a button towards the bottom of the home page. Or if you prefer the old fashion approach you can call the restaurant at 510-658-7378. If you call during business hours (after 5:30) you can talk to a real person or you can just leave a message on the voice mail and we will call you back. Thanks so much for your interest.

      Scott

  3. 4-13-2012

    When will you be posting a sample menu?

    • 4-13-2012

      We should have EJ’s first menu up tomorrow or Sat at the latest. Thanks so much for your interest.

    • 4-15-2012

      Hi Ruth,

      The menu for the first 3 evenings is now up. I’ll be changing every few days so I’ll post a new menu for the weekend soon. Look forward to seeing you there. Thanks for your interest.

      • 4-15-2012

        Looks good. Thanks!

  4. 4-25-2012

    Looking forward to my third dinner from EJ Keller tomorrow night. Bringing the kids this time. Already pondering what I should have.

  5. 4-25-2012

    This menu was an adventure–a treat for all the senses. The uncommon blend of ingredients was like putting two and two together and coming up with six. Thank you for a captivating culinary experience. Do you really have to go back to France?

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