Kenneth West IIIPrivate Chef

New to HELM

The Table

Gallery

Coverage

Where Kenneth West III Serves

Charleston, SC · 25 mi

The Menu

Services & Pricing

$115 / guest+ 20% platform fee · Grocery minimum $30 / guestPassed bites and stationed appetizers — polished, plentiful, and timed so the food never lags the party. · 10–50 guestsReserve Kenneth West III →

$145 / guest+ 20% platform fee · Grocery minimum $35 / guestGenerous shared platters served to the table — relaxed, abundant, and tailored to your group. · 4–20 guestsReserve Kenneth West III →

$200 / guest+ 20% platform fee · Grocery minimum $50 / guestA multi-course plated dinner cooked in your home — menu, shopping, service, and a spotless kitchen all handled. · 2–12 guestsReserve Kenneth West III →

$250 / guest+ 20% platform fee · Grocery minimum $50 / guestYour chef for the full day, cooking three meals in your home. Times and menus are planned with you as the menu is set. · 2–6 guestsReserve Kenneth West III →

20 guests maximum · Books up to 6 months in advance

Work History

Oct 2025 - Oct 2026

Executive Chef · Marbled & Fin · Charleston, SC

Led all culinary and operational functions for a high-volume steakhouse, managing a 40-person team while maintaining 19% labor cost and 33.6% food cost.

Jun 2022 - Dec 2025

Executive Chef, Strategic Process Integration R&D · Wonder Inc · Parsippany, NJ

Led a culinary R&D team commercializing recipes to market, handling tastings, nutritional edits, shelf-life testing, and ingredient sourcing within cost targets.

July 2018 - April 2022

Executive Chef · Pharmacie Bar & Kitchen · Montclair, NJ

Responsible for all menu and recipe development, BOH scheduling and hiring, plus cocktail development and the wine program.

December 2017 - June 2018

Chef de Cuisine · Orama · Edgewater, NJ

Assisted in menu development, food costing, whole-animal butchery, and preservation techniques including fermenting, curing, and pickling with local purveyors.

August 2012 - August 2014; May 2017 - November 2017

Chef de Cuisine · Pig and Prince · Montclair, NJ

Assisted in menu development, food costing, and whole-animal butchery, working three James Beard House Dinners and making all cured meats.

November 2014 - May 2017

Executive Chef · Desis Restaurant · North Caldwell, NJ

Responsible for all menu and recipe development, BOH training and payroll, food cost and inventory, working closely with local farms and purveyors.

Education

2010Culinary, The ICC (ALMA Italian Program)

Dec 2009 - May 2010Stage, The Bauer Hotel (Stage)

Skills

SteakhouseItalianButcheryCharcuterieCuring & FermentationPasta MakingFarm-to-TableRecipe R&DFrenchanimal basedfine diningQSRR&Doperations management

Accolades

Worked three James Beard House Dinners

Every HELM Vendor Meets High Standards

We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.

Private dining with

Reserve Kenneth West III

from $115 / guest

+ 20% platform fee and groceries

2–50 guests · Books up to 6 months ahead

No charge today. Your card is charged the 30% deposit only if Kenneth West III accepts.

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