jennyloves

Jennifer
Love Huynh

Personalized meals, private dinners, and small gatherings — cooked in your home, built on classical training and a family kitchen.

Get in touchRead my story
Jenny in an apron holding a plated dish she cooked

My story

It started at my family’s table.

Growing up, some of my favorite memories were made in the kitchen. I watched my dad and my family cook together, where meals were never just about the food — they were about bringing people together, sharing stories, and creating lasting memories. Those moments sparked my love for cooking and shaped the way I approach every dining experience.

Today, my passion is creating personalized meals that allow people to slow down, connect, and celebrate life's special moments. Whether it's an intimate dinner, a family gathering, or a milestone celebration, I believe every meal should feel thoughtful, welcoming, and unforgettable.

I focus on using quality ingredients, refined techniques, and careful attention to detail to create restaurant-quality experiences in the comfort of your home. For me, cooking isn't just a profession — it's a way to bring people together and create memories that last long after the last bite.

“The best conversations happen over a great meal.”

  • Cooking is more than preparing food — it's creating memories.
  • Every meal should feel personal and thoughtfully crafted.
  • Hospitality is just as important as the food itself.

What I do

Restaurant-quality cooking, in the comfort of your home.

A table laid with place settings and platters for a dinner party at golden hour
01

Private Dining

Intimate dinners and dinner parties, led from concept to table — menu design, ingredient sourcing, and final presentation.

A week of prepped meals portioned into glass containers
02

Weekly Meal Prep

Custom weekly meal plans for private clients, with each menu adapted to individual dietary needs and preferences.

A full grazing table of charcuterie, cheeses, fruit and crackers
03

Events & Catering

Small private events and celebrations, cooked and plated in your home rather than delivered from somewhere else.

From my kitchen

Weekly meal plans, grazing tables, and dinners for clients.

Fresh spring rolls fanned around four dipping sauces on a painted platterPrepped meals: sliced steak, greens, chickpeas, watermelon and grainsBánh mì on a painted platter with pickled vegetables, herbs and chiliesPrepped meals: roast chicken, meatballs, rice, roasted vegetablesCrisp egg rolls plated with a dipping sauce on a set tablePrepped meals: salmon, green beans, grain salads and a braiseA Vietnamese spread: rice noodles, broth, herbs, tofu and picklesPrepped meals: baked pasta, shredded chicken, salads and grainsTrays of individual crudité and antipasto cups for an eventPrepped meals: stuffed vegetables, grain salad, mozzarella and greensA tray of berry skewers prepared for cateringPrepped meals: roast chicken, greens, focaccia and cut fruit

Where I learned

Bangkok, Bali, Kyoto, Osaka.

Formal training at Le Cordon Bleu Bangkok, cooking classes across Bali and Thailand, and a lot of time eating my way through the region — deepening the Vietnamese roots I grew up with.

Jenny in chef whites at Le Cordon Bleu Dusit, Bangkok
Jenny with matcha soft serve at Nishiki Market, KyotoJenny holding two prawns over a seafood boil at a night marketJenny eating kushikatsu on a street in OsakaJenny with a plate of satay skewers at a hawker stallJenny with a grilled skewer in Dotonbori, OsakaJenny with a pickled cucumber on a stick in an Osaka arcade

Experience & training

How I got here.

Private Chef

September 2024 – December 2025

Self-Employed · San Diego, CA

  • Designed and prepared custom weekly meal plans for multiple private clients, adapting each menu to individual dietary needs and preferences
  • Led catering from concept to table for small private events and dinner parties — menu design, ingredient sourcing, and final presentation

Server

January 2024 – April 2024

Ema, Lettuce Entertain You Restaurants · Chicago, IL

  • Delivered attentive, knowledgeable service in a high-volume, upscale Mediterranean restaurant, guiding guests through a seasonal mezze-style menu
  • Collaborated closely with kitchen and bar teams to uphold service standards for one of Chicago's leading hospitality groups during peak hours

VP Fundraising

January 2019 – December 2021

Delta Sigma Pi Professional Business Fraternity · Champaign, IL

  • Raised $7,000 for the Cystic Fibrosis Foundation by preparing and cooking a variety of handmade eggrolls
  • Managed a kitchen of five peers to ensure smooth delivery and customer satisfaction

Bartender

August 2019 – May 2022

KAMS · Champaign, IL

  • Crafted and served a diverse range of beverages in a fast-paced, high-volume room
  • Handled orders, payments, and bar inventory simultaneously during peak service

Contact

Let’s put something on the table.

Private dinners, weekly meal prep, or a gathering you’re planning — tell me what you have in mind.

jenniferlovehuynh@gmail.com

Chicago, Illinois