Hi there! Chef Hannah here. It’s been a while since my last blog post and a lot has changed so I figured I’d hop on here to touch in. First off, happy 2026 (whatever that means to you)! I know these are turbulent times so permission to feel whatever you’re feeling as we shift from 2025 to 2026.

It’s been a restful few months for this private chef. I’ve purposefully taken some time off to rest and nourish (and cook myself the same amazing food I so often make for clients). The end of last year found me TIRED. I was so exhausted that there were times where I thought I might step away from cheffing; however, the spaciousness of the past few months has given me an opportunity to feel into what comes next and I now know Adventure through Food is here to stay.

That being said, I’m definitely shifting how I chef for 2026. Less back to back events, less retreats (four in a year is too many!)… but more private dining experiences for aligned clients, more cooking classes, and more bespoke weddings! I’ve found that I absolutely love cheffing elopements and weddings. There’s something about being able to support people’s special day that really feeds my soul (#privatechef jokes). I’m also high-key obsessed with cooking classes right now. It’s so fun to be in the kitchen as a teacher and fun fact: my first career was teaching kiddos from eight to eighteen! I’ve realized that I am a better chef when I’m not packing my schedule and I’d be willing to bet my food tastes different too 🙂

A few highlights of last year: cheffing micro-weddings for the COOLEST clients in Telluride and Ouray, driving the world’s sketchiest road to the most amazing venue (shoutout to Gold Mountain Ranch, total dreams), and getting to hire the most amazing assistants to support. I’m already receiving requests for 2026 weddings, and I can’t wait to see what comes next. Until next time!