Our Promise
We’re more than just chefs, servers, and event planners—we’re dedicated to bringing people together through food and thoughtfully designed events. Our diverse team draws from Italian roots and global flavors, creating dishes that go beyond exceptional meals to foster connection and community. Each menu is crafted with the freshest ingredients and personalized to reflect the occasion and our clients' unique tastes. We prioritize inclusivity, catering to all dietary needs so that every guest feels welcome. For us, it’s about more than just food. Whether for intimate dinners or grand celebrations, we aim to create experiences that build lasting bonds.
Marcelo Reyes
Founder & Head Chef
Meet Chef Marcelo, owner & founder of The Chef Book… Growing up between Chile & Italy, his journey began at just 15 when he stepped into a culinary school in Milan. There, he worked under the guidance of Michelin-starred chefs at Da Vittorio, setting the stage for a career that would take him across continents.
In London, Marcelo found his culinary voice—mentored by Chef Jean-Luc Mongodin and later immersed in the world of diverse flavors at The Arts Club, where he and his team crafted menus that resonated globally. Those years were more than work; they were a turning point, where he found the heart of his craft.
Now in Los Angeles, Marcelo continues to push boundaries, blending his South American & Italian roots with California’s vibrant food scene. Marcelo’s vision extends beyond his own story—it’s about unlocking the potential of the chefs he’s worked alongside for years. After years of witnessing the talents of his colleagues be overlooked in kitchens, following the orders of someone else’s menu rather than their own passions, Marcelo imagined something different.
He dreamed up The Chef Book, a place where chefs could showcase their true skills and clients could experience tailored, unforgettable meals. Whether it’s an intimate in-home dinner, weekly meal prep, or large-scale events, Marcelo’s goal with The Chef Book is to fuse the vast, unique talents of top-tier chefs into an experience that’s as diverse as the clients they serve. For Marcelo, this isn’t just business—it’s about giving chefs a platform to express their creativity and honor their roots while delivering the dining experiences people didn’t realize they could have.
Tim Klumper
Professional Chef & Food Stylist
Meet Chef Tim, a seasoned culinary artist whose journey began in Orange County, California. With over a decade of experience both in professional kitchens and at home, Tim's culinary story started with formal training in Cypress, California. From the very beginning, his passion has always been about more than just cooking—it’s about forging meaningful connections, nourishing those he serves, and letting his creativity shine through each dish.
Tim’s early career was shaped at Mead’s Green Door in Orange, California, where he refined his expertise in vegetarian and vegan cuisine, gaining deep insight into dietary restrictions. This foundation set the stage for his next chapter at Cucina Enoteca in Newport Beach, where he not only mastered the art of Italian cooking but rose to the rank of Junior Sous Chef, honing his leadership and culinary skills along the way.
A move to Los Angeles marked a new chapter, where Tim took on the role of Kitchen Manager at Wolfgang Puck’s WP24 at the Ritz-Carlton, L.A. Live. Immersed in the vibrant food scene, Tim expanded his repertoire to include Japanese, Chinese, and Korean cuisines, with a deepened appreciation for authenticity after living in Little Tokyo and even journeying to Japan for a culinary adventure.
Tim’s journey continued as part of the opening team at the Edition Hotel’s Ardor by Neal Fraser, where his focus on making seasonal vegetables the star of the show set him apart. His innovative approach to simple, fresh ingredients showcased his ability to elevate everyday dining experiences into something unforgettable.
Now, as an Executive Private Chef in Beverly Hills, Tim curates personalized meals for families, special events, and intimate gatherings, offering a culinary experience that goes beyond the plate. He thrives on creating memorable, tailored dining experiences that bring people together, blending his expertise with a personal touch that leaves a lasting impression.
Christopher Grosso
Operations Manager & Bar Director
Meet Chris, operations manager and bar director for The Chef Book… Chris is a New York City native who has been working in the service industry since the age of twelve. After graduating from NYU with a degree in psychology Chris began working at the legendary late night hot spot, Union Square Café. He graduated to more fine dining establishments a short while later where he began to learn his tradecraft behind the bar. Moving out of NYC for several years to spend time in Portland Oregon and Miami Beach Florida, Chris took a break from the hospitality industry to pursue other career opportunities.
Chris returned to NYC in 2010 once again. Like coming home to New York, he slid back behind a bar where he felt most comfortable. He enjoyed employment at several NYC ‘it’ spots, like reopening the notorious Lolita bar in the Lower East Side where he quickly became the head bartender. Chris graduated from each bar successively in levels of service and his craft until eventually, in 2015, he decided to move to Los Angeles. Chris opened Viale De Romani where he became head bartender once again, in the La Peer Hotel, a Kimpton property and there he met Marcelo Reyes. They have been friends since and always spoke about working on a project together.
Chris went on to work in several other establishments in the Los Angeles area until in 2021 he was given the opportunity to create his own bar program at the newly remodeled and rechristened Wine House Kitchen. That year EaterLA listed his bar program as the best place to get a cocktail in a new restaurant in LA.
Sadly the Wine House Kitchen shuttered its doors in early 2024 at which point Chef Marcelo and Chris decided it was finally time to work together on a project all their own. Chris came on board to The Chef Book as operations manager where he also runs the bar program when called upon.
No matter what role Chris is filling on any given day he strives to bring his experience oriented sensibilities, curated from so many years behind the bar, to whatever endeavor he is pursuing.