About Mile High Private Chefs
Two working chefs, fifty years between them, cooking across Colorado. Not an agency, not a booking platform — when you hire us, one of us is the person standing in your kitchen.
We met in Denver kitchens and came up the same way: long hours in fine dining rooms, then food trucks, then cooking for people in their own homes. That last one turned out to be the part we both liked best. A dinner party where you actually meet the people eating your food beats a two-hundred-cover service every night of the week.
Chef Preston Yoke
I’m Preston Yoke, a private chef based in Denver with 25 years of experience across fine dining, food trucks, and private cheffing. I got my start as an apprentice at the Broadmoor Hotel, where I earned my associate degree in culinary arts and spent three years learning how a serious kitchen runs. From there I cooked fine dining in Denver for over a decade — Cholon, Fruition, Old Major — then bought a food truck and ran Mile High Cajun for ten years, cooking for families up in the mountains through the off season. That range, from white-tablecloth dining rooms to a service window to somebody’s home kitchen, means I bring the same care to a dinner for six that I do to a party of a hundred.
My food is seasonal and local, with a southwest and southern accent. I love cooking wild game — elk, buffalo, lamb, wagyu — and the dish people keep asking for is pan-seared salmon with green chili sweet pea puree, bacon succotash I make myself, and chimichurri. But every menu is built around you: your tastes, your occasion, your kitchen. Whether that’s a dinner for two, a mountain house full of family, a wedding, or a drop-off catering order, I’ll design something that feels personal, not pulled off a template. I’m a Certified Executive Chef with the American Culinary Federation, ServSafe certified and fully insured — you’re handing someone your kitchen, and you should know who you’re handing it to.
When I’m not cooking, I’m usually outside — skiing, golfing, or out hiking and foraging. That last one has a way of ending up on the menu. Half the reason I cook the way I do is that I spend so much time paying attention to what’s growing in Colorado at any given moment.
Chef Joe Pavlushik
I’m Joe Pavlushik, a private chef based in Denver with 25 years of experience across fine dining, food trucks, and private cheffing. I started cooking for myself and my family at a very early age, which led me into restaurant kitchens before I attended The Culinary Institute of America, where I earned my bachelor’s degree in Culinary Management. That range — from high-end dining rooms to street food to one-on-one private events — means I can bring the same care and precision to an intimate dinner for two as I can to a 100-person wedding.
My food is simple, fresh, and a modern take on comfort food. Every menu is built around you — your tastes, your occasion, and your kitchen. Whether that’s a meal for two, an office party, a wedding, or any other catering need, I’ll design something that feels personal, not off a template.
When I’m not cooking, you’ll find me traveling, trying new restaurants, playing disc golf, or wandering a farmer’s market — always looking for the next idea to bring back to the kitchen.
How we work
Menus are written for your event, not chosen from a list. We ask about the occasion, the headcount, the kitchen you have, whether you want it plated or set out as a buffet, and whether anyone at the table has something they can’t eat. Then we shop, cook, serve and clean up.
We cook across the Front Range most nights of the week and drive into the mountains for family weeks, ski trips and weddings. Travel is priced into the quote up front — never added afterwards.
Both of us are ServSafe certified. Preston is a Certified Executive Chef with the American Culinary Federation. The business is fully insured. Bookings start at $500 plus groceries.
Tell us about your date
Send the date, the headcount and the occasion. We’ll come back with a menu and a real number.