Christopher Zembrzuski
Chef Chris Zembrzuski (Chef Z) a Kansas City Native, has been in kitchen environments since he was legally able to work. He found food to be his passion and applied to The Art Institute of Phoenix; certified by the American Culinary Federation.
While in school, Chef Z worked in fine dining kitchens such as the Hilton at Tapatio Cliffs and Squaw Peak, Il Posto Italian Kitchen, The White Chocolate Grill and Chelsea’s Kitchen.
Wanting to continue his knowledge, Chef Z moved to Sedona, Arizona to learn more about Mexican influenced styles. He landed chef jobs with Open Range and L’Auberge Resort and Spa.
Always looking for new experiences and challenges he moved to Foodie Central, San Francisco, CA and worked as Chef De Cuisine for Christopher’s Fine Catering, cooking personally for film and photo shoots in the city and around the Bay Area. He was able to work with and build client relations with Facebook, Williams Sonoma, Apple, Starbucks, Hewlett Packard, United Airlines and Ford Motor Company among many others.
Eventually, Chef Z found his way back to Kansas City, this time with a plan to work for himself and get back to doing what he loves. Cooking directly for people in their own homes. He feels it is much more gratifying cooking for someone on a personal level and developing a relationship with his customers. As he learns your likes and dislikes, the options for creativity are endless.
Danielle Kemp
Driven by a passion for enhancing people's lives through food, Dani has built a distinguished career in the culinary world, focusing on creativity, safety, and innovation in the kitchen. With an extensive background in both restaurant and catering environments, Dani combines deep culinary expertise with exceptional team leadership and organizational skills.
Starting with formal training at Johnson County Community College, Dani holds an Associate of Science and an Associate of Arts degree, grounding them in the technical and creative aspects of the culinary field. Dani’s hands-on approach and commitment to education extend beyond the kitchen, having trained teams in culinary techniques, food safety, and operational efficiency throughout their career.
From the role of Executive Catering Chef at PB&J Restaurants Inc., where Dani led large-scale events and curated unique, cost-effective menu items, to serving as Sous Chef at North Italia, where Dani was instrumental in maintaining high presentation standards and training kitchen staff, every position has added layers to their expertise.
Currently, Dani has returned to Chef KC as Executive Chef, where they continue to lead with creativity and passion, overseeing kitchen operations, menu development, and team training. In this role, Dani ensures a seamless culinary experience, from small private events to large-scale productions, always delivering high-quality food and service.
With a focus on maintaining a safe and fun environment, Dani uses a collaborative approach to lead teams, ensuring both exceptional culinary results and an enjoyable atmosphere. Whether developing new recipes, managing complex catering events, or teaching culinary techniques, Dani believes that great food has the power to bring people together and create memorable experiences.