Most good chefs who are lucky … remember those precious few mentors who truly shaped their culinary destiny. For Chef Dean Hodgson, PCC, being introduced to the “Cooking Boss” at a 3-day summer retreat in 1998 was the beginning of a life-long , love affair with feeding people….lots of people.

Chef Hodgson soon learned the importance of staying calm during “crunch time” from Palomino’s restaurant owner/chef Paul Palomino.

Later , we discovered the “Boss” was actually Dwayne McFann,CCA, an amazing chef at Yosemite’s Ahwahnee Hotel . Crew members watched his swiftly and perfectly executed knife cuts…. marveled at the Chef’s ability to balance many things at once….. and helped , under his guidance, prepare 9-meals which were impossible to resist.

Observing Chef McFann’s skills in the kitchen during those 72-hours would forever impact the life of one crew member . He began experimenting on an increasingly willing group of close friends. As his passion for more culinary challenges grew, Chef Hodgson soon learned the importance of staying calm during “crunch time” from Palomino’s restaurant owner/chef Paul Palomino.

Several years under the direction of Executive Chef Malachi Harland at the Chef’s Table Fig Garden Village led to a major discovery. There’s a unique excitement that comes with satisfying big crowds at a Special Event. Even during a multi-course meal for 750 guests , it was understood that quality, service and presentation was never to be compromised.

In 2009, Chef Hodgson received accreditation as a Personal Certified Chef from the American Culinary Federation. The ACF Practical Exam at the Le Cordon Blue CCA in Los Angeles was an exhilarating 3-hours, to say the least. After receiving a Bachelor of Arts ( University of Houston) and a Master of Science (Lamar University), Chef Hodgson continued his education by studying Baking & Pastry at the Culinary Institute of American (Greystone) and Safety- Nutrition- Supervision & Labor concepts with the American Academy.

Chef Dean Hodgson, PCC, eventually achieved his dream of becoming executive chef/owner of Le-Chef-Elegant . From the start, creating extraordinary special events that provided life-long memories for clients and guests alike, was a primary goal . Whether it was presenting 5-courses of fresh, beautiful, savory plates to a small group of 10 friends at a private dinner…..or satisfying a crowd of 80 hungry guests coming straight from work to a political fundraiser, Chef Hodgson and his Le-Chef-Elegant staff have combined their talents & resources to offer every client an event to remember.