Order Nº 01KFK
I will enable your party idea
Tell me you want twelve friends around your dining table on a random Thursday and I'm not going to talk you out of it. I'm going to ask what we're drinking.
6 PM · The chef's table · Charleston, SC
Hi, I'm Kaylee.It started with one summer at sea.
I applied to be a yacht chef almost on a whim — one summer season, one adventure, and absolutely no idea how much it would change the way I thought about cooking.
I passed the interview, packed my bags and my chef knife, and never really looked back.
That first summer, somewhere between cooking in a tiny galley and feeding guests in some very beautiful places, I realized I loved far more than what was happening in the galley.
I loved creating the atmosphere around it.
There was an intimacy to cooking for the same group of people day after day. You learned what they reached for first at breakfast, how spicy they liked their breakfast potatoes, who wanted another glass of wine before they even had to ask. You weren't just making meals — you were becoming part of their experience…
And I loved that.
Eventually, a few guests started calling me “the Martha Stewart of the Seas.”
A title I accepted like a badge of honor!
Those years taught me that great hospitality isn't about making everything feel formal or perfect. It's about knowing when someone needs another drink, putting something delicious in front of them, and creating the kind of atmosphere where everyone settles in and stays awhile.
It probably helps that I've always loved a good party myself.
Consider me a party girl who learned how to host.
When I eventually came ashore, that was the part I wanted to bring with me.
KindaFrenchKitchen is what happens when I get to take that same hospitality a little further — beautiful food, thoughtful details, and an entire evening built around the people sitting at your table.
I want dinner to be one of the stories you take home. The food matters, of course, but so does the cocktail waiting for you, the conversation around the table, and the little surprise you weren't expecting.
My cooking tends to lean French — butter is practically a food group — but I'm far more interested in creating food that makes people happy than following rules.
Welcome to KindaFrenchKitchen
7 PM · Fired from the kitchen
A few things you should know before we have dinner together.
Order Nº 02KFK
The menu starts with you
Tell me who's coming, what you're celebrating, what you ate in Italy three years ago and still think about, and the one ingredient somebody absolutely refuses to eat. I'll take it from there.
Order Nº 03KFK
Hospitality > formality
Beautiful food? Absolutely. A dinner where everyone suddenly feels like they need to whisper because the chef is plating? Absolutely not. I want your friends laughing across the table while I'm sneaking somebody another piece of bread.
Order Nº 04KFK
Yes, I do the dishes
Every single one! You threw a dinner party. You should be drinking the last glass of wine, not soaking a sauté pan.
The guestbook
Apparently, I’m not the only one who had fun.
She was genuinely the highlight of the weekend. From the custom menu to the perfectly on-theme drinks, every detail was thoughtfully planned and made us feel completely taken care of. The food was some of the best we’ve ever had (still thinking about her aioli sauce) and the experience was so creative and unique that if you’re planning a bachelorette, you need her.
The Bach Weekend · June 2026
Kaylee made the entire experience feel effortless. She took care of everything from the beautiful setup and personalized cakes to all the little details. The best part was being able to actually enjoy the party with my friends instead of thinking about what needed to be set up, handled, or cleaned afterward. She completely took the stress of hosting off my plate. Beautiful setup, zero stress, and absolutely worth it for the peace of mind.
The Intimate Evening · 2024
One thing I wasn't sure about beforehand was what it would be like having a private chef around such a big group, especially since there were about 40 of us staying together. I wondered if it might feel a little awkward or like there was suddenly a "vendor" in the middle of the weekend. That never happened. Kaylee was so easy to have around and clicked with everyone almost immediately. By the end, it genuinely felt like she was part of the group. She knew when to jump in, when to give us space, and somehow managed everything without making the weekend feel overly formal or structured. It gave us all the fun of having something special planned without changing the relaxed vibe of the trip.
The Birthday · Jan 2023
We showed up with a long list of dietary restrictions, allergies, and preferences, and Kaylee handled every single one without missing a beat. The dishes were unique, the flavors were unlike anything we'd had, and the presentation was stunning. Still hard to believe one person put out that many different plates, meal after meal. Per plate, it came out to about what we'd have spent at restaurants or ordering in, except we got our whole weekend back instead of spending it on food logistics. If you're feeding a group with different needs, book her! We have been booking her every year since.
The Birthday · Oct 2024-2026
11 PM · What the night looks like
You do almost nothing, which is the point.
I arrive a few hours ahead with the groceries and the equipment. I set up, prep, and stay out of your way while you get dressed and pretend you've been ready for an hour.
Guests come. Courses go out on a rhythm that keeps the table talking instead of waiting. I pour, clear, and answer the question about what's in the sauce roughly nine times, cheerfully.
Then I thank you for the evening and slip out, right before the part where somebody suggests a nightcap and means it.
