Chef Gason Nelson, through Full of Flavor, LLC, offers in-home personal chef dining experiences. Using only fresh, locally sourced organic produce, meats, and seafood, Chef Gason prepares multi-course meals from scratch for private events. Clients can select from several curated menus and book a date for their event, with all costs based on the number of guests. The service includes tax and gratuity, and bookings are available for parties of various sizes.
Delivery from Chef Gason includes these locations: Violet, LA, New Orleans, LA, Arabi, LA, Chalmette, LA, Gretna, LA, Harvey, LA, Marrero, LA, Metairie, LA, Meraux, LA, Westwego, LA.
Meals from Chef Gason are priced per person and vary depending on the selected menu. For example, The Gulf menu is $125 per person, Bourbon St. is $150 per person, The Natchez is $175 per person, and St. Charles Avenue is $200 per person. The cost includes tax and gratuity.
Chef Gason offers multi-course dining experiences featuring dishes inspired by New Orleans and Southern cuisine. Example menus include options like Seafood Gumbo, Blackened Redfish with Lump Crabmeat, Chicken and Tasso Jambalaya, Jumbo Lump Crab Cakes, New Orleans BBQ Shrimp, Filet Mignon topped with Shrimp, and desserts such as White Chocolate Custard Bread Pudding and Creole Strawberry Cheesecake. Meals are made from scratch using fresh, locally sourced ingredients.
Chef Gason is a personal chef service led by Chef Gason Nelson, a two-time James Beard Scholar known for his culinary expertise and experience cooking for high-profile clients. Chef Gason offers custom dining experiences for groups of various sizes, focusing on fresh, locally sourced ingredients and attention to detail.
Chef Gason does not require a subscription. Services are booked individually for each dining experience.
To order from Chef Gason, clients select a menu and book a date for their dining experience through the website. Payment can be made in full or with a 50% deposit, with the remaining balance due up to 72 hours before the event. Changes in guest count or cancellations must also be made at least 72 hours in advance, and bookings are for up to 3 hours with the chef arriving an hour early for preparation.
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