Based in Houston, Private Chef Robbie Rensel has been making waves with his unique approach to private events and his expertise in modern, high-end appliances.
When it comes to private events, Chef Robbie knows that every occasion deserves something extraordinary. “When we do an event, we customize it from the ground up,” says Robbie. “It’s tailored to each client’s needs and preferences.” Whether it’s an intimate dinner party, a team-building event, or a fundraising dinner for a nonprofit, Chef Robbie creates unforgettable menus and experiences.
Sometimes his team is cooking in a home kitchen, but often they are creating a kitchen to cook on site at a company or event venue. “We don’t bring everything pre-cooked,” says Robbie. Too often, food that is catered sits in a hot box where it gets dry and loses its appeal before it’s ever served. “We can cook fresh meats, vegetables, and sauces on site.” And that means his team can serve quality dishes, prepared to perfection, that surprise and delight guests.
Wine Tastings, Iron Chef Competitions, and Cocktail Parties
“The five-course wine-tasting dinners are a chef’s table-style experience,” says Robbie. “We’re plating the dishes while we're interacting with the guests, answering questions, and sharing how we’re preparing the meal and making it beautiful on the plate.”
For corporate teams looking to promote camaraderie and creativity, Chef Robbie organizes Iron Chef competitions. Teams work together to create culinary masterpieces under time pressure, all while learning valuable skills and strengthening bonds. It’s an interactive and fun way to bring colleagues closer while enjoying a friendly competition.
Finally, there's the classic cocktail party. These lively gatherings appeal to the social crowd and offer a variety of delicious heavy appetizers (which Chef Robbie describes as a standing five-course meal). Guests mingle, enjoy expertly crafted cocktails, and indulge in a progression of scrumptious bites throughout the evening.
When we asked Chef Robbie about one of the most exotic items on his menu, he described a mouthwatering selection of duck and scallops. “It’s extremely hard to replicate what I do,” he says. “Even at a fine-dining restaurant. The scallops should be served creamy and medium rare on the inside and hot and crispy on the outside. And the duck is similar. You want perfectly cooked meat and crispy skin.” It’s achieved with a sous vide technique and a lot of Chef Robbie's experience.
As a connoisseur of fine food and skilled chef, Chef Robbie understands the importance of having the right tools in the
In today’s modern age, appliances have reached new heights of sophistication. They are no longer just utilitarian objects but rather integral parts of a kitchen’s aesthetic and functionality. “Appliances are so advanced nowadays, with electronics and different cooking methods and modes, it's really the heart of the home,” says Robbie. “The appliances are a big investment. What we do is make sure our clients are getting the right product because everybody entertains and cooks completely differently.”
Choosing the right appliances for a dream kitchen can feel overwhelming, given the wide range of options available. However, Chef Robbie partners with designers and builders and simplifies the decision-making process by collaborating with clients to understand their unique cooking styles and entertaining needs. With his guidance and expertise, clients can confidently select appliances that align with their culinary preferences, ensuring they get the most out of their investment.
While owning state-of-the-art appliances is undoubtedly impressive, many people find themselves struggling to use the features. “When you’ve spent anywhere from $30,000 to $100,000 on appliances, you want to understand how to use them,” says Robbie. “They have advanced features and you might need someone to come in and offer hands-on training.” Chef Robbie takes them beyond the basic settings and shows them how to take full advantage of their investment, saying, “If you’re going to spend the money, it makes sense to dive in and really learn to use it to suit your lifestyle.”
Chef Robbie Renssel is creating memorable experiences through food. Listen to the full interview on the Postcards from the Kitchen podcast where I learned all about induction technology!
Follow Chef Robbie on LinkedIn and visit his website: SavoryCelebration.com.
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