Chef John Paul has dedicated 10 years to professional cooking. His journey began in various restaurants and catering operations in Grand Rapids, where he developed a diverse skill set across the culinary spectrum. In 2019, he graduated with an Associate’s Degree in Culinary Arts and a Personal Chef Certificate from the Secchia Institute of Culinary Education — at the time, ranked the 5th best culinary school in the U.S.
In 2021, Chef John Paul pursued his interest in teppanyaki cooking by joining Benihana in Lombard, IL. He quickly became a frequently requested chef thanks to his unique cooking style, engaging personality, and musical flair with his tools — a demand that led him to launch his own private hibachi business, bringing the show directly to clients’ homes and venues.
Credentials: JP CHEF carries Liability Insurance for client and event security, and John Paul is ServSafe Food Handler & Allergens Certified in both Michigan and Illinois.
Since starting in July 2024, JP CHEF has cooked for hundreds of private events across Michigan, Indiana, and Chicago — and we’re beyond grateful for every client who’s made that possible.
🏆 Why We’re the Best in Michigan
We pride ourselves on bringing the absolute best to the private hibachi game in Michigan — backed by quality ingredients, generous portions, and unforgettable flavor.
🥩 Quality
We never cut corners on ingredients. We select high-quality meats and fresh vegetables — not the cheapest available — because you deserve the best on your plate. Steak and chicken come fresh, and everything is prepared and cooked on-site, right in front of you, with real butter and farm-fresh eggs. No shortcuts.
🍱 Quantity
Our servings are larger than what you’ll find at any comparable restaurant or hibachi caterer for the price:
- Steak & chicken: at least 7oz
- Shrimp: 10 pieces (31/40 count)
- Salmon: ~6oz filet
- Scallops: 6 pieces
- Lobster: the whole tail
And every guest gets a choice of two protein options — enough to leave the whole table full and satisfied.
🍽️ Taste
With over a decade of culinary experience, Chef John Paul has mastered the seasoning American diners love, balancing tradition with crowd-pleasing flavor. Medium-rare or well-done, he’ll get it exactly right — and he won’t be satisfied until you are.
Beyond the Food
- Transparent pricing, no surprises
- Genuine passion and care for both the food and the guest experience
- Good private hibachi chefs are hard to find — many care more about the party and the alcohol while the food suffers. Here, quality food comes first. Always.