Chef John Paul has dedicated 10 years as a professional cook. His journey began in various restaurants and catering operations, 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’s fulfilled his interest in teppanyaki cooking by obtaining a job at Benihana. He became a frequently requested chef from a diverse range of customers due to his unique cooking style, engaging personality, and musical flair with his cooking tools. This led him to venture into private events, where he now brings his hibachi show directly to clients’ homes and venues.
Along with this experience, JP CHEF carries Liability Insurance, ensuring client and project security. John Paul is ServSafe Food Handler & Allergens Certified in Michigan & Illinois.
JP CHEF has now cooked for hundreds of private events across Michigan, Indiana, and Chicago. We are beyond grateful for all the support and great clients that we have been blessed with since starting in July 2024.
🏆 Why We Are the Best in Michigan
We pride ourselves on bringing the absolute best to the private hibachi game in Michigan—backed by our commitment to quality, generous portions, and unforgettable flavor. Here’s what sets us apart:
🥩 Quality
We never cut corners when it comes to 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. We use real butter, farm fresh eggs, and no BS! Everything is prepared and cooked on site and in front of you!
🍱 Quantity
Our servings are larger than what you’ll find at any similar restaurant or hibachi caterer for the price. One portion is enough to feed a very large man who skipped lunch. We make sure every guest leaves full and satisfied, with plenty to enjoy. Steaks and chicken are at least 7oz. Ordering shrimp gets you 10 pieces (sized 31/40). A salmon filet will be about 5 oz. Scallops are 6 pieces. Lobster tail is the whole tail! And remember you get a choice of two protein options.
🍽️ Taste
With over a decade of culinary experience, Chef John Paul has mastered the seasoning that American diners love. He knows how to balance tradition with crowd-pleasing taste. Whether you ask for medium-rare or well-done, he will get it right! John will not be happy if anyone eating is not happy!
Remember, good private hibachi chefs are hard to come by! MOST (not all) seem to care more about the party and the alcohol while their food is mediocre and proteins are light. Quality food comes first here! It is everything to me.