SMALL EVENT CATERING

& PERSONAL CHEF IN HOUSTON TEXAS

Dinner Parties, Small Bites Brunch & Custom Meal Prep

Services

  • A plate with slices of cooked steak topped with chopped onions and green herbs, alongside roasted potatoes, on a kitchen counter with a loaf of bread and bottles in the background.

    EVENT CATERING

    Home & Office, 8 to 100+ guests, complete with tailored service, setup, and cleanup. Offering plated, family style and buffet services.

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  • Three black takeout containers of pasta salad on a wooden table.

    Custom Meal Prep

    Save time and eat well with Chef Eric’s custom meal prep—designed for busy families, professionals, and anyone craving healthy, home-cooked meals without the hassle.

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  • A man taking a selfie with a woman in a wedding dress in the background.

    Bachelor/Bachelorette Services

    From custom dinners to small bites and brunch, this in-home catering experience is perfect for bachelor and bachelorette parties looking to eat well and celebrate without the hassle

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A meal with a small plate of mixed vegetable salad, a glass of yellow sauce garnished with blueberries, and a large plate with sliced medium-rare steak, grilled shrimp, roasted potatoes, and a green herb sauce on a wooden table.
Three black containers of pasta with chicken, cherry tomatoes, and herbs on a wooden surface.
A glass container filled with cooked vegetables including broccoli, carrots, red bell peppers, and green bell peppers, served over rice.
Assorted cooked seafood, including lobster, crab, and shrimp, garnished with greens on a white platter.
Baked salmon fillet topped with herbs and garlic, served with grilled vegetables, quinoa, and lemon slices in a black container.
A plate of chopped avocado, cherry tomato, cucumber, and onion, garnished with greens.
Raw lobster tails seasoned with spices in a metal tray
Plate of cooked pasta with chicken, cherry tomatoes, basil, and black pepper on a white dish placed on a wooden table.
Chafing dishes lined up on a dining table with white cloths, each with a serving spoon, in a buffet setting.
A cast iron skillet filled with creamy macaroni and cheese on a wooden cutting board on a kitchen countertop

ABOUT

Man in a black shirt and brown apron garnishing a large platter of roasted meat with fresh herbs

Eric James, Chef

I never set out to be a chef—I just loved cooking. After graduating at the top of my class from Le Cordon Bleu in Austin, Texas, I started working as a personal chef in 2012. Now based in Houston, I bring my laid-back, judgment-free style to homes and private events across the city—and regularly travel back to Austin, where it all began, to cook for clients who want something special. For me, food is all about connection—whether it’s a celebration, a milestone, or a simple night in with friends.

What sets me apart is my philosophy: I don’t care how you like your food—as long as you leave happy. I value the freedom to be creative while giving clients exactly what they want—no red tape, no pretense. My path didn’t start with a grand plan—it grew naturally through referrals and repeat clients who trust my calm, personable approach. Outside the kitchen, I find joy in eating, traveling, and making people feel cared for, both through food and in life.

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