Chef Skip Henderson

Chef Skip Henderson

was born into a family with a Native American/French Creole mother and an Italian/German father who passed on their passion for cooking to a young Skip Henderson. He has been in the kitchen cooking ever since.
 
Skip Henderson started his professional career in1972 when he joined the United States Navy and entered the Navy Culinary Arts and Management School in San Diego, California. He specialized in food service management for Naval Officers and Guests of State. Upon graduating in the top three of his class of two-hundred, and being awarded the rank of a Non-Comissioned Petty Officer, Chef Skip was offered his choice of duty stations including Camp David, the retreat for the President and his guests. However, Chef Skip choose to join the Nuclear Submarine Service on Fleet Ballistic Missile carriers known as FBMs or Boomers, as a Chef for the Captian and his staff of officers. Chef Skip prepared food for Comissioned Officers for five years before his honorable discharge.

Since that time, Chef Skip has worked within the corporate culinary and hospitality world at such restaurants and hotels as Hyatt, Hilton, Fairmont, Westin, and McCormick & Schmick's Seafood Restaurant.
 
As a chef for six years at the Gambel House Supper Club in Detroit, he specialized in French Creole dishes, steaks, BBQ and seafood.

Now residing in Cloverdale, California, in Alexander Valley Wine Country, Chef Skip  specializes in wine and food pairing for both private and public functions hosted anywhere in Sonoma County and the San Franciso Bay Area.

Also a Personal Chef, Skip loves offering  in-home meal preparation designed to save you time in your life. Chef Skip has a passion for providing personalized delicious and healthy home cooked food. Custom menus for restricted diets and food allergies are offered as well as seasonal cuisine, using fresh local ingredients.

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