Chef Daron Wiemeyer began cooking as a boy at his mother’s side. In the kitchen, Daron trusts in his instincts, memory, and more than 20 years in restaurant kitchen experience.

“Working in the kitchen is a metaphor for the way we conduct our lives,” Daron says. “Even without measuring things out, in the end, it’s all about balance.”

Daron has been a personal chef and caterer since 2001. More recently, he opened Tartane, in Berlin’s Mitte District as Executive Chef, and served as Day Chef at Tango in Seattle.

Daron says what he enjoys most about his work as a private chef is working hands-on with clients, granting them the gift of time to joy their meals as relaxed hosts and hostesses.

“Cooking for others has always brought me more pleasure than cooking for myself; there’s an extra incentive in wowing your clients or guests,” he says. “More than anything, I ultimately hope that people find joy and comfort in my food, a memory they can re-create or fulfill.”