Support the Culinary Arts
Hire a private chef
"June is an artist in the kitchen."
"Your fried chicken was fabulous!"
"During hard times, there are three people I would not let go - my trainer, my hairstylist, and my chef. June has kept us healthy."
"Each evening, June prepares a beautiful and delicious meal,not only for my husband and myself but one that will please my two teenage sons, sometimes cooking two separate meals. June cooks with a great deal of variety and skill."
"You're hired." (after tasting June's warm-out-of-the-oven homemade ginger cookies on a chilly winter day.)
"The meatball stew is INCREDIBLE!! I could easily eat that twice a week!
The gnocchi was delicious!
The cereal is PERFECT!
The apricots were amazing!
I Like the Soba salad!
Arugula/tomatoes were great! I LOOOOVE arugala and it was perfect, not bitter!`
Steak meal was FANTASTIC!
Lentil soup was great!
Pasta is yummy!
Chicken with Mango is good!
All the snacks are perfect!
Shrimp is phenomenal!
Fruit cup is yummy.
Oatmeal & museli my favorites.
Steak and veggies are very tasty.
Banana cake is beyond incredible.
I'm VERY excited about eating delicious, healthy food!"
Menu of Services...
Ready to Meet Your Individual Needs:
- Diet-specific meals – drop-off or in-house
- Medically supervised meals – drop-off or in-house
- Medicinal broths – monthly program
- Consultation/cooking instruction – individualized in your kitchen
- Pantry assessment and makeover
- Private dinner parties
I provide a broad range of individualized meal programs, delivered to your door or prepared in your kitchen. Meals can be customized and fine-tuned to meet your specific needs and/or the prescriptive instructions of your health care provider.
Eating well is one of the better things in life. Cooking is a domestic skill that can be the foundation of your family’s health and enjoyment of life. Buying
the best foods that you can afford; cooking them properly, to bring out their savory and nutritional qualities; and eating them with pleasure and appreciation - is the key to health, comfort and
Because most of us lead busy lives, we often lack the time and resources to make informed food choices and create healthful and tasty meals. We are bombarded with information about healthy eating choices and contamination to our food supply. After a long day of work (or seeking work!), there sometimes isn't enough energy left for meal planning, grocery shopping, cooking, and cleaning. Having a private chef solves this problem. But how many of us can afford to pay for a health-oriented private chef?
Imagine arriving home to a healthfully prepared, well-thought-out meal. Imagine not having to think about what to prepare and sitting down at the table with the confidence that your meal will be healthful and satisfying at the same time. Imagine dining with the confidence that your private chef hand-picked finest fresh produce at the local farmer's market, as well as meat, poultry and fish at specialty gourmet shops. Imaging enjoying fresh-baked breads and pastries that are made from freshly milled grain, direct from the mill - as opposed to packages that have been sitting in warehouses and on grocery shelves. With Clean Cuisine, June Pagan can be your private health-oriented chef, at a fraction of what it would cost to hire that full-time private chef.
It starts with flavor. Flavor is the “soul” of food. Every individual has his/her own flavor preferences, which have to be considered along with his/her own specific dietary needs. A chef who has the right “touch” can transform an ordinary “health-oriented” meal into a gourmet delight. June Pagan calls this style of service “Cooking on Demand.” Over the past two decades, her focus with Clean Cuisine has been to satisfy the palate while promoting good health.
I know what you are thinking… “I cannot afford a private health chef, it’s too expensive, especially now.” But you CAN afford this service - breakfast, lunch and dinner - with snacks in between - delivered to your door. Think of the money and time you will save by not having to drive to the grocery store. You will avoid over-purchasing provisions at the grocery story. You won’t have to study the labels for health risks in the ingredients. You won’t have to wonder whether having such a meal will adversely impact upon your effort to lose weight. You’ll save energy costs, since the only cooking you’ll need to do will be reheating when you’re ready to dine. There will be very little clean-up - and you can dine in your pajamas if you want to!
My Mission Statement
To deliver flavorful, exciting food that is always made with the purest and highest quality ingredients available - food that is prepared with a respect for nutritional integrity. There are two essential factors in bringing great meals to the table: 1) Selection of fresh ingredients, from local growers whenever possible; and 2) Preparing each dish by hand, in small batches, to ensure quality and uniqueness. Nourish your body, nourish your soul.
“Happily, there is still in our souls a primitive and essential awe for that central god of the kitchen, whose name is fire.”
Alan Watts 1968
“My faith in human nature tells me that our very nerves will force us to realize that there can be no taste at the table without love in the kitchen.”
Alan Watts 1968
About June Pagan
June Pagan was born in New York, and remained in the tri-state area until she was in her early twenties. Her interest in the culinary arts was sparked by visits to legendary
restaurants such as Brasserie and El Faro, and Greene Street. She has a strong affinity for East Coast cuisine styles, from New England to Florida. She developed a broad range of ethnic styles,
through her years of exposure to different food cultures in New York. June has more than two decades of experience as a full-service caterer, private chef, corporate yacht chef, and consultant to
restaurants and health spas. She has also created and developed a weight-loss and disease prevention food program, “Clean Cuisine.”
During the early 1980’s, June was a corporate yacht chef on the eastern seaboard, providing exclusive meal service to the owners of multi-million dollar yachts from the Caribbean to Halifax, Nova Scotia. Among her many clients was the owner of the New York Coliseum (New York Islander hockey team). June worked the 1983 America’s Cup competition, providing catering services. By the mid 1980’s, she was fully trained at the Pritikin Center in Santa Monica, leading to the position of Head Chef at a satellite facility. During 1987, she served as personal chef to Al Pacino and Diane Keaton, providing New York Italian style menus. She was also the personal chef to Sally Field from 1987 through 1990, serving regional American dishes to Ms. Field and her family.
By 1996, June had become the personal chef to Elizabeth Taylor. June utilized her well-honed dietary expertise to help Elizabeth Taylor achieve a fifteen-pound weight loss goal in two weeks, prior to a European tour. From 1998 through 2000, June served as personal chef to the CEO of City National Bank, providing gourmet and diet-oriented family meals. In addition to providing in-home meals to these personal clients, June also catered larger dinner parties, wrap parties, and other special events.
As a result of her experience with high-profile Hollywood clientele, June developed a following for her unique approach to healthy gourmet-style cooking. By 1990, June was one of the first chefs to develop a gourmet food delivery service, providing “clean cuisine” to her demanding clientele. She has developed hundreds of specialty dishes which, while being designed for disease prevention and weight loss, satisfy the palate. Her numerous clients have included Glen Frye, Fran Drescher, Jason Alexander, Katie Sagal, Kathy Najimy, Eddie Murphy, Prince, Aaron Spelling, Pia Zadora, Michael Pressman, the Trusteeship for the Betterment of Women, and the Italian-American Foundation of San Pedro. Her menu consultation clients have included the Los Angeles Athletic Club and the Pritikin Center. Most recently, June served as private chef to Judith & Steven Krantz, keeping Ms. Krantz at a svelte Size 2.
In addition to her experience as a chef, June Pagan is an accomplished baker. She has created her own line of miniature desserts, which achieved popularity among restaurants, caterers and her private clients.
June Pagan is currently working on incorporating healthy chocolate desserts into her dietary program, with an emphasis on creating satisfying-but-healthy sweets for menopausal women. June will be developing a number of desserts that can be consumed by people with diabetes. She also provides menu consultation services to individuals as well as businesses.
June Pagan was voted “Best Chef for two” – Los Angeles Magazine, “Best of L.A.” 1999 issue. She has also held membership in the San Francisco Food Society and the Los Angeles Women Chefs Association. For June Pagan, cooking has been much more than just a career – it has been her journey in life.
Most recently, June Pagan has been active as a volunteer with St. Joseph's Culinary Program, where she works with fledgling culinary students, helping them to hone their skills. For photographs and additional information, go to the "Urban Survival Kitchen" tab above. You can also visit her blog, http://privatechefjunepagan.blogspot.com/