Chef CJ Bowie
Born in Los Angeles, CJ began his journey towards culinary excellence surrounded by diverse foods and learning in the kitchens of the most talented masters, beginning with his mother. After high school, CJ’s passion for food drove him to attend the California Culinary Academy in San Francisco in order to study fine dining techniques, under the guidance of world-class chefs.
Upon completion of culinary school and set on absorbing all the knowledge he could, CJ learned different genres of cooking at different restaurants culminating in the turning point in his career - working under the wing of Esquire Chef of the Year, Ray Garcia, at the Fig restaurant in Santa Monica.
Chef CJ’s private chef career began when he moved to Scottsdale in 2013, where he began cooking for professional athletes and high-end clients. This led to learning even more creative techniques to make healthier meals. All of this experience and knowledge has led Chef CJ to his next great passion; owning and running his own private chef business.