We recently connected with Alice Pedersen and have shared our conversation below.

Alice, appreciate you joining us today. What did your parents do right and how has that impacted you in your life and career?

I come from a lineage dating back 4 generations of chefs. My dad, Chef Tom Pedersen, really showed me the ropes starting from a young age. He worked long hours and my mom always had dinner on the table at 6 pm, which was a huge part of our day since that was when we all got to see each other as a family, my sister included who is 4 years older than I am. After that it was pretty much going to sleep for him since he would wake up at 3 am to unload the purveyor trucks. I’d say family meal is just as important now as I cook mainly for families and small dinner parties, so I really try to capture that family style, private in home dining experience mixed with classical fine dining food, just like my dad would make at work.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

After years working in professional kitchens, with stints in Michelin star restaurants in Sicily and Sardinia, and my main focus being pastry for an extended amount of time at the Four Seasons Los Angeles, I decided to go the Private chef route after a friend recommended me to a placing agency in Los Angeles, where I resided for 6 years. I then cooked for Trey Parker of South Park, it was a small 2 day a week gig that really introduced me to an intimate client relationship, unfortunately it wasn’t enough work to put an imprint on the city like I feel like I have in Atlanta. I decided to move next door to my parents in Smyrna 6 and a half years ago and dive head first into showing this city my knowledge on all things food. Whether its picking up fresh croissants at Alons or the best marbled steaks at NY butcher shoppe on Roswell road, I really take my time with sourcing the best ingredients for my clients and what they love. I make my daily rounds at my grocery stores, sometimes going to 3 or more shops just so I know I have the best quality ingredients to provide for my clients, plus it makes my job easier when I work with exceptional quality products. My business now relays on word of mouth within the Buckhead community and beyond. Im proud of the meals I’ve created for my clients, some of whom I’ve had since I arrived in Atlanta, and who rely on me to provide an exceptional in home dining experience with laid back LA vibes.

Let’s talk about resilience next – do you have a story you can share with us?

In my experience, the “Chef Life” world of shows like The Bear or anything written and starring Anthony Bourdin for that matter, perfectly encapsulates what it is like to work in fine (and not so fine) dining. I have personally dealt with addiction, something that so many chefs struggle with on a daily basis. I am proud to say after lots of hard work, and a stay in a Boca Raton rehab, I have made it out onto the other side, one day at a time permitting. I now find my solace in the quality and simplicity of a perfectly home cooked meal.

Any advice for growing your clientele? What’s been most effective for you?

Since all of my clientele has been word of mouth, with some mainstay clients I’ve had for several years now, I’d say that quality and caring speaks for itself.

Contact Info:

• Instagram: @alice_in_the_pantry

Image Credits

This Modern Love Photography for the headshot