Debra Lane

Vice President and Founder

Chef to Go
Bothell, Washington
www.mychefdelivers.com
206-229-3676

After 17 years of working in Seattle area restaurants including the Space Needle restaurant and the Seattle Yacht club, in 1997 Debra began her business Chef to Go as a Personal Chef service, using a portable kitchen and cooking meals in people’s homes. In 2001 she converted to a commercial kitchen and started offering meal delivery and catering. Debra also does product development and menu consulting and has had her food featured in local area establishments. She is currently developing food products under the Real Foods Co. brand for Whole Foods, Costco, Metropolitan Markets and other upscale grocery stores in an 11 state region.

Her additional training includes an Associate degree from North Seattle Community College, courses at the University of Washington, certificates from Le Cordon Bleu Culinary Academy and an undergraduate diploma from the USPCA. Debra was a Certified Personal Chef and Certified Instructor for the USPCA. In 2004 she completed 200 hours of additional Nutritional training and received her Nutritional Consultant certification so that she could expand on her knowledge and work with clients with specific dietary needs and develop healthy menus for Diabetics and people needing gluten free menus. Debra is a certified Food Manager with the local health department.

Debra has taught classes at nine national personal chef conventions for two different personal chef associations in the US and Canada and has also helped develop training materials for two national personal chef associations. In 2000, Debra received a national award as the president of the Puget Sound chapter that she founded as the first chapter in the USPCA. In 2001, she was the featured business on the cover of Personal Chef Magazine and a featured business in the Seattle Times. In November 2004 , Debra was awarded the Personal Chefs Network Pacesetter award and in 2007, she was awarded the Personal Chefs Network Entrepreneur of the Year award.

After meeting Bill Furr from Nashville at a national personal chef convention, in New Orleans in 2009, they discussed a need that was not being met at the national level in the personal chef Industry for a member -owned and- run association, so they set out to create the first trade association in the industry that is truly member run so members could have a voice in how their association was run.