Cooking Is How I Say I Care
Personal chef, caterer, and restaurant consultant serving Atlanta, GA and Chattanooga, TN — with professional kitchen experience and a belief that great food changes everything.
Chef Byron DeLoatch
Founder & Culinary Director, 222 Culinary Creations
Culinary Institute of America — Associate Degree in Culinary Arts
Core Strengths
- 25+ years executive culinary operations
- Culinary Institute of America graduate
- ServSafe manager-level certified
- Cost control & margin optimization
- Scratch-kitchen execution
- Recipe development & standardization
"Classically trained. Operationally sharp. Relentlessly hospitality-driven."
Chef Byron DeLoatch is a seasoned culinary leader, classically trained at the Culinary Institute of America, with over 25 years of hands-on mastery in executive kitchen operations, high-end hospitality, and bespoke food service.
As the founder and culinary director of 222 Culinary Creations, Chef Byron bridges the gap between white-tablecloth precision and customized everyday dining — offering an all-encompassing suite of services spanning large-scale event catering, restaurant operational consulting, tailored meal prep programs, and intimate personal chef experiences.
Throughout his career directing high-volume kitchens and multi-unit hospitality concepts, Chef Byron has built a reputation for menu engineering that balances creative flavor profiles with strict food safety, inventory control, and operational profitability. Guided by deep technique, ServSafe-certified operational standards, and an uncompromising commitment to hospitality, Chef Byron transforms 222 Culinary Creations into more than just a food service — delivering exceptional culinary craftsmanship tailored to every table.
Core Disciplines
Event & Large-Scale Catering
Designing immersive, multi-course dining experiences, corporate galas, and weddings with seamless front-of-house execution and scratch-made menus.
Restaurant Management & Kitchen Consulting
Streamlining back-of-house workflow, culinary staffing, cost control, recipe standardization, and quality assurance for evolving hospitality brands.
Custom Meal Preparation
Providing nutrient-dense, chef-crafted meal regimens structured around personal wellness, dietary preferences, and macro goals without sacrificing flavor.
Personal & Private Chef Dining
Delivering discreet, restaurant-grade multi-course tasting dinners in private residences with personalized wine and beverage pairings.
Classically trained at the Culinary Institute of America with more than two decades of executive kitchen leadership, Chef Byron DeLoatch is the visionary behind 222 Culinary Creations. Specializing in bespoke event catering, private dining, restaurant management consulting, and personalized meal prep, Chef Byron combines elite technique with flawless hospitality execution.
From Professional Kitchens to Your Table
I've spent years working in professional kitchens — from fine dining restaurants to high-volume catering operations. Every environment taught me something different: precision, speed, creativity, and above all, the power of a well-made meal to bring people together.
222 Culinary Creations grew out of a simple idea: that the kind of food you get in a great restaurant shouldn't be reserved for special occasions. I started offering personal chef services to bring that standard directly into people's homes — and the response changed everything.
Today I work across three areas: personal chef services for busy professionals and families, professional catering for events of all sizes, and restaurant consulting for operators who want to sharpen their concept, menu, or kitchen operations. Each one draws on the same foundation — serious culinary training, real kitchen experience, and genuine care for the people I cook for.
Professional Kitchens to Your Table
Three Things I Believe About Food
Seasonal Always Wins
The best ingredient is the one at its peak. I build every menu around what's freshest — from the farmers market, the butcher, the fishmonger. Seasonality isn't a trend; it's how food is supposed to taste.
Technique Is a Tool, Not a Trophy
Classical training matters — but only in service of the dish. I use technique to make food taste better, not to show off. The goal is always a plate that feels effortless, even when it wasn't.
The Table Is the Point
Food is a vehicle for connection. Whether I'm cooking for a family of four or catering a corporate dinner for 30, I'm thinking about the moment people sit down together. That's what I'm really making.
Ready to Work Together?
Whether you need a personal chef, catering for your next event, or consulting for your restaurant — I'd love to hear about your project.
Get in Touch