Where every meal is more than food—it’s an experience. Based in Atlanta, Chef Tae curates elevated dining that blends artistry, flavor, and sophistication. From intimate gatherings to exclusive events, her culinary creations are designed to delight the senses and leave lasting memories. With a golden touch that transforms the ordinary into the unforgettable, Chef Tae sets the table for moments you’ll savor long after the last bite.
INDULGE
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Catering
From elegant soirées to private gatherings, Chef Allante crafts bespoke menus tailored to your vision. Each dish is designed to impress and delight, turning your event into a feast worth remembering.
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Cooking Classes
Elevate your culinary skills with hands-on classes that blend technique, creativity, and Chef Allante’s personal flair. Perfect for aspiring foodies, date nights, or team-building experiences.
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Touring Supper Club
An exclusive invitation to dine differently. Join Chef Allante’s supper club for curated evenings filled with unforgettable food, community, and conversation — always set in stunning, unexpected spaces.
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Recipes
Bring the Allante touch into your own kitchen. From signature dishes to seasonal favorites, Chef Allante shares recipes that balance sophistication with approachable flavor.
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Meal Prep
Luxury meets convenience. Chef Allante’s curated meal prep brings chef-crafted dishes straight to your table, perfectly portioned and designed to fit your lifestyle. It’s gourmet dining made effortless — nourishing, flavorful, and unforgettable, even on your busiest days.
Meet Chef Tae
Chef Tae’s proudest achievement is building Allanté’s Kitchen from a late-night plate service into a sought-after catering brand. She remains most proud of the impact her cooking has had on clients. She has catered exclusive events, including private supper clubs and curated dining experiences. In 2025, Airbnb invited her to be featured, recognizing her unique culinary approach. Her signature dish, the Brunch Cone, and her creativity in blending flavors have earned her a dedicated following.
“I was raised in the kitchen, where lessons came from family, tradition, and intuition. My earliest memory is peeling potatoes with my aunt, and my father made sure my brother and I never just ate—we learned. Every dish carried a story, every meal was a lesson. Though I have no formal training, I’ve taken cooking classes throughout my travels, expanding my skills with global techniques and flavors. Experience has been my greatest teacher, and creativity is my certification”