Private Chef · Flagstaff, AZ · Crafted by Cydnie, LLC
Chef
Cydnie Perkins
Elevated, intentional cuisine crafted around your life — from intimate private dinners to high-performance athlete nutrition.
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Private Chef · Flagstaff, AZ · Crafted by Cydnie, LLC
Elevated, intentional cuisine crafted around your life — from intimate private dinners to high-performance athlete nutrition.
About
Chef Cydnie Perkins is the founder of Crafted by Cydnie, LLC, a private chef service built on the belief that exceptional food is deeply personal. She is a graduate of Northern Arizona University's Hotel and Restaurant Management program, ranked top 10 in the country and top 15 globally, and earned a minor in Psychology along the way. That combination is intentional. Understanding people, what they need, how they connect, and what makes an experience feel genuinely personal, is just as important to her as the food itself. She was also honored with NAU's Gold Axe Award, presented to the top 1% of each graduating class.
She currently serves as Kitchen Manager at The Annex in Flagstaff, where she holds full creative control of both the food and specials menus, with over 50% of the full menu being her original dishes — and she is continuously developing new dishes, specials, and menus — always working on the next project. She has also taken the lead on developing the catering and private parties menu and business plan for That Place Projects, bringing the same intentionality and precision she applies to every aspect of her work. She also served as a Teaching Assistant for an advanced culinary class at NAU, where she taught 32 students to cook and led them through 6 live cooking events. She is a founding member and Executive Sous Chef of NAU's Gastronomy Club, where she planned and executed large-scale culinary events that brought together local businesses, students, and community around the idea that food has the power to connect people.
She was also one of only four students at NAU selected for a fully funded, week-long trip to Chicago to attend the IFMA Food Away from Home Educational Summit, the Gold & Silver Plate Awards, and the NRA (National Restaurant Association) Show — an experience that placed her alongside industry leaders at one of the most prestigious gatherings in foodservice.
Cydnie is a four-time conference champion and school record holder in D1 swimming who now competes in triathlons. That background as a high-performance athlete gives her a real competitive edge when it comes to cooking for athletes. She knows the demands, the discipline, and what it actually takes to fuel a body at the highest level, because she has lived it.
Whether you are hosting an intimate dinner, planning an event, or investing in your nutrition, every experience she creates is built with intention and genuine care.
Connect on LinkedInWhat I Offer
Every engagement is fully customized — no two menus, no two experiences are ever the same. Click any service to send an inquiry.
An intimate, restaurant-quality dining experience in the comfort of your home. Chef Cydnie handles everything — menu planning, shopping, cooking, and cleanup — so you can be fully present with your guests.
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Birthdays, anniversaries, celebrations of all kinds. Build a custom menu experience that matches the mood of your event — from passed appetizers to multi-course seated dinners.
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Full-service catering for corporate events, gatherings, and special occasions. Elevated food, professionally presented, scaled to your guest count without sacrificing quality or detail.
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Weekly custom meal prep tailored to your dietary preferences and lifestyle. Enjoy fresh, chef-prepared meals throughout the week — zero stress, zero guesswork.
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Food that works with your body and your goals. Every meal is crafted with a deep understanding of nutrition — whether you're managing a health condition, following a specific plan, or simply eating with more intention.
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High-performance nutrition for serious athletes. Meals designed around your training schedule, macronutrient targets, and recovery needs — because what you eat is part of how you compete.
Inquire about this →The Craft
Food carries stories, memories, and emotion. At its heart, cooking is the art of weaving these pieces into something harmonious, something meaningful, something deeply human. Every meal is an invitation to connect, to be present, to feel a part of something bigger. To me, to feed someone is to say, simply: you matter.
— Chef Cydnie Perkins
Portfolio
A look at the dishes, events, and collaborations that define the Crafted by Cydnie experience.
The Annex · Flagstaff, AZ
Throughout 2025 and into 2026, Chef Cydnie has put out over 34 original specials in the span of 3 months — refreshing the menu every two weeks — and continues to create new dishes on a weekly basis. Every concept is developed and executed from start to finish by her alone.
Competition
Dishes created and executed for culinary competitions. Each one took first place.
Events & Collaborations
From intimate weddings to large-scale fundraisers, every event is approached with the same level of intention and craft.
Behind the Event
A collaboration between The Annex and Northern Arizona University's athletics program. Each NAU sports team was paired with a local Flagstaff restaurant, and teams competed by putting out a signature dish and drink pairing for attendees to taste and vote on. Chef Cydnie created the pairing for the NAU swim team in partnership with The Annex — and they won. The event drew over 300 guests and raised money for the NAU athletics program.
A collaboration between the NAU Gastronomy Club and the Student Athlete Advisory Committee, Chef Cydnie led a hands-on masterclass focused on meal prepping specifically for athletes. The session covered how to build balanced, performance-focused meals efficiently — giving student athletes the tools and knowledge to fuel their training without the guesswork. An extension of her belief that great food and athletic performance are inseparable.
As a founding member of NAU's Gastronomy Club, Chef Cydnie planned and executed this fundraiser from start to finish. She brought in club board members to staff The Annex for the evening, designed a food and drink pairing menu for the night, and creatively partnered with Elk Scraps, a sister restaurant, to incorporate their house-made meatballs into the menu. The event also featured three local student bands, making it a full community collaboration between students, local businesses, and the Flagstaff food scene.
In the Press
Stories, interviews, and features from journalists and organizations that have covered the work.
Get in Touch
Whether you're planning an event, looking for ongoing meal services, or exploring what working with a private chef looks like — reach out. All inquiries receive a personal response within 24–48 hours.
