Chef Allyn Griffith is slicing a block of smoked cheddar cheese in the kitchen, but he's not in his kitchen. In fact he's working as a private chef in a home on the park meadows golf course for a long time client. He knows his trade, having grown up for his mom's catering company in Pennsylvania.

He moved to Park City in 2001 from Bend, Oregon (where he was trained in a number of fine restaurants), to cook at the Goldener Hirsch. But he'd eventually trade- in the big kitchen experience to start his own company: At Home Chef Services.

"This is a chef's dream," says Griffith of cooking for clients in their homes. "It's nice getting to know people; very relaxed and open. I have good conversations with the clients."

Being an independent private chef is a unique combination of food entertainment and organization.

He personally plans and coordinates everything and says that even very high-end clients have to get in touch with him directly at some point.

"They're as responsible as I am for a successful dinner", he says.

And while some chefs book out a year in advance, Griffith only accepts reservations after Sept 1 for the coming ski season, and is as busy as he wants to be.

On the job, he typically arrives two hours before cocktail hour, having planned and prepped beforehand.

"Some chefs show up with a bag of groceries. I don't," he says.

There's no tent or warming trays, and he might have an assistant with him at times, but otherwise it's all Allyn.

His menu is deep. Maybe he'll prepare the Lamb Chop Lollipops as an appetizer, and the Pumpkin Seed Pesto Crusted Prawns, or Sangria Braised Beef Short Rib with Peaches, Blackberries and Apple for the entree.

"Fondues (such as his Toblerone Chocolate Fondue dessert) are always fun," he says, "They're very social. And I always bring an extra chef's coat in case someone wants to join the fun in the kitchen."

You won't get that offer in a restaurant.