With over four decades of culinary experience, Chef Ken Moody brings a lifetime of passion, creativity, and craftsmanship to every meal he prepares. His career began in the Rocky Mountains, where he honed his skills in some of Colorado’s most iconic kitchens across Estes Park, Boulder, and Denver. His journey later took him to renowned culinary destinations such as Chez Panisse in Berkeley and Coyote Café in Santa Fe, where he deepened his appreciation for ingredient-driven cuisine and regional flavors.

For more than 20 years, Ken has dedicated himself to private chef work, creating bespoke dining experiences that reflect both his refined technique and adventurous spirit. As the founder and owner of Moab Private Chef—a boutique catering company he’s led for the past 15 years—Ken specializes in adventure catering throughout the Four Corners region. His menus celebrate local ingredients, global influences, and the beauty of outdoor dining in some of the Southwest’s most breathtaking landscapes.

Whether he’s crafting a multi-course fine dining experience under desert stars or preparing elevated comfort food for a riverside retreat, Chef Ken Moody bring precision, and artistry to every table he serves.

Born and raised in Portland, Oregon, Chef Becky Glynn grew up surrounded by the bounty of the Pacific Northwest. Her appreciation for fresh, seasonal ingredients began early while working on her aunt and uncle’s farm in the fertile Willamette Valley as well as fishing and foraging along side her father.

She launched her culinary career in Ashland, Oregon, training in contemporary French cuisine and quickly rising through the ranks. By age 23, Becky earned her first head chef position, managing kitchens  in both Ashland and Portland with a focus on refined, ingredient-driven cooking. Before her decision to leave Oregon, she served as the Executive Chef at Irvine & Roberts Vineyards in Ashland Oregon where she crafted menus that paired seamlessly with the region’s celebrated wines.

A lifelong student of food and culture, Becky has spent many winters traveling through Latin America and, more recently, Southeast Asia, studying regional traditions and flavors that continue to influence her vibrant, globally inspired cuisine. Drawn by a sense of adventure and creative collaboration, she moved to Moab to team up with Chef Ken Moody, bringing her depth of experience and passion for culinary exploration to Moab Private Chef.

A lifelong Moab local and Ken’s daughter, Corah handles the admin side of things.