Behind the Apron: Cooking as a Private Chef at The Masters

As Chef Danny Kievit of Leave it to Kievit, I’ve cooked in some incredible places, for some truly amazing clients. But there’s something about The Masters that makes it unlike any other event. Maybe it’s the history, the exclusivity, the sheer beauty of Augusta National. Or maybe it’s the way food plays such a crucial role in an experience that’s already steeped in tradition.

For a private chef in Austin, Texas, The Masters isn’t just another gig—it’s an endurance event. It’s early mornings, late nights, and a relentless pursuit of perfection. It’s sourcing the best ingredients, planning menus that strike the right balance between refined and comforting, and adapting to the ever-changing needs of my clients—many of whom come to Augusta expecting nothing less than the best.

The Rhythm of Masters Week

Unlike a typical private dinner, where I might serve a multi-course meal for an intimate gathering, Masters Week is a marathon. Clients host VIP guests, friends, and business associates throughout the tournament, meaning I’m preparing multiple meals a day—breakfast spreads before they head to the course, lunch setups that cater to those staying back at the house, and elegant dinners that cap off long days of golf and hospitality.

Mornings start before dawn, with the aroma of coffee and sizzling bacon filling the house. The breakfast menus range from classic Southern fare—fluffy biscuits, farm eggs, smoked sausage—to lighter, high-energy options for those heading out to walk the course.

Lunch might be a mix of fresh, seasonal salads, elevated sandwiches, and a few indulgent favorites (pimento cheese always makes an appearance—it is The Masters, after all). But dinner? That’s where I get to shine.

The Art of the Private Dinner

After a day on the course, my clients want to unwind in an atmosphere that feels exclusive yet effortless. That’s where I come in. Each night, I craft multi-course dinners tailored to their tastes. Maybe it’s a perfectly seared steak with truffle butter, fresh seafood flown in that morning, or a slow-braised short rib that melts at the touch of a fork.

Wine flows, conversations linger, and I get to witness one of my favorite parts of being a private chef—bringing people together over food. Unlike a restaurant, where the chef is often hidden in the kitchen, private dining allows for a more personal connection. I get to read the room, adjust flavors on the fly, and ensure that every plate leaving my hands is exactly what my clients didn’t even know they were craving.

The Challenges & The Rewards

Cooking at The Masters isn’t without its challenges. Sourcing top-tier ingredients in Augusta, during one of the busiest weeks of the year, requires strategy and strong relationships with vendors. Timing is everything, especially when guests return from the course at unpredictable hours. And then there’s the sheer volume of work—every dish plated with the same level of attention, no matter how many hours I’ve been on my feet.

But the rewards? They’re immeasurable. The satisfaction of seeing a client take that first bite and nod in appreciation. The way food transforms a gathering, elevating an already unforgettable week. The deep gratitude I feel when I get to do what I love at an event as legendary as The Masters.

Looking Ahead

Each year, I push myself to make the next Masters even better. New flavors, new techniques, new ways to surprise and delight my clients. Whether it’s their first time at Augusta or they’re returning for another year of world-class golf and five-star dining, my goal is the same: to make the food as memorable as the tournament itself.

Until next time, Augusta. I’ll be back behind the apron, ready to create magic once again.

For more information on The Masters, please visit www.themasters.com.

If you're looking for a private chef in Austin, Texas (or anywhere in the world for that matter—have knives, will travel), contact Leave it to Kievit. Whether it’s a private event, a VIP gathering, or a once-in-a-lifetime occasion, I’m here to create an unforgettable culinary experience tailored to you.

— Chef Danny KievitLeave it to Kievit