Today we’d like to introduce you to Allen Plemmons
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Chef Allen Plemmons is a culinary school graduate with over 16 years of experience in the kitchen. Growing up in the Lake of the Ozarks, Allen’s passion for cooking began early, working alongside his dad at Dog Days Bar and Grill. He truly grew up in kitchens, especially under the mentorship of the Barrett Restaurant Group, where he sharpened his skills and developed his culinary identity.
Allen’s cooking style reflects his deep love for local and sustainable ingredients, with a focus on creating vibrant, fresh dishes that highlight seasonal produce and proteins. As the founder of Personal Chef Collective, Allen specializes in crafting personalized, farm-to-table menus for meal prep, private dinners, and special events. His meals and menus change every week, offering a unique, one-of-a-kind service that keeps clients excited for something new. Whether it’s hearty comfort food or refined multi-course dinners, Allen’s dishes always prioritize local sourcing and eco-friendly practices, ensuring his clients enjoy both delicious and ethically conscious meals.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
After working in corporate restaurants for four years, I knew I wanted more in life. I started advertising my personal chef services and making connections on social media. One day, I posted a sandwich, and a business coach named Shannel Rivera reached out to me through Facebook. That message changed everything.
She asked if I would be interested in flying to Vegas and doing a women’s retreat for her. Without hesitation, I said yes—and I’d do the first one for free. That retreat opened the door to more opportunities, including more retreats and even a tasting-pairing dinner walkthrough of Stark Caverns in Eldon, MO.
Then, COVID hit, and like many others, I had to pivot. I ended up in Sedalia, where I helped open No.5 Bistro and Oxhorn Market in the 5th Levi Factory in the world. It was a crazy time, but when things began to open up again, I knew it was time to return to my true passion: running the Personal Chef Collective.
I moved to Kansas City with the goal of relaunching my business. After a few years of making tweaks and taking side jobs, things are finally picking up, and I’m finding my groove. It’s been a wild ride, but I’m excited about what’s next.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I run a business called Personal Chef Collective, where I specialize in creating custom, locally-sourced, and sustainable meals for my clients. My work spans from meal prep to private dinners and special events, offering a one-of-a-kind service where the menus change weekly to keep things fresh and exciting. I focus on using the best seasonal ingredients, supporting local farmers, and ensuring every dish is as eco-friendly as possible.
What I’m most proud of is the way I’ve been able to build strong connections with my clients through food. Whether it’s helping someone with dietary restrictions or providing families with healthier meal options, I take pride in crafting meals that are not only delicious but also personalized to fit their needs.
What sets me apart from others is my emphasis on sustainability and my passion for using local ingredients. My menus are always changing, which allows me to deliver unique, creative meals that you won’t find anywhere else. I’ve worked all over the country, and that experience has given me a deep appreciation for diverse flavors and styles of cooking, which I bring to every dish I make.
Beyond the food, I’m also proud of how my business started and grew. From a Facebook message that led to flying to Vegas for a women’s retreat to my journey through COVID and beyond, I’ve worked hard to stay true to my vision. Now, after years of fine-tuning, I’m in a great spot where I’m finding my rhythm and excited about where things are heading.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I don’t believe in luck. I think this world, the maker, or whoever is running the show gives you exactly what you need at the right time. In my experience, you attract what you put out into the world. If you constantly focus on negative thoughts or bad outcomes, you shouldn’t expect good things to happen. But if you’re telling yourself every morning, “People are going to love your food,” “You’re doing the work you’re destined to do,” and “This is your dream,” then that’s what you’ll attract.
I’m a firm believer that mindset is everything. I’ve always approached my business with the belief that hard work and a positive outlook will bring me where I need to be. Luck, to me, is just an excuse people use when things don’t go their way. You create your own opportunities, and it’s up to you to show up, do the work, and believe in what you’re doing. That’s how I’ve built my business, and that’s what has brought me success.
Pricing:
- Breakfast meal items are 10.00.per meal
- Lunch / Dinner meal prep meals are 20.00 ea
- Private dinners range from $125 – $225 per person
Contact Info:
- Instagram: https://www.instagram.com/chefallenkc
- Facebook: https://Facebook.com/chefallenplemmons
