June Pagan was born in New York, and remained in the tri-state area until she was in her early twenties. Her interest in the culinary arts was sparked by visits to legendary restaurants such as Brasserie and El Faro, and Greene Street. She has a strong affinity for East Coast cuisine styles, from New England to Florida. She developed a broad range of ethnic styles, through her years of exposure to different food cultures in New York. June has more than two decades of experience as a full-service caterer, private chef, corporate yacht chef, and consultant to restaurants and health spas. She has also created and developed a weight-loss and disease prevention food program, “Clean Cuisine.”
During the early 1980’s, June was a corporate yacht chef on the eastern seaboard, providing exclusive meal service to the owners of multi-million dollar yachts from the Caribbean to Halifax, Nova Scotia. Among her many clients was the owner of the New York Coliseum (New York Islander hockey team). June worked the 1983 America’s Cup competition, providing catering services. By the mid 1980’s, she was fully trained at the Pritikin Center in Santa Monica, leading to the position of Head Chef at a satellite facility. During 1987, she served as personal chef to Al Pacino and Diane Keaton, providing New York Italian style menus. She was also the personal chef to Sally Field from 1987 through 1990, serving regional American dishes to Ms. Field and her family.
By 1996, June had become the personal chef to Elizabeth Taylor. June utilized her well-honed dietary expertise to help Elizabeth Taylor achieve a fifteen-pound weight loss goal in two weeks, prior to a European tour. From 1998 through 2000, June served as personal chef to the CEO of City National Bank, providing gourmet and diet-oriented family meals. In addition to providing in-home meals to these personal clients, June also catered larger dinner parties, wrap parties, and other special events.
As a result of her experience with high-profile Hollywood clientele, June developed a following for her unique approach to healthy gourmet-style cooking. By 1990, June was one of the first chefs to develop a gourmet food delivery service, providing “clean cuisine” to her demanding clientele. She has developed hundreds of specialty dishes which, while being designed for disease prevention and weight loss, satisfy the palate. Her numerous clients have included Glen Frye, Fran Drescher, Jason Alexander, Katie Sagal, Kathy Najimy, Eddie Murphy, Prince, Aaron Spelling, Pia Zadora, Michael Pressman, the Trusteeship for the Betterment of Women, and the Italian-American Foundation of San Pedro. Her menu consultation clients have included the Los Angeles Athletic Club and the Pritikin Center. Most recently, June served as private chef to Judith & Steven Krantz, keeping Ms. Krantz at a svelte Size 2.
In addition to her experience as a chef, June Pagan is an accomplished baker. She has created her own line of miniature desserts, which achieved popularity among restaurants, caterers and her private clients.
June Pagan is currently working on incorporating healthy chocolate desserts into her dietary program, with an emphasis on creating satisfying-but-healthy sweets for menopausal women. June will be developing a number of desserts that can be consumed by people with diabetes. She also provides menu consultation services to individuals as well as businesses.
June Pagan was voted “Best Chef for two” – Los Angeles Magazine, “Best of L.A.” 1999 issue. She has also held membership in the San Francisco Food Society and the Los Angeles Women Chefs Association. For June Pagan, cooking has been much more than just a career – it has been her journey in life.
During the course of my work as a private chef for Judith and Steve Krantz, Mrs. Krantz gave me this kind note, along with a beautiful pendant which was sculpted by her husband... 
In the late 1990's, I provided a specialized food delivery service for pregnant women. Here are two articles that were written about that service....
The Value of a Private Chef is Measured by More Than Just Food Alone Cost of Kobe Filet for four: | $300 |
Cost of four ounces of Urbani Premium Cuison Truffles: | $300 |
Cost of two bottles of 1997 Castello Banfi Poggio all' Oro: | $250 |
Cost of a private chef's integrity: | Priceless |
In my 20+ years as a private chef, I have seen it all - from family feuds and drug abuse, to infidelity and graft. Early in my career, while working as a yacht chef, I learned that "loose lips sink ships." Working in the family kitchen, a private chef is privy to many personal details that should be kept private. The kitchen is the heart of every home, where intimate conversations often occur. A chef with integrity will always have your best interests at heart. This means: 1) Never eavesdropping on private conversations in the kitchen; 2) Respecting the privacy of clients by staying out of their personal conversations; and 3) Never sharing private information about the client.
