Olive Branch is a bi-coastal personal culinary company serving private households in San Francisco and New York City, built on a simple but uncommon belief: food should function as care.
We provide highly personalized, wellness-forward cuisine designed around individual health needs, preferences, and daily realities. Our work is rooted in listening, precision, and long-term stewardship, supporting health, longevity, and ease through thoughtful design and refined service.
This is a relationship-driven approach to nourishment.
Olive Branch does not operate from preset menus, programs, or packages. Every engagement begins with listening and is built from the ground up for the household it serves.
There are no templates to follow and no formulas to scale. Each menu is thoughtfully designed, refined through experience, and shaped by an ongoing relationship allowing the work to remain personal, responsive, and deeply aligned.
We begin with a detailed intake to understand health needs, preferences, rhythms, and household dynamics.
Your chef designs a custom menu based on your goals, dietary requirements, and seasonal ingredients. Nothing assumed.
Meals are prepared in small batches and delivered ready to enjoy, with clear labeling and reheating guidance.
We believe in the evolution of taste. Menus evolve over time. Preferences are remembered. Service adjusts as life changes.
No contracts. Service can pause or resume as needed.
Chef & CEO | San Francisco
Jhonathan Rupchand-Kokotek is the founder, chef, and CEO of Olive Branch, and the architect behind its philosophy of wellness by design. Born and raised in Suriname, he emigrated to New York City in 2002, bringing with him a deep respect for food as both nourishment and care. His earliest culinary education began at home, cooking alongside his mother and learning the traditional dishes that shaped his understanding of flavor, culture, and intention.
After formal culinary training in New York City, Jhonathan worked in acclaimed kitchens including Café Boulud and Quest Restaurant, where he trained under Tom Valenti and developed both technical discipline and leadership skills. At just 21, he was named the youngest executive chef in the Montauk area while leading the kitchen at Montauk Manor Hotel, earning recognition from Montauk Pioneer Magazine and the Southampton Press.
Jhonathan’s cooking blends French and Italian techniques with West Indies and international influences, resulting in food that is bold, balanced, and deeply considered. Beyond the kitchen, he has led pop-up restaurants, hosted cooking classes, provided high-end catering, and advised restaurants on menu development and kitchen operations.
Today, based in San Francisco, Jhonathan sets the standards, values, and strategic direction for Olive Branch across markets. He remains closely involved in both culinary vision and client experience, ensuring the company’s growth never comes at the expense of care, integrity, or human connection.
Managing Partner | New York City
Prescilla Ramcharran-Pan is the Managing Partner of Olive Branch in New York City, where she leads operations and client relationships with precision, warmth, and unwavering commitment to the Olive Branch standard of care. Born in Guyana and raised in New York, Prescilla’s relationship with food was shaped early through family, culture, and time spent in the kitchen alongside her mother.
Her path into the culinary world was not linear. After initially pursuing nursing, Prescilla made the difficult decision to step away from school and focus on supporting herself, eventually working full-time while searching for a more fulfilling path. That turning point came when she joined Olive Branch in San Francisco, assisting in the kitchen and learning the foundations of professional cooking through hands-on experience.
Starting with prep work and gradually taking on greater responsibility, Prescilla developed confidence, technical skill, and a deep sense of pride in serving clients through food. As her role expanded, she began curating menus, managing kitchen operations, and ensuring every detail reflected Olive Branch’s philosophy of intentional, personalized nourishment.
A New Yorker at heart, Prescilla returned home to help launch and lead Olive Branch’s New York City presence. Today, she oversees the NYC market with the same care, consistency, and attention that define the brand nationwide. Together with Jhonathan, her leadership ensures Olive Branch operates as one unified company, grounded in shared values and a singular standard of excellence.
Olive Branch is supported by a trusted team of culinary professionals who share a commitment to thoughtful preparation and long-term client care. The team is intentionally curated to uphold the standards set by leadership and ensure consistency across households.
Olive Branch welcomes chefs who value intention, discipline, and personal care through food.
If you are drawn to thoughtful preparation, respectful service, and building long-term relationships with clients, we invite you to inquire about opportunities to join our team.
If you’re interested in learning more about the Olive Branch approach or exploring a culinary partnership, we invite you to begin a private conversation.