Chef Madison Howard | Explore Culinary Excellence — Contact Today

Skip to Content

Close-up of two breakfast tacos on a white plate, filled with scrambled eggs, cherry tomatoes, shredded cheese, chopped onions, and microgreens.

A black plate with rice topped with pieces of chicken, cherry tomatoes, mushrooms, and garnished with cilantro and green onion

Roasted chicken leg garnished with herbs, served with roasted potatoes and a side of sautéed greens.

Shakshuka, garnished with chives and black sesame seeds and toasted bread slices

Homemade S’mores donuts

Two black meal prep containers, each with grilled steak, black beans, and grilled corn topped with cilantro leaves.

Homemade fried dumplings garnished with sesame seeds and chopped green onions on a white plate, with spicy mayo and fresh peanut sauce

Two black meal containers filled with salads including cucumbers, red bell peppers, chickpeas, artichokes, lettuce, olives, crumbled feta cheese, and fresh herbs.

Four plates of cooked salmon fillets with yellow sauce, lemon wedges, roasted Brussels sprouts, and garnished with parsley leaves.

Pumpkins crème brûlée, topped with decorative pumpkin pieces, served on white plates and garnished with pumpkin seeds and herbs.

Fried chicken breast with caramelized onions and tomatoes, grilled zucchini slices on a white plate.

A bowl of cooked pasta topped with cherry tomatoes, grated cheese, chopped green onions, and cooked mushrooms, all on a wooden surface.

Charcuterie board with cheese, crackers, grapes, tomatoes, figs, nuts, and sliced cucumber.

Three blueberry-topped donuts with purple glaze and a green leaf garnish on a white paper in a metal tray, on a wooden surface.

Grilled peach halves topped with whipped ricotta, walnuts, and honey, served on a wooden board with green leaves.

Four clear glass containers filled with chicken shawarma, grilled zucchini, and lentils.

Close-up of two breakfast tacos on a white plate, filled with scrambled eggs, cherry tomatoes, shredded cheese, chopped onions, and microgreens.

A black plate with rice topped with pieces of chicken, cherry tomatoes, mushrooms, and garnished with cilantro and green onion

Roasted chicken leg garnished with herbs, served with roasted potatoes and a side of sautéed greens.

Shakshuka, garnished with chives and black sesame seeds and toasted bread slices

Homemade S’mores donuts

Two black meal prep containers, each with grilled steak, black beans, and grilled corn topped with cilantro leaves.

Homemade fried dumplings garnished with sesame seeds and chopped green onions on a white plate, with spicy mayo and fresh peanut sauce

Two black meal containers filled with salads including cucumbers, red bell peppers, chickpeas, artichokes, lettuce, olives, crumbled feta cheese, and fresh herbs.

Four plates of cooked salmon fillets with yellow sauce, lemon wedges, roasted Brussels sprouts, and garnished with parsley leaves.

Pumpkins crème brûlée, topped with decorative pumpkin pieces, served on white plates and garnished with pumpkin seeds and herbs.

Fried chicken breast with caramelized onions and tomatoes, grilled zucchini slices on a white plate.

A bowl of cooked pasta topped with cherry tomatoes, grated cheese, chopped green onions, and cooked mushrooms, all on a wooden surface.

Charcuterie board with cheese, crackers, grapes, tomatoes, figs, nuts, and sliced cucumber.

Three blueberry-topped donuts with purple glaze and a green leaf garnish on a white paper in a metal tray, on a wooden surface.

Grilled peach halves topped with whipped ricotta, walnuts, and honey, served on a wooden board with green leaves.

Four clear glass containers filled with chicken shawarma, grilled zucchini, and lentils.

Madison Howard is a chef based in Los Angeles. Let’s work together.