CHEF KOVA

Cristofer Askervold Jr.

My love for cooking started when I was just seven years old. Growing up, I learned from two strong influences — my grandfather and my dad. I spent my holidays and summers fishing with my grandfather on the Sebastian River, eating what we caught and learning the value of fresh, simple ingredients. My dad was a firefighter with a real passion for cooking — and as everyone knows, firefighters are some of the best cooks around. He is also an avid hunter, so I grew up eating the wild game he brought home and learning how to turn it into something special. Those early experiences taught me to appreciate where food comes from and how to make the most of every ingredient.

At 17, I began my professional journey as a line cook, and by 21, I had worked my way up to Assistant General Manager. At 22, I moved to Massachusetts to train at an aspiring four-star restaurant, learning from some of the most talented chefs I’ve ever met. A year later, I was promoted to Sous Chef, and by 24, I became the Head Chef of a local steakhouse.

At 26, I found my true calling — cooking privately for clients who appreciate high-quality, thoughtfully prepared meals. Now, I've officially launched Kova’s Table, a private chef company dedicated to delivering high-end, personalized dining experiences.

At Kova’s Table, we focus on excellence — from fresh, locally sourced ingredients to restaurant-level presentation in the comfort of your home. If you love food, you’re in the right place.

RECIPES

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