Chic Charcuterique goes beyond simple meat and cheese presentations.

Miles Cook is a person as tiny and elegant as her charcuterie arrangements. Perhaps you have seen her, gracefully moving between guests. Maybe it was at the Wendi Kirby Music venue or at an I Cantori di Carmel event. Most likely you tried her cones, skewers and chocolate-covered strawberries – her specialty – without knowing the source of the deliciousness.

Cook is an owner of a newish catering company, Chic Charcuterique (aka A Board of Paradise), from her home in Seaside, where she has an industrial fridge that can hold all her favorite ingredients. There are cheeses (with an emphasis on brie), fresh fruit (berries, grapes), meats (when applicable) and more. Dried fruit and nuts are a big part of the game, and the bread is from Paris Bakery.

“I serve generous portions,” Cook says. “When there are 20 people, I will bring food for 40.”

Initially, Cook started the business with her best friend. The friend moved three months after they opened the business in 2023. “I was scared,” Cook says. “But she was very generous. She told me: ‘Miles, you can do this.’” So Cook took up the challenge.

Originally from the Philippines, Cook moved to Seaside with her parents when she was 9 years old. Her mother was good in the kitchen, she says. And in so many stories, that talent would have been passed down. There is a twist, however. Charcuterie is an art rarely learned at home.

“I have always liked food,” Cook continues. “But I’m self-trained.”

While Cook does the prep work at home, the actual assembling takes place at the location.

“Many of my clients have nice, big kitchens,” she says.

Charcuterie is about more than quality meats and cheeses. The true art is in the presentation. And while people grab and go, the board must remain inviting. Cook has a few possibilities to choose from: individual mini and “graze” boxes packed with sweet and savory goodies, cones or cups stuffed with salami, bread sticks, cheese, fruit and peanuts, brunch-style tiered grazing tables recommended for more than 20 people, and boards for gatherings of different sizes.

Charcuterie is a versatile culinary art. Cook prepares skewers with cheese, olives and meat – caprese style, adding tomato, mozzarella and basil. She also offers personalized products, with a client’s company logo or a happy birthday message on each product. All her arrangements are full of flowers.

Sometimes it’s hard to pin her work down as traditional charcuterie. She may surprise people with individually-packed hummus, warm honey-draped brie, bagels, stuffed bell peppers and macaroons.

And then, there are the chocolate-covered strawberries, everybody’s favorite. Cook starts with juicy strawberries and fine chocolate from Ghirardelli in San Francisco.

“I make food that helps people enjoy themselves,” she says. “If they are happy, I’m proud of my work.”

Each event is an adventure, a little architectural project. For example, Cook tries to physically elevate her presentations to make them more attractive. There are always vegetarian options. Naturally beverages are served, as well as Turkish delight – an old-fashioned, somewhat forgotten treat.

She goes with boxes to minimize the mess and so the client can keep the extra food and take it home. Cook hates waste, she says.

Chic Charcuterique serves Monterey, Salinas, Carmel, Carmel Valley, Pebble Beach, Pacific Grove and Seaside. (If catering falls outside of Cook’s delivery location, an additional charge is added to cover expenses.) The company is present at local farmers markets, showing off treats and looking for new clients.

Cook will be serving her bites at the March 15 Women’s Night Out hosted by the Monterey Symphony at Sunset Cultural Center in Carmel, alongside drinks from Pour Girl Bartending and tarot and palm readers.

Naturally, there is a limit of how much one person can do.

“I do small weddings. I’m not ready for big weddings,” she says modestly.

CHIC CHARCUTERIE is at farmers markets and more information is online at chiccharcuterique.com