Anniversaries, birthdays, retirements, holidays. The chef cooks the night you would not let a banquet hall touch.
Twenty-five, fifty, the round numbers. A private chef dinner the family will talk about for the next quarter-century.
Forty, fifty, eighty. A seated dinner that means more than a restaurant reservation.
Friends, family, the team. The chef cooks while the speeches happen.
Christmas Eve, Thanksgiving, the night the family flies in. The kitchen stays clean.
Friends, family, the team. The chef cooks while the speeches happen.
Christmas Eve, Thanksgiving, the night the family flies in. The kitchen stays clean.
Course count, dietary fit, wine pairing. Confirmed before the night.
The chef cooks in your house. Tools in, kitchen cleaner than found.
Chef plates each course at the table. Add a server above twelve guests.
Crudo, tartare, or a chilled soup. Sets the night.
Pasta, dumpling, or vegetable-forward. The course that wakes the table.
Protein with technique. Cut and plate at table for the room.
Tiramisu, a cheese plate, or a poured liquor finish.
Protein with technique. Cut and plate at table for the room.
Tiramisu, a cheese plate, or a poured liquor finish.
The chef cooks celebrations across Connecticut and Massachusetts. Primary focus is the Springfield-to-Hartford corridor. For events outside the primary area, inquire about availability.
Suffield · Avon · Glastonbury · Granby · Simsbury · South Windsor · West Hartford · Windsor · Enfield · Springfield MA · Longmeadow · East Longmeadow · Wilbraham
Four to thirty guests. Above thirty surfaces in a private wedding setup.
Yes. Allergy-marked plates, vegetarian and vegan trays in rotation. Surface them at the consult.
The chef plates each course at the table for groups under twelve. Above twelve, a server clears and runs the room.
Yes. For Sunday brunch and morning celebrations, see weekend brunches.
Two to six weeks for celebrations. Earlier in the holiday season.
Yes. As an add-on for cocktail-forward celebrations, see cocktail parties.
Every plan is custom. Pricing reflects guest count, course count, and service depth. Inquire and you get a real number.
The anniversary, the birthday, the retirement. The chef cooks.