Multi-course seated dinners for four to twelve. The chef plans the menu, cooks in your kitchen, and plates each course at the table.
Course count, dietary fit, wine pairing pattern. Confirmed before the night.
The chef cooks in your house. Brings the tools, leaves it cleaner than found.
The chef plates each course at the table. Add a server above twelve guests.
A starting pattern, not a fixed menu. Every plan starts from your room, your guests, and the season.
Crudo, tartare, or a chilled soup. Sets the room.
Pasta, dumpling, or vegetable forward. The course that wakes the table.
Protein with technique. Cut and plate at table for groups under eight.
Dessert that finishes light, or a cheese plate with a poured liquor.
Up to twelve guests. The chef plates each course at the table.
Twelve to twenty guests. The server clears, refills, and runs the room.
Cocktail-forward nights. A bartender on the line keeps the pours moving.
The chef cooks dinner parties across Connecticut and Massachusetts. Primary focus is the Springfield-to-Hartford corridor. For private dinner parties 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 twelve at the table for chef-alone service. For larger seated dinners, see private celebrations. For weddings, see private weddings.
Yes. Allergies, vegetarian, vegan, gluten-free, kosher-friendly. Surface them at the consult.
Yes. For dedicated tasting-menu nights with pairings, see intimate gatherings.
Two to four weeks for a four-course dinner. Holiday season earlier.
Yes, as an add-on. For cocktail-forward events, see cocktail parties.
Yes. The chef brings tools, produce, and proteins. Wine and spirits are usually yours.
Every plan is custom. Pricing reflects guest count, menu complexity, and service depth. Inquire and you get a real number.
Four to twelve at the table. Four courses on the plates. The chef cooks.