Private Chef-Led Dining Experiences
Elevate your holiday celebrations with a unique, chef-led dining experience tailored to your preferences. Our top private chefs offer curated menus that cater to your guests' tastes, creating unforgettable moments around the table.
Whether you’re hosting an intimate dinner party, a family gathering, or a corporate celebration, our chefs will create a bespoke dining experience that reflects your unique tastes and the festive spirit of the season.
Enjoy a memorable event with expertly crafted dishes, exceptional service, and an ambiance that elevates your holiday celebration.
Length: Customizable (typically 2-4 hours depending on the menu and event format)
Package Includes:
Personalized menu consultation with your chosen chef
Selection of seasonal ingredients and menu themes (e.g., Italian, Mediterranean, French, Fusion)
Full-service private chef experience including preparation, cooking, and plating at your venue or our studio
Optional add-ons: Wine pairing, mixology services, custom decor, floral arrangements, and more
Type: In-Person
Serves: 6-20 guests (larger groups can be accommodated on request)
Meet our Chefs
Sample Menu by Julian D'Ippolito
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BABY GEM SALAD - abaté pear, citrus, fried chickpea
AMBERJACK CRUDO - pine nut crumble, lemon emulsion, grape conserva
BEEF TATARE - brioche toast, sauce gribiche, cured yolk
SCALLOP ROCKEFELLER - bechamel, gremolata, breadcrumbs
BUFALA MOZARELLA - burnt honey, blonde endive, sour apple
ARANCINI – acquerello rice, roasted pear, artichoke, taleggio fondue
SHRIMP FRA DIAVOLA – olives, basil, tomato sugo
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PRIME BEEF STRIPLOIN – glazed onion, salsa verde, miso
ROASTED BASS – brown butter, wilted greens, chili
OPAL VALLEY LAMB CHOPS – tahini yogurt, preserved lemon
CHICKEN SALTIMBOCCA – prosciutto, lemon butter, sage
IBERIAN PORKCHOP – creamed celeriac, mustard jus, roasted mushroom
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CAVATELLI ALL’AMATRICIANA – guanciale, chili, pecorino romano
BEEF SHORTRIB RIGATONI – pesto, spinach, caciocavallo
RICOTTA GNOCCHI – roasted squash, sage crumb, ricotta salata
HAND-CUT SPAGHETTI – argentine shrimp, saffron, fennel sofrito
PAPPARDELLE – wild mushrooms, tuscan kale, moliterno percorino
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POTATO PAVÉ – horseradish & truffle cream, fine herbs
SAUTEED GREENS – ‘nduja, confit garlic
SPROUTING CAULIFLOWER – bagna cauda, toasted almonds
ROASTED OYSTER MUSHROOMS – vin cotto, fried onion
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MINI LEMON TART
MINI TIRAMISU
CANNOLI
DARK CHOCOLATE TORTE
