Private Chefs

By Marlene Ridgway

Food is an intimate, connecting experience that brings cultures and people together, even more so in the comfort of your home.

Breaking bread with friends and family is the perfect way to gather and unite by trying new things and experiencing different cultures through food. With the help of private chefs and in-house preparation, smaller events and parties have become a true celebration of food and good company. Private chefs from all over the country are bringing top-tier levels of food, service, and more as they prepare and present restaurant-level meals in real-time in your own kitchen.

Hosting elegant dinner parties in our homes, topped with fine attire, entertainment, and a scrumptious menu was once a common practice that faded from popularity as restaurants and dining out became the norm. However, smaller events at home are on the rise once again.

“I love transporting our clients to a time when people dressed up and entertained at

Chef Lisa Brooks, founder and owner of Heart & Soul explains, “the mission has always been to help people rediscover the joy of feasting together. It started as helping families to get back around the dinner table for weeknight meals. Now, it’s expanded to include very memorable celebrations and elegant dinner parties.” home,” says Sok Featherston, self-taught chef, and owner of Finders Keepers in Seattle. “I think the pandemic may have somewhat restored that.” The past few years have brought about many changes, and chefs around the country are noticing a demand for more intimate, at-home gatherings, but without sacrificing that elevated cuisine that’s achieved at fine-dining restaurants.

Chef Missy Wolff Fraley, founder and executive chef at The French Magnolia, a luxury culinary brand based in North Carolina, says, “When I first developed the brand, it was a food blog with the intent of eventually developing a culinary television show. Within a short period of time, my husband and I began to see a real need for fine dining in the home.”

The need for private chefs begs the question, what exactly does the experience look like? “I think when people hear private chef they sometimes assume we make weekly Tupperware rations for two,” says Featherston. However, meal prep is only scratching the surface. Chef Lisa Brooks, founder and owner of Heart & Soul explains, “the mission has always been to help people rediscover the joy of feasting together. It started as helping families to get back around the dinner table for weeknight meals. Now, it’s expanded to include very memorable celebrations and elegant dinner parties.”

Private chefs can offer a carefully curated experience that has evolved into a start-to-finish type of event. These evenings or even weeklong vacations can involve everything from a delectable menu, perfectly paired wines, and excellent service to setting the table, providing dinnerware and decor, and cleaning up.

Chef Bonnie McPike, of Bonnie Rae in Washington, says “Our initial concept was primarily a meal delivery service. However, our company has grown dramatically and we now cater to professional sports teams, corporate events, weddings, and small intimate parties.” Similarly, Michael Casciello, CEO and founder of Food Fire + Knives, explains, “Initially, I started the company as in-home cooking classes. But we began receiving more requests for private chef dinners. It became apparent that almost no one but the host actually wanted a cooking class. So, we began to pivot to the private chef world.”

Although the food is the centerpiece of most events, private chefs orchestrate an opportunity for connection, conversation, and creativity with the level of detail that goes into each job. “When we first began, we used our client’s china and wine. However, we very quickly shifted into all-inclusive luxury experiences where everything is included – beautiful linens, flowers, candles, silver flatware, china, and stemware for every course. We even bring special dinner music,” says Fraley. “We eat with our eyes, so the experience starts with the table and then you get taken on a culinary and wine journey.”

“I had a Southeast Asian upbringing with Peranakan food and I also drew on my twenty years of culinary inspirations from China. We felt the Peranakan and East Asian (China, Japan, Taiwan) menu would offer the community something unique and exciting for their palettes focusing on more complex, traditional flavors,” like this Tuna Tataki, says Chef Sok Featherston.

Each home is a new opportunity to elevate the space, the cuisine, and the occasion. “The greatest part of private catering is building deeper relationships with my clients and nourishing them through food,” says McPike. Brooks agrees, “There’s a special feeling working in the customer’s home and bringing the experience to them. It feels more intimate and we truly feel a part of the celebration.”

One of the great joys of private events with chefs is that guests receive the most complex and delicious dishes that are typically only available at a restaurant, but in the luxury of their own homes.

“Finders Keepers offers over-the-top catering for in-home entertaining. The idea was to provide upscale home cooking using premium ingredients with authentic heritage sauces, chilis and pastes made in-house from scratch,” says Featherston.

“We felt the Peranakan and East Asian menu would offer the community something unique and exciting for their palettes focusing on more complex, traditional flavors.”

The high-quality dishes are the reason why private chefs and events continue to grow in popularity. For example, Lowcountry shrimp and grits by Chef Brooks is the mouthwatering epitome of Southern coastal cuisine that transforms a classic into something elegant.

“My version uses a garlic sherry wine sauce as its base with jumbo shrimp, crisp bacon, fresh scallions, and savory mushrooms over smoky Gouda grits,” says Brooks. “One of our soups, Velvet Love Vichyssoise, is so delicious and special that we have clients request it months in advance,” says Fraley. “Our crispy skin duck breast with puffed clove carrots and cherries au Poivre is quite special as well.”

“We live in the details and our clients trust that we will exceed their expectations. We have thought through every detail, so our clients can entertain flawlessly,” says Chef Missy Wolff Fraley.

Delectable food and event planning do not come without challenges, which can be a large part of working in residential kitchens. According to Casciello of Food Fire + Knives, “problem-solving and thinking on the fly is what chefs live for. We wanted to make the process as simple and seamless for our customers.” To make the process easier, communication is above all else, and “our chefs bring their own equipment that they need to execute and adjust when they arrive.”

Despite the many challenges, smaller, more intimate gatherings in homes, rentals, or even vacation homes are here to stay. With the changes brought about by the last few years, the idea of luxury in the comfort and safety of your home will be a lasting one. You receive a more curated experience, one that can accommodate food allergies, personal taste, a lot of fun, and more. “People are truly realizing how their relationships are precious and they want to spend their time giving friends and family their undivided attention. As people continue to invest their time into relationships, we will see the private cheffing industry continue to grow and bear fruit,” says Fraley.