When I decided to step away from the restaurant business and return to the world of private dining, it wasn’t a fallback plan. It was a deliberate choice—one made with clarity, boundaries, and intention.
This version of my private chef work is not about volume, convenience, or flexibility for flexibility’s sake. It’s about choosing projects that allow for full creative expression, executed entirely on my own terms. That distinction matters, because it defines not just what I offer, but who it’s for.
This experience commands a different kind of client. Not someone looking to outsource dinner for the night. Not someone comparing options like they’re shopping a menu. And definitely not catering.
This is for people who understand what dining can be at its highest level—where trust, anticipation, and creativity are part of the meal itself.
What I Offer (And What I Don’t)
I only offer four and seven-course (or more) chef tasting menus.
That’s it.
I’m always happy to accommodate food allergies, dietary restrictions, and strong likes or dislikes. Those are non-negotiables when it comes to taking care of people. But beyond that, I don’t take feedback on the menu beforehand.
In fact, my guests don’t know what they’re eating until the dish is placed in front of them.
That moment—when curiosity turns into discovery—is not a gimmick. It’s the entire point.
Why This Matters to Me
This approach allows me to focus 100% on the reason I do this in the first place:
the passion, the craft, and the creative process.
Total creative freedom.
No compromises.
No watered-down ideas.
No safe plays.
For the guest, that translates into excitement, trust, and a sense of occasion that simply doesn’t exist when everything is pre-approved and predictable. For me, it’s the difference between executing a service and creating an experience.
And yes—this requires a very specific kind of client.
The Right Fit
This experience is for diners who are:
- Adventurous
- Curious
- Trusting
- Deeply appreciative of food as art, not just sustenance
It’s for people who want to be surprised, challenged, and taken somewhere they wouldn’t go on their own. People who value the perspective of a chef and are willing to let that perspective lead the evening.
It’s also not cheap.
The rates are higher because the experience is elevated—intellectually, emotionally, and creatively. What you’re paying for isn’t just ingredients or time in the kitchen. You’re investing in vision, intuition, and a fully realized dining journey.
A Conscious Choice
Being this specific isn’t about exclusion. It’s about alignment.
When the expectations are clear, the experience is better—for everyone involved. The right guests leave energized, inspired, and talking about the meal long after the plates are cleared. And I get to do the best, most honest work of my career.
That’s the “why.”
Cheers.