Services
Private dining, brought to your Chicago table.
I cook for homes, offices and celebrations across Chicago and the North Shore — planned in detail, served without ceremony.
A tasting menu or a relaxed shared table, cooked in your kitchen and served at your pace. I arrive with everything, cook, serve, and leave the space exactly as I found it.
Included
- Menu designed after a short conversation
- Market shopping and provisioning
- Cooking, plating and service
- Full kitchen clean-down
Suits
Birthdays, anniversaries, quiet celebrations, hosting friends without leaving the kitchen.
A considered dinner in your home, office or a venue you've booked — discreet, punctual and built around a room that needs to talk as much as it needs to eat.
Included
- Timed courses that work around conversation
- Dietary profiles collected in advance
- Service staff and bar coordination
- Invoicing suited to company accounts
Suits
Client dinners, board dinners, team celebrations, closing dinners.
From an intimate reception to a larger celebration, plated or grazing, with a small trusted team when the numbers call for it.
Included
- Canapés, grazing tables or plated menus
- Timeline planning with your host or planner
- Service team coordination
- Drinks and menu pairing suggestions
Suits
Engagements, milestone birthdays, launches, small weddings.
Breakfasts that suit early risers, long lunches, dinners that build across the week. Menus adapt day by day to appetite and what the market offers.
Included
- Daily or half-day service
- Weekly menu planning with the household
- Provisioning and pantry management
- Children's and dietary menus
Suits
Lake-house weekends, holiday weeks, second residences, family visits.
A cooking session with the family, a market morning followed by lunch, a menu built entirely around one region or one ingredient. If you can describe it, we can probably build it.
Included
- Market visits and hands-on cooking
- Themed or regional menus
- Wine and producer pairings
- Multi-day culinary itineraries
Suits
Guests who want the food to be the event, not just part of it.
Celebrations
Canapés, first, then the table.
Milestone dinners and parties usually start standing up: a set of small, precise bites passed with the first drink, before everyone sits down to the main event.
Questions
Good to know
- How far in advance should I book?
- Two to four weeks is comfortable for a private dinner, longer for holiday season and multi-day stays. Last-minute requests are always worth asking about — check the calendar for what's genuinely open.
- Where do you cook?
- Across Chicago and the surrounding suburbs — Wicker Park, Lincoln Park, River North, the Gold Coast, Hyde Park, Evanston, Winnetka, Oak Park and the wider North Shore. Further afield is possible, with travel agreed up front.
- Who handles the shopping?
- I do. Provisioning is part of the service, and ingredient cost is set out clearly in your quote before anything is booked.
- Can you work with allergies and dietary requirements?
- Always. Vegetarian, vegan, gluten-free, allergies and children's menus are planned in from the start, not adapted at the last minute.
- How many guests do you cook for?
- Private dinners usually sit between two and sixteen guests. Larger numbers are possible with a small service team, arranged in advance.
- What do you need from the kitchen?
- Very little beyond working heat, a sink and counter space. I'll ask a few questions about the kitchen beforehand and bring whatever else is needed.