Long Island's
private chef.
Nearly 30 years in hospitality, brought to your home or venue. Intimate plated dinners through weddings, boils, and corporate programs — with a calm run-of-show.
Three ways to host
A calm run-of-show
Tell me the night
Date, headcount, venue, and the food you’re dreaming about.
Get the run-of-show
Menu, staffing, equipment, and timeline — spelled out in contract.
Lock the date
Deposit holds your date. I handle sourcing and logistics.
Stay present
I run the pass. You enjoy your own party.
Lock the date.
Tell me what you’re planning. I’ll come back with a menu direction, staffing, and a clear quote — usually within 48 hours.
Plan before you book
Short guides answering the questions every Long Island host asks me first. Read these and your inquiry comes back tighter — you already know your budget, portion sizes, and lead time.
Catering questions, answered
How far in advance should I book a caterer on Long Island?
For intimate dinners, 2–4 weeks is usually enough. Weddings and large gatherings book 2–6 months out, and peak season (May–September) dates go earliest. If your date is close, ask anyway — midweek and off-season openings come up.
What areas do you serve?
All of Nassau and Suffolk County, plus Manhattan and the boroughs. Travel is spelled out in the quote so there are no surprises.
How do portions work for 20, 50, or 100 guests?
Portions scale with the format — plated dinners are portioned per seat, boils and buffets are built with headroom so the line never runs dry. The portion-size guide below breaks down exact planning numbers.
How does the deposit work?
A deposit holds your date; the balance is due per the contract terms you sign. The quote spells out menu, staffing, equipment, and timeline before you commit anything.
What does catering cost per person on Long Island?
It depends on format and menu — plated multi-course dinners price differently from boils and buffet lines. The cost-per-person guide below walks through real ranges so you can budget before you inquire.
How much does a private chef cost on Long Island?
For a private chef dinner on Long Island, most Nassau and Suffolk hosts land between $45 and $75 per person for a plated, full-service meal — that covers the menu, cooking, and service. Smaller groups often run a few dollars higher per person because a fixed travel and staffing block gets divided across fewer plates, and protein choice is the biggest lever: a filet-and-scallop menu can run $20–$30 more per person than chicken and pasta on the same guest count. Bar service and rentals are quoted separately. The cost guides below break down the full ranges.