Chef David Rashty - Private Chef & Event Catering

Serves Bonita Springs, FL

35244

Hired 5 times

4 employees

9 years in business

$150/person

5.0

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Venmo, and Zelle.

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Credentials

Background Check

David Rashty
Completed on 6/7/2025

Introduction

***Please confirm you are ready to hire a chef before contacting us, as we incur a significant lead fee for each inquiry from potential customers. I am a graduate of the French Culinary Institute of NYC. I am a professional chef with experience in multiple 2-Star & 3-Star Michelin rated restaurants while working under such chefs as: Chef Masa Takayama & Chef Jean-Georges Vongerichten in NYC, Chef Daniel Boulud in Palm Beach, and Chef Michael Schwartz in Miami. I specialize in French, Japanese, Italian, and American Farm-to-Table cuisines. I am experienced in instructing both group & private cooking classes, sushi-rolling and dumpling-making tutorials. I am also well versed in private, residential cheffing and high-volume event catering. Food & wine pairing menus and sommelier services are also available upon request.

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

Our in-home private chef dining experience features a three-course menu, including an appetizer, main entrée, and dessert, starting at $150 per person for select ingredients. Prices may increase for premium ingredients, such as caviar, lobster, or other luxury items, based on your menu preferences. For parties of five or more, an additional fee applies to include a culinary assistant and servers to ensure exceptional service. Although we are happy to accommodate parties as small as two guests, we require a minimum charge of $500 per event to make the experience worthwhile for all. A 15% event fee is added to every invoice, covering expenses such as transportation, tolls, and minor incidentals. Unlike many catering services, we do not charge separate fees for setup, breakdown, or cleaning, ensuring a transparent and streamlined pricing structure.

What education and/or training do you have that relates to your work?

I am a graduate of the French Culinary Institute (now the International Culinary Center) of NYC. I am a professional chef with experience in multiple 2-Star & 3-Star Michelin rated restaurants.

What types of customers have you worked with?

I have worked as a residential private chef for several prominent and high-profile families throughout the Naples area.