JW Events

Guests should know that the cost for a private chefs services are between $100-$150 per hour (chef fee), plus the cost of ingredients and travel. The costs include: Menu planning, Food shopping, Prepping, Cooking, Storing food properly and Cleaning the kitchen. At a minimum guests should expect to spend for a party of 10 around $3000.

My typical process working with a new customer is to find out exactly what they want at their event. This can be anything from type of food, how the food is served and then how casual or formal they would like their event to be.

I am a CIA graduate, trained under highly acclaimed chefs Gordon Ramsay, Thomas Keller, Michael White, Matthew Accarino, Daniel Boulud and Markus Glocker. I have over 10 years of working in and running Michelin rated restaurants. I am able to cook and cater any specific party and have the ability to customize your event to make your event special and unique. I am also food safe certified in NYC and am serve safe certified.

I began as a bus boy at Cosimos in Newburgh, working from bus boy to waiting tables and then to prep cook in the kitchen. After being accepted and graduating from the CIA Hyde Park NY, I turned my sights to NYC to work for some of the best chefs/restaurants in the country. After working in these kitchens, I wanted to make a greater impact and be able to guide young people in the culinary and baking direction. So I began teaching to middle school and high school students basic culinary and baking skills.

I have worked with families who want me to cook just for them and their staff. I have also worked with clients that want to throw a simple 2-3 course dinner party up through 6-7 courses for 20 people. I’ve cooked for smaller boutique weddings up to 75 people. I’ve also had the ability to be able to serve 6-8 different canapes/hor douerves up to 100 people.

Advice I would give to a customer looking to hire a provider is to match up your budget with the budget of what the chef/service has given. Know what you want or have an idea of what you want. The more information the client can give the chef the more accurate the chef can be in a quote.

What type of cuisine are you interested in? What is your budget? How casual or formal is your event? Where is the event? What will you need to be provided with? (Plates, glasses, utensils etc) Is there a kitchen onsite? Does it have an oven?