Private Chefs in New York, NY

Most New York kitchens are small, and chefs here plan around that. A galley kitchen in a prewar walk-up might have four burners, an oven that runs hot and no counter to speak of. The chefs below are used to it. They do more of the prep before they arrive, bring their own knives and pans, and carry everything up the stairs. If you have a loft in Tribeca or a brownstone in Park Slope with room to spare, say so in your request and the menu can get more ambitious.

A lot of the cooking follows the Union Square Greenmarket: ramps and asparagus in spring, Jersey tomatoes and corn in August, apples and squash from the Hudson Valley through the fall. Long Island oysters and Montauk fluke and striped bass show up when they're in season. Chefs who shop in Chinatown, Flushing or on Arthur Avenue in the Bronx cook from those neighborhoods too.

People book chefs here for dinner parties of eight around a borrowed table, birthdays, engagement dinners and holiday meals when nobody wants to fight for a reservation. December fills up fast, so send your request early. The proposal shows the full price, including our booking fee and tax, before you pay.