HOLIDAY PARTY CATERING IN CHICAGO WITH A PERSONAL PRIVATE CHEF

Chicago’s personal private chef plating up a memorable and elegant fine dining experience for your holiday party this season

INQUIRE
Chef David Dequay leans on a table smiling at the camera

I specialize in high-end, small-scale holiday events in Chicago, personally managing every detail of your dining experience and hand-preparing each course to ensure exceptional quality.

Your Holiday Party Catering Transformed Into a Unique & Festive Fine Dining Experience by a Personal Private Chef in Chicago

We bring your vision to life, transforming your space into a festive dining experience that goes far beyond a typical holiday party. From the moment your guests arrive, they’re greeted by a warm, welcoming staff and thoughtful details that make them feel at ease. The beautifully set table invites them to relax and enjoy a memorable gathering, setting the perfect tone for a celebration filled with joy and connection.

My menus are thoughtfully crafted, blending traditional and global influences with a unique touch of Dutch and Indonesian inspiration. I prioritize seasonal ingredients, supporting local and small farms whenever possible.

Our warm, engaging, and professional staff ensures that both you and your guests feel relaxed and special throughout the event.

Every detail, from personalized presentation to custom menu cards, is designed to exceed your expectations. Booking is seamless, from start to finish, backed by my decades of experience in creating extraordinary holiday events. My approachable, respectful, and professional demeanor will put you at ease, so you can fully enjoy the experience.

HOLIDAY DINNER PARTIES

CORPORATE HOLIDAY PARTIES

EXECUTIVE HOLIDAY GATHERINGS

NEW YEAR’S EVE PARTIES

HOLIDAY SOIREES

SEASONAL GATHERINGS

INQUIRE

SINTERKLAAS
POP UP DINNER EVENT

ONLY 2 NIGHTS & LIMITED SEATS AVAILABLE
DECEMBER 12th & 13th at 7:00 PM
ANDERSONVILLE, CHICAGO | $225 per person + tax

A WORLD-CLASS DINING EXPERIENCE PRESENTING A MODERN INTERPRETATION OF TRADITIONAL DUTCH & INDONESIAN CUISINE, COMPLETE WITH CURATED WINE PAIRINGS BY SOMMELIER TERRY MCNEESE


THE MENU
“de Quay” Dumplings Potato, Black Pepper Gouda, Bacon, and Peas, Grain Mustard/Tarragon Dipping Sauce.

Panko and Curry crusted Tuna,
Candied Kumquats, Cucumber, Micro Cilantro, Red Ginger/Keffir Vinaigrette

Duck Leg Confit Betutu….. Spinach and Indonesian Spice Rubbed Duck Legs,
braised Savoy Cabbage with Pearl Onions, and Wild Mushrooms, Balsamic Natural Duck Jus

Rijsttafel

Beef Rendang with Peanut Topping, Rack of Lamb Satay with Mint, Cilantro, Thai Basil, Mango, Black Garlic Seasonal Vegetables, Nasi Goreng with Coconut roasted Acorn Squash and Fig Sambal, Spicy Peanut Sauce, Winter Greens with Quince, Spiced Pecans, and Goat Gouda Traditional Accompaniments

Duo of Sinterklaas Eclairs
Coconut, Chocolate Mousse, Bruleed Banana and Hazelnut, Pandan Ice Cream, Pineapple/Passion Fruit

RESERVE YOUR SEAT

PLEASE PUT “SINTERKLAAS” IN THE TELL ME MORE SECTION

OUR HOLIDAY CATERING & DINNER PARTY MENUS

The Tradition of Sinterklaas 3 Course Dutch/Spanish Holiday Dinner
$ 180 per person*

chef david de Quay beef tenderloin filet holiday dinner feature

Bottled Spring or Sparkling Water.
Plated on our teams China with your table decor.
Custom Printed Menu.
Professional Serving Staff based on number of Guests.
Warm Towel Service.
Hand wash and towel dry your China and Service ware.
Leave your Kitchen sanitized and sparkling.

Menu

Creamy Shrimp and Pumpkin Soup
Toasted Dutch Currant Bread with Coconut Shrimp Butter

Beef Tenderloin Filet with Mushroom and Herb Savory Streusel Cornmeal and Paprika dusted Torta Espanola, Fava Beans with Root Vegetables, Rioja Red Wine Sauce with Serrano Ham

Dutch Chocolate Tart, Almond "Turron" and Rum Ice Cream, Fig and Pear Coulis

* Minimum of 6 guests. 20 % fee to compensate service staff additional. Gratuity not included but always appreciated.

Winter Solstice Gathering 5 Courses celebrating the Season
$ 350 per person *

Bottled Spring or Sparkling Water.
Plated on our teams China, with a beautiful Seasonal Table Scape
Custom Printed Menu
Professional Serving Staff based on number of Guests
Warm Towel Service
Hand wash and towel dry your China and Service Ware
Leave your kitchen sanitized and sparkling

Menu

Trio of Seafood Delights Savory Dill Coronet, Shrimp and Celery Root Remoulade Quail Egg, Lotus Chip, Salmon Caviar, Creme Fraiche, Pickled Red Onion Cucumber wrapped Tuna Tartare, Kumquat, Sambal, Micro Purple Basil

Lobster and Pumpkin Bisque Vanilla Oil, toasted Coconut Puff Pastry Twist

Smoked Duck Breast Ginger/Quince Sauce, shaved Butternut Squash and Apple Salad, Toasted Raisin Bread Croutons, Fig Gastrique

Roasted Beef Entrecote Potato Gnocchi, Spinach, Truffle Gouda Sauce, Crispy Parsnips, Balsamic Mushrooms with Italian Parsley

Baked Alaska Terrine, flambeed Tableside Chocolate, Bananas Foster, and Pandan Ice Cream filled with Genoise Cake , Raspberry/Keffir and Passion Fruit Sauces

* 20% Service Fee to compensate staff additional. Gratuity not included but always appreciated. Minimum of 4 guests

Family Style Turkey Feast
$ 140 per person*
Children 12 and under $ 65 per person

thanksgiving holiday meal catered by personal private chef in chicago

Plated on your China with your Table Decor
Rinse and load your China and Serviceware
Family Style Platter and Serving Utensils provided by our Team
Leave your Kitchen Cleaned and Sanitized

Menu

Choice of Cream of Pumpkin and Shrimp Bisque , Parsnip Bacon Biscuits or Spinach Salad, Warm Goat Cheese in Phyllo, Raisins, Roasted Shallots, Sherry Vinaigrette

Family Style Dinner
Roast Turkey Breast
Smoked Turkey Leg Roulade filled with Chestnut Forcemeat
Giblet and Rich Turkey Gravy
Cranberry Chutney
Whipped Potatoes
Caramelized Onion and Celery Root, Turkey Sausage Stuffing
Green Beans with Carrots
Sweet Potato Hash with Roasted Pistachios and Brown Butter

Finale

Apple and Caramel Tartlets Pumpkin Ice Cream in Maple Tuile

* 20 % Service fee to compensate staff added to price. Gratuity not included but alway appreciated. Minimum of 8 guests

Holiday Grazing Buffet
$ 230 per person*

Custom decorated Tablescape with matching Buffet Display Pieces provided by our Team.
Your Dining Plates and Serviceware.
Professional Serving Staff based on number of guests.
Rinse and load all your Dishware and Serviceware.
Clean and Sanitize your Kitchen.

Menu
Balinese Spiced Panko Coated Shrimp, Sambal Dipping Sauce.

Mini Cornmeal Aged Gouda Stroopwafels, Tomato Chutney.

Shaved Brussels Sprouts, Butternut Squash, Belgian Endive and Pear Salad with Banyuls Vinaigrette.

Creamy Cauliflower and Truffled Gouda Fondue, Artisan Breads and Vegetables for Dipping.

Duck Confit Mini Tamales, Roasted Red Pepper and Poblano Relish.

Carved Porchetta Roast Pork, Smoked Eggplant, Braised Chard, Rich Pork Jus

Wild Rice with Celery Root, Carrots, Chicken Cracklings, Thyme and Brown Butter.

Dutch Style Red Wine and Spice Poached Pears.

Phyllo Tart filled with Apples and Eggnog Cream.

Chocolate Yule Log with Chestnut Pastry Cream Filling.

Cassis Pate de Fruit.

* 20 % Service fee to compensate staff added on. Gratuity not included but always most appreciated. Minimum of 8 guests

  • We had the absolute pleasure of having Chef David and his assistant Larraine cook a private dinner in our home for our wedding anniversary, and it was nothing short of amazing. From the moment they arrived, they were warm, friendly, and professional — and by the end of the night, it felt like we were hosting old friends rather than just a dinner service.

    The menu Chef David created was exceptional from start to finish. We were welcomed with a chilled bottle of Veuve Clicquot, setting the tone for the evening. Every course that followed was perfectly balanced, creative, and beautifully presented — from the Beef Carpaccio Rice Paper Roll to the Cream of Jerusalem Artichoke Soup (that phyllo “cigar” with bacon was incredible!), to the Compressed Watermelon with Feta Cream and Balsamic Syrup, which was as refreshing and visually stunning as it was delicious. Each bite was thoughtful and perfectly executed.

    The Grilled Beef Tenderloin Filet was cooked to perfection — tender, flavorful, and complemented beautifully by the Manchego polenta and pumpkinseed salsa. And the finale, a Coconut Rocher with Dutch Chocolate Cream and Tropical Fruit Compote, was the perfect sweet ending to an already flawless meal.

    Not only was the food outstanding, but Chef David and Larraine were such a joy to talk with throughout the evening. Their passion for food and hospitality truly shines through in everything they do.

    We can’t recommend Chef David highly enough — this was a 5-star experience in every way and the perfect way to celebrate a special occasion!
    -Sean L.

  • David was incredible! He was extremely professional, and made it a comfortable and enjoyable experience from start to finish… a true master at his craft 10/10 would recommend. Oh Ya… his food was absolutely amazing and the presentation was on point!
    -James H.

  • Meal was fantastic! David was great he arrived on time, was professional, and cleaned up after he was finished! Thanks for a memorable night!
    -Bill F.

  • We recently had the absolutely pleasure of working with Chef David de Quay and his incredible team for a private dinner in Chicago, and the entire experience was nothing short of exceptional. One of our guests even said it was one of the best meals she's ever had. From start to finish, Chef David and his staff went above and beyond to create an unforgettable evening for some of our most important partners.

    They handled every details with precision and care - from planning a beautifully curated menu to coordinating all of the rentals, setting up the tables with an elegant touch, and seamlessly breaking everything down at the end of the night. They level of professionalism and attention to detail was unmatched.

    The meal itself was extraordinary - each course perfectly balanced creativity and flavor. Working with Chef David made hosting this event a dream. We cannot recommend him highly enough and only wish we were located in the Chicago area so we had the opportunity to collaborate more often.
    -Eve S.

Crepe "Vonaissiens" (French Potato Crepe) with Caramelized Onion, Creme Fraiche, Smoked Bacon, Sauteed Chanterelles, Bordelaise Plated on white plate in elegant tablescape for a private dinner party in chicago
Grilled Colorado Lamb Rack brushed with Harissa, Pistachio and Citrus Couscous, Mint, Parsley, Cilantro, Pomegranate Lamb Jus plated on a black plate for a elegant private dinner party in chicago by Private Chef, David de Quay
Red Bell Pepper Consomme, Ricotta Filled Spinach Striped Raviolis, Button Mushrooms.... usually served tableside with garnish in bowls plated for a high end private dinner party in chicaog by Private Chef, David de Quay
Grilled Salmon, Truffle Risotto, Celery Root and Tarragon Veloutes, Zucchini, Yellow Squash, and Carrot Curls plated on a black plate for an elegant private dinner party in Chicago by Private Chef, David de Quay
Puffed Rice and Chocolate Mousse Dacquoise, Mirror Glaze, Mango and Raspberry Sauces, Fresh Berries plated on a dark reflective plate for a high end dinner party in Chicago by Private Chef, David de Quay
Fresh Compressed Watermelon, Feta Cream, Balsamic Syrup, Basil Oil, Micro Mizuna, Nasturtium Petals plated on a white plate for an elevated dinner party in Chicago by Private Chef David de Quay