CORPORATE AND EXECUTIVE CATERING IN CHICAGO

Luxury Private Dining and Catering Experiences for High-Level Business Engagements by an
Experienced Private Chef in Chicago

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Host exclusive corporate gatherings and events with bespoke private dining experiences tailored for executives, board meetings, investor dinners, and high-profile client entertainment. Our private chef-led catering brings five-star service, locally sourced ingredients, and a seamless, stress-free experience to your business events.

An unforgettable global dining experience by an
Experienced Chicago Chef that leaves a lasting impression!

a luxurious pani puri puff plated by chicago personal chef for corporate and executive catering in chicago
a delicious favorite colorado lamb rack plated by chicago personal chef for corporate and executive catering in chicago
Delicious and luxuriously presented asparagus two ways plated by chicago personal chef for corporate and executive catering in chicago
high end mushroom dish plated for corporate and executive catering by private chef in chicago

Sophisticated Private Dining for Chicago Business & Corporate Engagements

Exclusive Private Chef Catering
Custom, chef-curated menus designed for your event.

Seamless, World Class Service
Full-service setup, dining, and cleanup so you can focus on your guests.

Custom Tailored Menus
Refined Global Cuisine with an elegant presentation.

Executive & C-Suite Events
Perfect for board meetings, client appreciation dinners, VIP Guests, and investor gatherings.

Private & Discreet Experience
Enjoy fine dining in your office, company high-rise, a private venue, or your home with complete privacy

Whether you're hosting a strategic meeting, celebrating a company milestone, or entertaining VIP clients in Chicago, we curate an exceptional dining experience that reflects the sophistication and professionalism of your business.

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Example of Chicago Corporate & Executive Catering Menu


Chef’s Amuse

Crisp Pani Puri Puff with Lump Crab Salad,
Spicy Mint/Cilantro Sauce.

Truffled Gouda Gougeres

Dutch Veal Bitterballen, Chive Cream.

To Start

Spinach Salad with Red and White Endive,
Euphoria Cheese, SunChoke Chips, Pickled Pearl Onions,
Pommery Mustard Vinaigrette.

Red Bell Pepper Consommé, Ricotta and
Chive filled Spinach striped Raviolis and Button Mushrooms.
(Served Tableside)

Cream of Jerusalem Artichoke Soup, poured tableside, with Bacon Parmesan
Phyllo Twist (Delicate Cigar) garnish.

Compressed Watermelon, Feta Cream,
Balsamic Syrup, Basil Oil, Micro Mizuna,
Nasturtium Petals.

Balinese Mussel, Coconut and Curry Bisque,
Shrimp Lumpias.

Second

Crepe “Vonaissiens”, French Potato Crepe
with Caramelized Onion, Creme Fraiche, Smoked Bacon, Sautéed Chanterelles in Season, Bordelaise Sauce.

Coconut Gouda Risotto with Snow Peas,
Butternut Squash, Sambal Oil. Option to add Grilled Shrimp.

Tempura Shiitake Mushrooms, Miso/Brown Butter Aioli, shaved Kohlrabi, Frisee, Hemp Radish and Heart Salad, Ginger Vinaigrette

Yuzu marinated Salmon Tataki, Melon “Japonaise” with roasted Red Pepper, Thai Basil, Lime, Cilantro, Yu Choy, Sesame Crisps, Lemon Grass

Main Course

Grilled Lamb Rack with Harrisa Rub,
Pistachio and Citrus Couscous, Shaved Rainbow Carrots,Mint, Parsley,
Pomegranate Gastrique, Natural Lamb Jus.

Vadouvan Curry and Panko Crusted Ahi Tuna,
Pea Tendril, Lemon Grass, Jicama Salad, Mango/Thai Basil
and Sambal Matah Emulsions.

Porchetta Roast Pork, Smoked Eggplant,
Cumin Roasted Rainbow Carrots, Braised Chard,
Rich Pork Jus.

Vegetarian Trio: Nasi Goreng with Traditional Condiments,
Yuba Noodle Satay Stir Fry with Green Onion,
Micro Red Cabbage, Hearts of Palm Salad with Crispy Wontons.

Pan seared Sea Bass, Chorizo Risotto, Lobster/Red Wine Sauce, roasted Fennel, Saffron Cauliflower, Chive Oil

Finale

Pecan and Honey Square, Mascarpone Cream, Ruby Port poached Pear with Raisin Filling, Cinnamon Kataifi

Sweet Puffed Rice and Chocolate Mousse Dacquoise,
Mirror Glaze, Mango and Raspberry Sauces, Fresh Berries.

Pandan, Candlenut, and Mango Cremeux,
Speculaas Tuile Cookie, Tropical Fruits in Keffir Syrup.

Simply Make One Selection
From Each Course

BOOK YOUR EXPERIENCE

 Frequently Asked Questions for Chicago Corporate and Executive Catering

  • We offer refined, chef-crafted menus that elevate business dining beyond standard catering, providing a gourmet experience for executives and clients. Personalized friendly service, chef involvement in every event, special touches, attention to every detail distinguish us for your fine dining corporate needs.

  • Yes, we specialize in high-end business dining, from executive cocktail parties and receptions to sit down formal dinners.

  • While we focus on intimate executive gatherings, we can discuss options for larger events.

  • We recommend booking at least 2-4 weeks in advance to ensure availability, especially for weekends and peak seasons. From mid October to mid January we suggest booking at least a month ahead.

  • Absolutely! Chef David personalizes every menu to accommodate allergies, dietary preferences, and special requests. He strives to make any dishes with dietary restrictions as creative and delicious as the dishes the other guests are enjoying, it's never a throw together or an afterthought but meticulously planned and approved by the hostess/host

  • Click inquire at the top of the page and simply fill out the lead form, and Chef David will respond within 24 hours to confirm availability for your date, and at the same time, a Questionnaire will be automatically emailed to you where you can make your menu selections. Once we receive the Questionnaire, an invoice for your total experience and payment choice will be sent.

  • 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.

  • 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.

  • 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.

Fancy potato crepe style plated on white plate with bordelaise sauce lined around the crepe for an elegant catered small party in chicago by Private Chef David de Quay
Colorado lamb rack plated on a black plate for catering for a small party in chicago by Private Chef David de Quay
Ravioli plated in a delicate broth tableside for catering at a small party in Chicago by Private Chef David de Quay
Salmon dish elegantly plated on a black plate for a small party catering in chicago by Private Chef David de Quay
Chocolate dessert plated on a black reflective plate for catering for a small party in Chicago by Private Chef David de Quay
Compressed watermelon plated on a white plate for catering for a small party in Chicago by Private Chef David de Quay