CHICAGO’S PRIVATE DINNER PARTY CHEF

Experience a meticulously crafted feast for the senses, where every dish is artfully plated, flawlessly executed, and designed to elevate your
Chicago private dinner party!

INQUIRE

Host an exquisite, experienced chef-curated private dinner party that transcends the ordinary! Whether you're entertaining esteemed guests, celebrating a milestone, birthday, or indulging in an intimate gathering, Chef David de Quay crafts a bespoke dining experience tailored to your occasion.

Savor globally inspired cuisine, artfully plated and flawlessly executed, in the comfort of your own home or private venue. From elegantly composed small plates to multi-course tasting menus, each dish is thoughtfully prepared and served to your and your guests!

Relax and enjoy the evening as Chef David and his team handle every detail, from seamless service to expert cocktail pairings, ensuring an unforgettable, stress-free affair.

Explore Our Chicago Private Dinner Party Experiences

Fresh Compressed Watermelon, Feta Cream, Balsamic Syrup, Basil Oil, Micro Mizuna, Nasturtium Petals plated for a private dinner party in chicago by Private Chef David de Quay

The Bronze Experience

3 Courses

Plated on your China with Your Table Decor.

Custom Printed Menu.

Serving Staff Based on Number of Guests.

Clear, Rinse and Load Dishes.

Clean and Sanitize Your Kitchen.

$165 per person or reach the $800 minimum*

Pani Puri Puffs with Lump Crab Salad, Mint, Cilantro Spicy Mayonnaise, Micro Greens plated on black plate on mirrored surface for an elegant private dinner party in Chicago by Private Chef David de Quay

The Silver Experience

4 Courses

ALL BRONZE SERVICES PLUS:

Bottled Spring or Sparkling Water Service

Warm Towel Service

Hand Wash and Towel Dry your China and Serviceware.

Leave your kitchen sanitized and sparkling.

$235 per person*

Crepe "Vonaissiens" (French Potato Crepe) with Caramelized Onion, Creme Fraiche, Smoked Bacon, Sauteed Chanterelles, Bordelaise plated on a white plate for an elevated private dinner party in chicago by Private Chef David de Quay

The Gold Experience

5 Courses

ALL SILVER SERVICES PLUS:

Welcome Glass of Veuve Clicquot Champagne

Custom Decorated Tablescape with Matching China and Serviceware provided by our team.

Signature Custom Menu printed on Vellum.

Chef’s complimentary after-dinner Mignardise.

$325per person*

INQUIRE

*plus 20% Service Fee to compensate serving staff , gratuity not included but always most appreciated!

The Chef’s Chicago Private Dinner Party 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,
Ewephoria 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

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

Main Course

Roast Lamb Rack with Harrisa Rub,
Pistachio and Citrus Couscous, Mint, Parsley, Shaved Rainbow Carrots,
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, Chive Oil

Finale

Pecan 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 Dinner Parties in Chicago with a Private Chef

  • We can accomodate up to 36 guests for a private dinner party. For a Dinner Party of this size, we would need to coordinate a visit to see the size, scope and kitchen facilities in your space.

  • A customized fine-dining menu of global flavors curated from the selections in each course on the website. Custom printed menus for every occasion, all ingredients, service staff, all clean up and dish washing is included. For Silver and Gold dining experiences, we bring our china, glassware, flatware, table decorations, and other special touches depending on which level of service is booked. The number of servers from our excellent staff is determined by the number of guests.

  • We bring all necessary ingredients and cooking tools. For Bronze Dinner Experiences we use your China and glassware. For Silver and Gold packages we bring all dish ware, table decor, flatware and stemware. We may use a few of your kitchen tools, which are washed and stored before we depart.

  • We recommend booking at least 2-4 weeks in advance to ensure availability, especially for weekends and peak seasons. During the holiday months from late October until mid January, we suggest booking a minimum of one month in advance.

  • 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 on the inquire button at the top of the page. 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.

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