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!
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
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*
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*
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*
*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,
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, Kohlrabi, Frisee and Hemp Heart and Radish Salad, Ginger Vinaigrette
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, Saffron Cauliflower, 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
Frequently Asked Questions for Dinner Parties in Chicago with a Private Chef
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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.
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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.
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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.
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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.
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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.
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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.
