SMALL PARTY AND EVENT CATERING
IN CHICAGO

Exquisite displays and artfully crafted small bites for your Chicago party, designed to delight the palate and impress your esteemed guests with every
elegant detail.

INQUIRE

Welcome to a world where culinary artistry meets impeccable service. Chef David de Quay specializes in curating intimate gatherings that transcend the ordinary, where every bite tells a story of sophistication, passion, and global inspiration.

Each dish is a masterpiece, crafted with the finest ingredients and presented with elegance and flair. Whether it’s a chic cocktail party, an intimate celebration, or an exclusive dinner soirée, our bespoke small party catering service in Chicago ensures your event is nothing short of extraordinary.

From thoughtfully designed tasting menus to exquisitely plated small bites, every detail is meticulously curated to reflect your vision and impress your guests. We handle everything, from menu planning to seamless execution, so you can relax, entertain, and fully immerse yourself in the moment.

Explore Our Chicago Small Party and Event
Catering Experiences

Pani Puri Puffs with Lump Crab Salad, Mint, Cilantro Spicy Mayonnaise, Micro Greens Plated for Catering for a Small Party in Chicago by Private Chef David de Quay

The Bronze Grazing Experience

de Quay Dutch and European Cheese Selection, Artisan Breads, Crackers, Chutney, Dried Fruit, And Fresh Vegetable Crudite, Green Goddess &
Black Garlic Dips

Chef brings all display platters
and serviceware.

Host provides plates,
napkins & table decor.

Includes rinsing and loading of dishware, cleaning and
sanitizing kitchen.

Minimum 20 guests
$45 Per Person*

Mini Cornmeal Savory Stroopwafel with Aged Gouda and Tomato Chutney stacked and plated for catering for a small party in Chicago by Private Chef David de Quay

The Silver Grazing
Experience

ALL BRONZE EXPERIENCE PLUS:

3 butler passed or display deluxe hors’ d’oeuvres selected from:

Curried Lamb Croquette, Thai Basil and Mango Salad.

Mini Lobster or Shrimp Savory Cheesecake, Pecan Crust, Sour Cream.

Ahi Tuna Tartare, Keffir, Red Ginger, Avocado, Brioche Toast.

Bruleed Black Fig in Season, Melted Gruyere, Peach Glaze, Marcona Almonds.

Mini Reuben Sandwich w/ Black Forest Ham, Turnip Kraut, Emmenthaler, 1000 Island Dressing,Pretzel Bread.

Marinated Beef Carpaccio Spring Roll, Carrot, Cucumber, Sambal, Pea Tendrils, Grain Mustard Sauce.

Roquefort Bavarian,
Herb Cracker, Pickled Grapes.

Indonesian Mini Chicken Satay Skewer, Spicy Peanut Sauce, Sambal.

Traditional Dutch Bitterballen, with Dijon Mustard and Chive Cream.

Genever Cured Gravlax, wrapped around Pickled Beets and Lemon Grass.

Cornmeal Mini Stroopwafel, Aged Gouda Filling, Tomato Chutney.

Cabbage and Tapioca Chips, Caviar and Dill Creme Fraiche.

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

Minimum 15 guests
$62 per person*

Servers based on
number of guests.
20 % server fee additional

Hor’s d’oeuvres plated on Chef’s platters and serving pieces.

Wine poured into glasses with charcuterie in the background at a small chicago party catered by Chef David DeQuay

The Gold
Grazing Experience

ALL SILVER EXPERIENCE PLUS:

Publican Meats Charcuterie Board with Publican Artisan Breads, Pickled Mustard Seeds, Pickled Onions, Special Mustards, Marinated Mushrooms, Olives

Served on Chef’s Platters.

Minimum 15 guests
$85 per person*

Servers based on
number of guests.
20 % server fee additional

Spring Asparagus Two Ways: Grilled with Smoked Hollandaise, Tempura with Preserved Meyer Lemon and Aleppo Pepper Aioli plated on a black plate for catering for a small party in Chicago by Private Chef David de Quay

The Platinum
Grazing Experience

ALL GOLD EXPERIENCE PLUS:

Chef attended Paella Station

Signature “de Quay”
Spanish /Dutch Paella with Handmade Smoked
Dutch Rookworst, Grilled Langoustines, Saffron Rice Beans, Chicken

Cracklins, Sambal/Shrimp Sauce, Pumpkinseed/Basil Pesto

Prepared and plated individually by Chef attendant.

Team provides all serviceware, dishware, table decor, custom signage.

Minimum 15 guests
$130 per person*

Servers based on
number of guests.
20 % server fee additional

INQUIRE

*20 % Service fee for staffing not included in above pricing. Gratuity is not included but always most appreciated!

Desserts & Sweet Table
Experience

Selection of bite-sized Fine Pastry and Sweets butler passed or displayed

Hazelnut Macaron,
Chocolate Ganache Filling.

Verrine of Candlenut, Pandan, and Mango Cremeux, Speculaas Tuile.

Warm Mini Dutch Stroopwafels.

Raspberry and Pineapple
Pate de Fruits.

Mini Maple Creme Brûlée.

Chocolate and
Peanut Mousse Pave.

Mango Panna Cotta,
Pistachio Phyllo.

Warm Almond Paste Dutch “Banket” with Puff Pastry and Apricot Glaze.

Apple Tartlet, Caramel, Cardamom/Ginger Cream.

Speculaas and Coconut Tuile Cone, Pear/Raisin Compote Filling.

Mini Eclair, Pandan and
Vanilla Pastry Cream Filling,
Dark Chocolate Mirror Glaze.

Caramelized Banana Cake with Strawberry/Keffir Buttercream.

Crisp Saffron Meringues and
Sunflower Seed Pralines.

Fig Tartlet, Honey Mandarin Orange, Mint.

Add the above to any catering package category. Only available with the purchase of minimum level Bronze, Silver, Gold, or Platinum package.

3 selections: $20 per person
4 selections: $26 per person
5 selections: $33 per person
6 selections: $40 per person

INQUIRE

 Frequently Asked Questions for Small Party and Event Catering in Chicago

  • We curate fine dining, intimate celebrations, cocktail parties, birthdays, anniversaries, small wedding dinners, Board /Business formal dinners, and small corporate events.

  • For the Small Bites/Grazing menus, buffet service is available. For sit down dinner parties, we specialize in plated served dining experiences.

  • You can customize the menu for your party from the menu selections above on the small party and event catering page.

  • We recommend booking at least 2-4 weeks in advance to ensure availability, especially for weekends and peak seasons. From late 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 on inquire 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.

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