CHEFIN connects you with vetted private chefs across the five boroughs and the wider New York area. Your chef does the shopping, cooks on the night, and leaves the kitchen the way they found it. That can be a Manhattan apartment, a Brooklyn brownstone, an office, a loft you have hired for the evening, or a beach house out east. You pick the dining style. We find the chef whose cooking suits your menu, your dietary requirements and the occasion, and a concierge stays with it from the first call to the last plate cleared. It is a restaurant-quality culinary experience in your own space, and a stress-free one: special occasions are what this is built for.

Family-style share plates start at $165 a head, tax included. Whether you are searching for a private chef or a personal chef in New York, it is the same call: tell us the night and we match you. Every menu is customized to your table, so the dining experience is built around your guests rather than a fixed list. CHEFIN chefs have cooked for more than 100,000 guests, including teams at Airbnb, Microsoft and Tesla. Finding a good chef in New York is the easy part. What sits behind them is the rest of it.

You pay per person, and the rate depends on the dining style and how many are coming. Cocktail and canapé packages start from $65 a head, family-style share plates at $165, three-course plated fine dining at $195, and five-course at $245. All inclusive of tax, with nothing added at checkout. There is no call-out fee, no ingredient surcharge and no cleaning charge either. The number you are quoted covers the chef, the groceries, the cooking, the service, and the kitchen left the way they found it.

Each package page shows its current rate. For an exact figure on your date and guest count, ask the concierge. Prices can shift on public holidays, over the December peak and for last-minute bookings. Every booking is full-service: a three-course meal or a five-course tasting menu, plated and served, with cleanup included.

What every package includes:

• A vetted private chef, matched to your menu and dietary requirements
• Menu design and revisions with your chef before the event
• All ingredients, sourced and shopped for by your chef
• Cooking on site at your venue, arriving ahead of service
• Full kitchen and dining area clean-up
• Concierge support from booking through to the event
• All taxes: the displayed rate is the final rate
• Public liability coverage, and payment held in trust until after your event

What sits outside the per-person price:

• Wait staff and bar staff: available as an add-on
• Drinks, tableware, glassware and cutlery: can be arranged as add-ons

CHEFIN chefs cook across the five boroughs, out to the East End and into the tri-state area. If you are looking for a private chef near you in any of these areas, we have chefs who go there regularly.

We cook wherever you are hosting: apartments and brownstones, lofts and hired event spaces, offices and boardrooms, beach houses and country homes, and outdoors on rooftops, terraces and in gardens. Tell the concierge what the space is like and your chef plans around it.

Manhattan: book a private chef in Manhattan across the Upper East Side, Upper West Side, Tribeca, SoHo, West Village, Chelsea, Gramercy and Midtown
Brooklyn: a private chef in Brooklyn covers Williamsburg, Brooklyn Heights, Park Slope, DUMBO, Cobble Hill and Greenpoint
Queens, the Bronx and Staten Island
The East End: a private chef in the Hamptons is one of our busiest summer bookings, covering East Hampton, Southampton, Bridgehampton, Sag Harbor, Montauk and the North Fork
Long Island: the North Shore, the Gold Coast, Great Neck, Garden City
Beyond the city: a private chef in Westchester, Greenwich or northern New Jersey, and across to Jersey City and Hoboken

Booking a private chef in the Hamptons is mostly a summer problem, and mostly a rental one: a house from Memorial Day, a rotating cast of weekend guests, and a kitchen you did not choose. Our chefs travel out from the city across the South Fork, from Southampton and Bridgehampton to Sag Harbor, Amagansett and Montauk, plus Shelter Island and the North Fork. They cook what is good that week (fluke off Montauk, Peconic Bay scallops, Long Island duck, whatever the farm stands have), and clean up before they go. July and August book out first, so three to four weeks ahead is comfortable and holiday weekends go earlier still. Tell the concierge what the rental kitchen is like, and mention it if the house has an outdoor grill. Several of our chefs would rather cook on it than not.

Private dining in New York does not have to mean a restaurant’s back room, a minimum spend and a set menu you did not choose. With a CHEFIN private chef you get the same polish at your own table: a menu built for your guests, plated and served, in a space that is yours for the night. It suits the occasions restaurants handle awkwardly — a milestone birthday with a custom menu, an intimate anniversary, a client dinner where the conversation matters more than the room.

It scales in both directions. A tasting menu for two in a West Village apartment, a long shared table for a big birthday in Brooklyn, canapés and a bar for a loft full of people. You set the guest list and the brief; the chef builds the menu and runs the night. For a private dining room without leaving your apartment, this is it.

New York eats more cuisines than almost any city on earth, and the culinary range of the chefs on the platform reflects that. Modern American leads, then Italian, Japanese, French and Latin American, and between them our chefs cover more than twenty cuisines. Several have cooked in Michelin-rated kitchens before moving to in-home work. What ties it together is access: a chef here can build a menu in the morning that would take a week of ordering elsewhere, because the purveyors for almost any tradition already exist within a few subway stops.

The Northeast supplies more than people expect.
Long Island duck and oysters, scallops from Montauk, Hudson Valley produce and cheese, apples and stone fruit upstate, and Greenmarket produce at Union Square through most of the year. Summer is peak seafood and tomatoes. Fall is the strongest season for local produce. Winter turns chefs toward braises and root vegetables.

Wine pairings come from closer than most people expect.
The North Fork of Long Island is two hours out and produces serious Merlot, Cabernet Franc and aromatic whites. Finger Lakes Riesling is the other local option worth a pairing.

The venues are the variable.
New York runs on pre-war apartments with galley kitchens, brownstones with a garden floor, new-build towers with an island and a view, and lofts in Brooklyn with room to spread out. A West Village galley and a DUMBO loft are two different nights to cook. Tell your concierge which one you have got.