Corporate Private Chef in New York
Dinner for the client you're trying to win, cooked in your conference room, apartment or rented loft, and served to the minute on your run of show.
What Companies Book
Every booking starts with a one-page brief: date, headcount, room and who's at the table.
Dinner in the Room You Already Have
Dunleavy cooks where your guests already are. A table for fourteen goes up in a conference room overlooking the river; a partner's apartment becomes the dining room for the night. There's no other party next door and no check to fight over, and the conversation is the reason everyone came. Eleven years of corporate tables, from Tribeca to the Upper East Side.
- Conferencerooms
- Executiveapartments
- Rentedlofts
- Townhouses
What the Organizer Doesn't Have to Do
Chase dietary notes
Guests' allergies and preferences go on one sheet, confirmed back to you in writing.
Book rentals
Plates, glassware and linens arrive with the kitchen team when the room needs them.
Watch the clock
Courses follow your run of show: toasts, a presentation, a hard stop for a car.
Reconcile receipts
One itemized invoice to your company, groceries listed at cost.
Why Firms Skip the Restaurant
Nobody overhears
Deal terms and board business stay inside your own four walls.
The schedule is yours
Dinner starts when the meeting ends, not when a restaurant's room comes free.
The menu fits the table
Written for these guests, down to the vegetarian and the one who doesn't drink.
Your guests remember the host
An evening at your place says more than another reservation.
Plated in Midtown, Served Upstairs
In Their Words
I sent a guest list, two allergies and a 7 p.m. start on Monday. On Thursday the dinner ran exactly as briefed, and I never had to chase anything.
Our board meets four times a year. We stopped booking restaurant rooms after the first dinner in our own conference room.
Forty people, a kitchenette and a Friday lunch. The team still talks about the short ribs.
From Brief to Table
Usually ten business days; three is possible for smaller lunches.
Send the brief
Date, headcount, room, budget and the guests' dietary notes.
Menu and plan
A proposed menu and timing back the same day you send it.
Sign-off
Final headcount and menu approved 48 hours before.
The night
The kitchen team arrives two hours early and is gone within an hour of the last guest.
Corporate Dinner Questions
Can you cook in an office with no real kitchen?
Usually. A kitchenette with a sink and outlets is enough for lunches; for plated dinners the team brings induction burners and ovens. Building rules come first, so we ask for your facilities contact early.
Do you find the venue?
No — we cook in a space you have or rent. We can tell you what a room needs to work.
How do you handle allergies across a big table?
Every guest's notes go on one sheet that we confirm back to you, and the courses are planned from it. Tell us about severe allergies early so we can talk through the kitchen set-up.
Do you serve the wine?
Your company supplies the wine; the team can open and pour it and suggest pairings for the menu.
How is it billed?
One itemized invoice to your company after the event: the cooking and staff fee, rentals, and groceries at cost.
What notice do you need?
Ten business days is comfortable for dinners. Lunches for under 25 can work with three.
Brief the Kitchen
A proposed menu and plan come back the same business day.