Culinary Hospitality · New York
Twenty years in serious kitchens — private dinners, weddings, corporate events, and high-end catering across the Northeast.
About
Former executive chef and co-owner of restaurants in TriBeCa, New York City, and on Virgin Gorda, British Virgin Islands. Nearly two decades of professional kitchen leadership, with formative training and apprenticeship under Mario Batali, Marcus Samuelsson, and Mark Murphy.
His cooking draws on deep, specific knowledge across Italian regional traditions — Campania, Lazio, Tuscany, Emilia-Romagna — classical French technique, Spanish cuisines including Basque, Andalusian, and Catalan, Mediterranean traditions from the Levant, and extensive experience with Latin American and regional Mexican cooking. Twenty-six menu styles in total, each built around the event, the season, and the people at the table.
Five years working directly alongside a master sommelier shaped his approach to wine. Pairing programs are integrated into the menu from the start, not added after the fact. Pre-batched cocktail programs and bar staffing available for larger events.
Full dietary accommodation: kosher, parve, halal, vegan, vegetarian, pescatarian, keto, and beyond. Every restriction is handled before the event — not around it.
The Kitchen
"Cooking is one of the most intimate ways to connect with people."
The foundation was laid long before any professional kitchen — in the hands of a grandmother and a mother, in the rhythms of a home that cooked seriously. What followed was two decades in restaurants, learning from some of the most demanding kitchens in New York. But the root of it never changed.
Every menu is a translation — of a region, a season, a tradition. The goal is never novelty for its own sake. It is to bring something genuinely made, with real knowledge behind it, to your table. The kitchen travels. The standard doesn't.
Full Service
Every element of the evening — kitchen, bar, and floor — handled by one team. You focus on your guests.
Full menu design, ingredient sourcing, in-home preparation, table service, and complete kitchen cleanup. Every event built from scratch — no pre-made, no shortcuts.
Experienced, insured front-of-house staff for larger dinners and events. Discreet, polished service that matches the quality of the food. Available across Connecticut, Rhode Island, Long Island, and the Hamptons.
Insured, licensed bartenders available in Connecticut, Rhode Island, Long Island, and the Hamptons. Full bar service — spirits, wine, beer, and non-alcoholic — tailored to the event.
Signature cocktail programs designed around the menu and the season — pre-batched for seamless service at intimate dinners and larger gatherings. No bar setup required, no delays.
Sommelier-informed wine programs built into the menu from the start — not added after the fact. Each course paired intentionally, with curated selections sourced to the cuisine, season, and occasion.
For weddings, corporate events, and large-scale catering — full kitchen and floor teams assembled and directed under one roof. Restaurant-level execution, wherever the event is.
Reviews
"Chef Anderson helped us host an unforgettable 61st birthday for our mom. Her love language is food and cooking, so we wanted to celebrate her in a way that truly spoke to her soul. From the thoughtfully curated menu to the stories shared around the fire, Chef delivered everything we hoped for and more."
"Great experience. Highly recommend."
"Chef Anderson was professional and made us delicious food!"
"We hired Chef Anderson for a moms' weekend getaway and he was absolutely amazing. The food was a 10 out of 10. I'm still dreaming about the zucchini fritters and the panzanella salad — truly unforgettable. The filet melted like butter. An incredible experience from start to finish."
"He made the night incredibly special for our family. We would love to work with him again. Every bit of the experience was terrific."
"For my husband's birthday I wanted to surprise him with Mexican food. From freshly made guacamole, pico de gallo, and salsa verde — to elote and pulpo ceviche — each dish was amazing. The churros with chocolate and caramel were the perfect ending. Chef Anderson was friendly, professional, and easy to talk to the whole night."
"Chef Anderson created an incredible evening for a family party. He was warm and friendly and made several delicious dishes that we were in awe of."
"This was the second meal Anderson prepared for our family. Somehow, it was even better than the first. He's a personable, kind man in addition to being a great chef. We all had a wonderful evening with him."
"His dinner for 17 of us consisted of 7 different dishes. Every one was delicious — I truly couldn't pick a favorite, but the red snapper with fennel and grapefruit was so unique. Chef presented each dish with an explanation of what it was. All 17 of us raved about the evening."
Service Area
New York City · Long Island · The Hamptons · Connecticut · Rhode Island · North Jersey
FAQ
It depends on the size of the party. For most events, a minimum of one week's notice is recommended. For parties of more than ten guests, a week or more is strongly preferred — the larger the event, the more lead time helps ensure everything is right.
The price includes groceries, all equipment, preparation, and complete kitchen cleanup. The one assumption is that your location has a functioning kitchen. If that's not the case, there are options — just bring it up when you reach out and we'll work around it.
Absolutely. Clients can mix and match dishes from different menus, bring their own ideas to the table, or build something entirely custom. Keep in mind that different menus carry different price points, but the conversation about what the meal looks like is always a collaboration.
All dietary restrictions are fully accommodated — kosher, parve, halal, vegetarian, vegan, pescatarian, keto, Mediterranean, and all common allergies. Cross-contamination is taken seriously at every step, from sourcing through preparation.
For guests with severe allergies requiring an EpiPen: while every precaution is taken and sourcing is carefully managed, we strongly recommend keeping an EpiPen on hand. Full control over every element of a supply chain is not possible, and your safety comes first.
All dietary requirements are confirmed before the event — never addressed around it.
The minimum is four guests. Pricing starts at approximately $225 per person for a party of four, and varies based on menu selection, guest count, and any additional staffing or services. Larger parties and more complex menus are quoted individually.
Cancellations within one month of the event receive a 75% refund. Within two weeks, 50%. Within eight days, 25%. Cancellations within the final week are non-refundable.
Yes — for the right event, absolutely. Reach out and share the details. If it makes sense, it happens.
It depends on what you're looking for. This isn't a restaurant with a walk-in cooler — everything is sourced fresh for each event, so restrictions apply. A logistical upcharge may apply for short-notice requests. Same-day bookings are generally not possible. Next-day requests need to be confirmed by the morning of the day before, and are limited to parties of twelve or fewer.
A private dinner is a restaurant-level experience in your kitchen. Everything arrives prepped — vacuum-packed, portioned, and organized exactly as a professional kitchen would prepare it. We arrive one hour before service, set up, and begin serving an hour after arrival. It's a complete restaurant experience at your table.
Full event catering — weddings, large receptions, corporate events — involves more logistics, more staff, and a different production model. Certain components are prepared in advance and finished on-site. The scale and structure of the event determines how it's handled.
Gratuity is not included in the base price. Additional services — servers, bartenders, pre-batched cocktails, wine sourcing, musicians, DJs — are all available and quoted separately, along with gratuity for any additional staff. As a reference point, servers start at approximately $220. Bartender pricing varies based on the scope of bar service.
Wine pairing lists are provided at no cost — you source the wines, we build the list around the menu.
Contact
Share the basics — date, headcount, the kind of evening you have in mind. Pricing and menu details follow once we know the shape of the event.
Serving New York City, Long Island, the Hamptons, Connecticut, Rhode Island, and the Hudson River corridor in North Jersey.
