Photo by Lauren Cutshall
Candle Alert!
I know hiring a private chef isn’t for everyone (if it’s for you, please invite me!), But more people are having private dinners instead of big corporate parties. . Maybe you want to invite a few friends over and instead of stressing out about a meal, you plan to ask a top chef to do it.
I have made a list of chefs that I would like to have a private dinner prepared for, or chefs that I have recommended to others. Most of them will do a big event, or even a small dinner for a few people. Budget varies, but it’s not a bargain hunter situation. As a general rule of thumb, expect dinners to start at $ 75 per person.
Private chefs
Todd Macdonald, Embers caterer (formerly Chef Parella and Red Cow)
Michael Rassmussen, Chef Rassy
Lisa Atkinson, Treat yourself and eat
Paige & Rick Didora, houndstooth
Mo Kotb, Dervish Mazza (Mediterranean cuisine)
Clara Doe, Girl with spoon (West African / Soul Food), email to [email protected]
Robin aspell (specializing in whole grains and plant-based cooking), email [email protected]
Heather Jansz, The curry diva (Sri Lankan specialties)
Colin Murray and Jamie Compton, Wandering kitchen
Carline Bengtsson, Dinner4 Dinners (1/4 of the profits go to feed the hungry)
Zach McFall, Bartlett Catering (formerly of Tilia / Spoon and Stable)
Sarah Lang, Simple cooking
Ian & Nicole Baggett, Host a toast
Restaurant chefs
Yia Vang, Vinai festivals
Oued Sameh, Grand Catch Kitchen / World Street
Michael Shaughnessy, Advellum, e-mail to [email protected]
Adam Lerner, Saint-Dinette, e-mail to [email protected]
Corey Meier, The grocer’s table
Jim Christiansen (formerly Heyday), email [email protected], call 612-819-8130
Sam Daigle, the brunoise (formerly Spoon and Stable / J. Morton’s Meats)
Heather Asbury, Heather’s Minneapolis, e-mail to [email protected]
Jamie Malone, Keep it big
Sun Ramirez, Bar Arepa
Junji Umezu, Chief Hapa, email at [email protected], find at farmtofork.net
