Whether you’re hosting a fabulous dinner party or in search of a special in-home culinary experience, these are the private chefs you should have on speed dial in the Windy City.
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Chef Francis Pascal is at the helm of Chicago’s highest rated luxury private dining company, Vendador, known for its personalized tasting menus and Michelin-trained team. Formerly of Japonais by Morimoto, Momotaro and Roister of The Alinea Group, chef Pascal brings his Albanian heritage and farm-to-table philosophy to customized, in-home culinary experiences. Skillfully plated and indulgent dishes like hand-rolled garganelli with lobster, stuffed saddle of lamb and locally sourced specialties showcase his technical mastery and relentless commitment to hospitality.
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Born and raised in Austin, Texas, chef Alyssa Price discovered her passion for scratch-made meals long before she got her start in the culinary industry. As chef de cuisine with Elite Personal Chefs, she not only values creating deep connections with her clients but serves them as a trusted confidant, dedicated to the art of flavorful nourishment. While crafting weekly meal prep, catering weddings and serving private dining experiences, she cooks culinary masterpieces like smoked brisket, lemon meringue tarts and Peruvian family-style pork belly.
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Chef Brandon Rogers has honed his craft in Michelin-starred Spanish, Indian and American fine dining destinations, as well as luxury hotels and global law firms. With the mass cultivation of these skills, he has become a private chef, catering to professional athletes both in the NFL and MLB, offering personalized culinary experiences that not only excite the palate but also elevate the visual dining experience. Beyond the kitchen, he provides expert guidance on nutrition and meal planning. He aims to help clients balance both gourmet indulgence with a health-conscious lifestyle—all in a time-conscious matter. Chef Rogers has curated four globally inspired sample menus with highlights like beef tartare with bone marrow and smoked egg yolk, coconut congee with Tamari-smoked duck, jerk-spiced grilled jackfruit and osso bucco with risotto allo zafferano con taccole and gremolata di prezzemolo.
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With over 25 years of experience crafting meals for restaurants, private homes, events and yachts, chef Drew Schreiner is a Chicago native and a Kendall College graduate who has honed his skills in kitchens across the U.S., England and Australia, drawing inspiration from his extensive global travels and deep-rooted culinary lineage. In his current role as a private chef for The Joyful Gourmet, Schreiner holds high-quality ingredients as a top priority to ensure every meal is delicious, sustainable, nutritious and responsibly sourced from local farmers. He specializes in international cuisine, catering to large or small-scale dining events and offering intimate cooking classes for his premier clientele with inspired courses like tomahawk steaks, pork roulade and more.
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Chef Sebastian White caters to private dining experiences, events and restaurant pop-ups, incorporating elevated, seasonal and locally sourced ingredients into culinary creations like braised bison tacos, olive oil-poached halibut, lobster and poblano risotto and more. With a background in clinical psychology, chef White founded local nonprofit organization The Evolved Network, which provides complimentary mental health support, practical life skills and career development programming to underserved Chicago children via wellness, farming, financial literacy and culinary training. In his work as a private chef, White has collaborated with the likes of Mi Tocaya Antojeria, Prairie Grass Cafe, chef Devon Quinn and Demera in support of his organization while dishing out inspired menu offerings to his clientele, from brined and roasted chicken legs to lamb with dukkah spiced carrots, yogurt sauce, green chile pecan oil and togarashi.
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Executive chef Donald Young, one of the youngest chefs in the U.S. to earn a Michelin star, has gained widespread recognition as a rising talent in the Midwest. He began his culinary journey at 17 under renowned chef Roland Liccioni and honed his skills at esteemed restaurants throughout Chicago and France. Now running culinary concept Duck Sel, he brings his expertise to private and exclusive dinners and offers cooking classes in the comfort of your own space. With artful plating and precise attention to detail, chef Young crafts culinary creations like five-day-braised wagyu short rib, spice gougère with foie gras and French onion soup.
See also: The Hottest New Restaurants In Chicago
Photography by: Photography by ilkermetinkursova / Getty Images
