My preparation for a private dinner includes shopping the markets that day. What is fresh and available helps determine what reaches your table.

I founded Soigné at Home after two decades in New York fine dining. I’m a Johnson & Wales culinary graduate, and my background includes training alongside teams associated with Thomas Keller and Daniel Boulud. That experience shaped my standards for preparation, timing, and service.

For a dinner party, I take responsibility for the menu, sourcing, cooking, and cleanup. Larger gatherings can involve additional staff. I also offer canapé receptions, tasting menus, clambakes, and backyard celebrations, each with its own style of service.

Some clients need a chef for several days or weeks. My residency service provides daily meals tailored to the household, with preferences and dietary requirements discussed before the engagement begins.