C.D.M. Private Chef

An Elevated Dining Experience Without Leaving Your Home

Ingredient-driven menus, refined technique, and a seamless in-home dining experience from start to finish.

This is what I do — I cook for people.

Whether it’s a small dinner, a full multi-course meal, or a night built around food and drinks, I handle everything so you can actually enjoy it.

Good ingredients, proper technique, and a straightforward approach. Nothing overcomplicated — just done well.

Book Your Event TODAY
Fill out a quick questionnaire to start planning your night.

NOW OFFINGMONTHLY “COOKING 101” CLASSES

Join me for an intimate, hands-on cooking class focused on building real kitchen confidence. Limited to just 6 guests, each session takes place on the third Saturday of the month.

Together, we’ll work through essential techniques like knife skills, searing, and basic sauce making. The evening starts with a grazing hour, including charcuterie and refreshments.

Time: 5:30 PM – 9:00 PM

Click here to register for the next class.

Seafood salad with shrimp, mussels, and vegetables around a small dish of yellow sauce
A caprese salad with sliced tomatoes, fresh mozzarella balls, basil leaves, and balsamic glaze, garnished with a drizzle of olive oil and balsamic vinegar.
A plate with a cooked steak topped with sauce, green beans, mashed potatoes, and a sprig of parsley.
Person slicing green onions on a wooden cutting board with a knife.
Seared scallops garnished with mint leaves, topped with a dollop of cream and red caviar, served on a white rectangular plate.
A plated dish with a piece of meat topped with a poached egg, yellow mustard sauce, and green vegetables, with additional sauce drops on the plate.
An assortment of Mexican appetizers on a white platter, including mini quesadillas, green chili peppers, black olives, guacamole, salsa, cherry tomatoes, and sliced cheese.
A fresh heirloom tomato cut in half on a wooden cutting board with other whole tomatoes in the background.
Purple and green variegated basil plant with purple stem and leaves.
A platter of assorted sliced tropical fruits, including kiwi, strawberries, cantaloupe, honeydew, pineapple, watermelon, and mango.
A chef in a white uniform and apron writing in a small notebook outdoors.
Beef stew with carrots, potatoes, and green peas served over mashed potatoes on a white plate.
A white plate filled with cooked clams, lemon wedges, and fresh herbs.
Seared tuna slices coated with sesame seeds, served on a wooden board with cucumber ribbons, green onions, cilantro, and drizzled with a creamy sauce.
A top-down view of a kitchen countertop with ingredients, utensils, and a leather case. There are lemons, garlic, onion, parsley, a block of cheese, chopped onion, measuring spoons, a gold spoon, a red notebook, a cookbook titled 'E. Scoffer Le Guide