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I create seasonal, locally driven fine-dining experiences at home—French-trained technique with global inspiration and restaurant-level execution.

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Curtis Beisser

I bring NYC fine-dining precision to warm, memorable at-home meals.

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I’m an energetic, creative chef with classic French training and years of leadership in high-volume, high-pressure kitchens. My background spans roles from line cook to Executive Chef and Private Chef, and I’ve trained in Michelin-star environments alongside some of New York City’s most respected teams—experiences that shaped my standards for flavor, hospitality, and detail.

I cook with seasonality and the best local products at the center, building menus around what farms and markets are offering right now. While French technique is my foundation, my cooking is also influenced by Italian traditions from my Sicilian grandmother and the Southeast Asian flavors I’ve studied through travel—plus I’m comfortable creating vegetarian and vegan dishes that are every bit as satisfying.

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To me, cooking is one of the world’s most accessible and beautiful forms of art—my favorite way to share culture and bring people together.

I cook with technique, creativity, and a deep respect for seasonality.

I treat cooking like art you can share

I see cooking as one of the world’s most accessible and beautiful forms of art, and I use it to share cultures, create connection, and bring families and friends together around the table.

I’m classically trained and NYC-tested

I learned my craft at The French Culinary Institute in NYC and in Michelin-star restaurants, and I also built my foundation earlier in neighborhood restaurants and my family’s kitchen—experience that helps me stay calm, organized, and consistent in any setting.

I let local, seasonal ingredients lead

My secret is simple: I use the highest-quality seasonal ingredients from the local region I’m cooking in, so every menu feels connected to the place, the community, and the moment.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 257 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook French, Chef's special, Local, Italian, Japanese, Seafood/Fish and Mediterranean. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering, Romantic night, Corporate and Foodie adventure. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.