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Outdoor mountain-view terrace with a long dining table set for a feast; guests chat as a chef arranges dishes in the foreground.
PRIVATE CHEF SERVICES

Chef-Owned Private Dining, Prepared Fresh On Site

CATORI is a chef-owned and directed luxury private chef company. Customized cuisine is prepared fresh on site, and every chef and serving team member is food-safe certified and professionally uniformed.

Plan Your Private Chef Experience
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Two people in a bright kitchen garnish colorful salads on glass plates, wearing black outfits and gloves while arranging ingredients at a prepping station.

Cuisine Is the Starting Point

CATORI does not ask clients to choose from a standard package. Our chef-directed team learns what you enjoy, what you want your guests to feel, how the meal should be served, and what the setting allows. From that conversation, CATORI develops the bespoke menu, ingredients, on-site preparation plan, presentation, staffing, and flow of service.

Developed in the CATORI Test Kitchen

CATORI owns a commercial-grade test kitchen where proprietary recipes, bespoke menus, and signature sauces are developed, tested, and refined before an event.

As a private chef company, CATORI prepares cuisine fresh on site for the most flavorful result. Depending on the property and menu, the team works from the event location’s kitchen, a CATORI pop-up kitchen, or a combination of both. All ingredients are sourced by Executive Chef Cynthia D’Angelo and meticulously crafted in small batches for a memorably delicious experience.

EXPLORE OUR SERVICES
VIEW OUR WORK

HOW THE EXPERIENCE IS CREATED

Culinary styles are explored according to ingredient availability, approved specialties, and the goals and budget of your event.

Orange flower garnish placed on a white creamy sauce with lemon zest and rosemary sprigs on a blue-rimmed plate.
Discover

Your tastes, guests, occasion and setting.

Assorted bite-sized meat skewers in white paper cups arranged on a carved wooden tray with pink and yellow flowers nearby
Design

Menu, ingredients and presentation are developed around you.

Small cups of shrimp appetizer with lemon wedges, cucumber, and a creamy filling, arranged on a table.
Prepare

Executive Chef Cynthia D’Angelo sources fresh ingredients for meticulous small-batch preparation on site.

A person with blue hair and large black glasses behind a kitchen counter presents a tray of glazed meatball skewers in aluminum cups.
Serve

Uniformed, food-safe-certified professionals plate, serve, replenish, and support the selected service style.

Choose How Your Guests Experience the Meal

Every CATORI private chef event begins with bespoke cuisine and may be delivered in the service style best suited to the menu, setting, and occasion.

Seated Service

A polished dining experience with uniformed professional servers attending to guests throughout the meal.

Formal Multi-Course

Each course is individually plated and served. Formal service includes a hot or cold lemon-rosemary towel before the first course and a printed menu at every place setting.

Informal Plated Service

A relaxed multi-course format with each plate presented and served directly to every guest by CATORI’s professional team.

Casual Family Style

Guests are attended to by the CATORI team while glasses are refreshed and serving platters are replenished as needed.

Served Buffet

A beautifully arranged buffet supported by assigned licensed servers for an orderly, attentive, and elevated guest experience.

Interactive Food Stations

Customized stations, such as a mashtini bar or dessert bar, are attended by licensed servers and designed to encourage conversation and discovery.

Charcuterie and Passed Hors d’Oeuvres

Customized charcuterie grazing tables and towers may be paired with individually plated hors d’oeuvres and appetizers served by licensed servers.

Professional Standards at Every Event

All cuisine is chef-prepared to CATORI Artisan standards. Every chef and serving staff member is food-safe certified, and the professional event team is uniformed.

Curated Culinary Teams

The recommended culinary team depends on the menu, guest count, service style, timing, property layout, and client expectations. CATORI may assemble lead chefs, supporting chefs, sous support, licensed service professionals, dish and utility support, and event leadership according to what the experience requires. Every chef and serving staff member is food-safe certified and professionally uniformed, with disciplined preparation, handling, presentation, and service standards. The goal is the right team: enough expertise to protect quality, timing, safety, and the client experience without unnecessary staffing.

Beef stew with carrots and potatoes served over mashed potatoes, garnished with chopped chives in a shallow bowl

INSPIRED EXPERIENCES

PRIVATE & FAMILY

  • Intimate dinners
  • Private dining
  • Family gatherings
  • Reunions
  • Birthdays
  • Anniversaries
  • Retirements
  • Graduations
  • Welcome-home celebrations

WEDDINGS & CELEBRATIONS

  • Wedding-weekend meals
  • Bridal luncheons
  • Showers
  • Engagement gatherings
  • Guest breakfasts
  • Reception experiences

BUSINESS & EVENTS

  • Business breakfasts
  • Luncheons
  • Dinners
  • Meetings
  • Recognition events
  • Client appreciation
  • Executive gatherings

Exceptional Ingredients, When They Fit the Plan

Share dietary needs, allergies, preferences, and foods to avoid during the inquiry process. CATORI will
discuss what can be accommodated safely and successfully within the menu, preparation environment,
ingredient availability, and event plan.

PLAN YOUR EVENT

CULINARY POSSIBILITIES

Charcuterie platter with salami roses, greens, mozzarella balls, olives, peppers, and cherry tomatoes
White bowls of herb-infused olive oil dip with garlic and chopped green herbs, accompanied by slices of crusty bread on a wooden table, ready for dipping.
Banquet table with candles, white flowers, and a long wooden tray of crackers and pastries surrounded by greenery and fruit
Herb-stuffed roasted pork loin sliced on a cutting board, juicy and golden-brown exterior
Bacon-wrapped meat portions on yellow mashed potatoes with broccoli on a banquet table of plated dishes.
Mini phyllo cups filled with creamy cheese and topped with chopped tomatoes and parsley.

Dietary Preferences and Ingredient Requests

Share dietary needs, allergies, preferences, and foods to avoid during the inquiry process. CATORI will
discuss what can be accommodated safely and successfully within the menu, preparation environment,
ingredient availability, and event plan.


Frequently asked questions

Inquire as early as possible. Availability depends on the date, scope, location, and services requested.

Yes. Tell us what you love, what you are curious about, and what you want your guests to remember. The chef-directed culinary team will explore options during planning.

Cuisine is the foundation and may be selected without additional departments. When desired, clients may add event design, auxiliary support, florals, or rentals to create a more cohesive food-plus experience.

Yes. As a private chef company, CATORI prepares cuisine fresh on site using the event location’s kitchen, a CATORI pop-up kitchen, or a combination of both. The commercial-grade CATORI test kitchen is where proprietary recipes, bespoke menus, and signature sauces are developed and refined.

Setup, service, dish support, cleanup, and materials handling are planned according to the selected
scope. Your proposal will identify what is included.

Yes. Cuisine remains the foundation, and optional florals, rentals, event design, or auxiliary support can be added when they enhance the client’s experience.

Complete the Plan Your Event form. After the initial review, a brief phone consultation allows the CATORI team to understand your vision and recommend the next step.