Private Chefs

Boston’s private chefs bring gourmet dining to the city’s most intimate tables—those at home. In cities like New York and Miami, private chefs are everywhere. They move easily between restaurant kitchens, private homes, pop-ups, yachts and temporary dining rooms. The industry is visible and understood. Booking a chef for a dinner party or celebration doesn’t feel novel. Private dining doesn’t replace restaurants. It’s simply another way people choose to eat. 

Boston hasn’t quite caught up. Not because the talent isn’t here, but because the infrastructure never fully formed. This has long been a restaurant town, built on reservations and brick-and-mortar institutions. Dining out is the default. Dining in, at this level, is still something many are only beginning to imagine.

That’s just starting to change as Boston’s diners look for experiences that feel more personal. The appeal is obvious: no crowded rooms, no rushed seatings, no menus built for volume. Instead, there’s time, space, and intention. The meal bends to the people at the table, not the other way around. 

Intimacy at the table isn’t limited to romance or to couples, even on Valentine’s Day. It happens any time people sit down to eat together, whether they’re partners, friends, or strangers. People talk about what they’re tasting, what they’re feeling. Food becomes the common language. So far, there are only a handful of chefs working full-time in this space in Boston, each operating independently and carving out a distinct approach. Some focus on wellness-driven cooking. Others lean into social, high-energy gatherings. Some bring restaurant-level precision into private homes. Let’s meet a few.

PERSONAL CHEFS BOSTON
BY CHEF KRISTEN HARLACH

Chef Kristen Harlach understands how people actually gather. Long before the table is set, guests drift into the kitchen, tasting and lingering. Her approach leans into that instinct. Known for grazing-style experiences, Harlach builds generous, visually striking spreads meant to be shared. The food invites movement. Guests circle, return for another bite, and settle in. The kitchen becomes the center of the night. For Valentine’s Day, that can ease the pressure. Couples, friends, and mixed groups gather without the structure of courses, letting the evening unfold naturally. “Everyone ends up in the kitchen anyway,” Harlach says. “So why not make it the eating experience?”
To book: personalchefsboston.com

FOODSAUCY
BY CHEF KRYSTAL CLARKE

Chef Krystal Clarke’s approach to private dining leans formal, but never stiff. Under FoodSaucy, her dinners are built around structure, pacing and intention. For Valentine’s Day, Clarke leans into sensual pairings and romantic foods chosen as much for how they feel as how they taste. Rich sauces, soft textures, contrast on the plate, and thoughtful wine pairings encourage guests to linger. The experience is fully inclusive. Themed tablescapes, fresh flowers, and carefully considered details set the tone before the first course arrives, allowing guests to step into the evening without thinking about logistics. FoodSaucy lives in the space between fine dining and home cooking, where technique meets warmth and a well-set table becomes the reason people stay a little longer.
To book: foodsaucy.com

CHEF STYLE BOSTON
BY CHEF JASON JERNIGAN

Chef Jason Jernigan doesn’t cook for quiet rooms. His work under Chef Style Boston is built for movement, noise, and the kind of energy that fills a space once people stop checking their phones and give themselves over to the night. The food comes out bold and colorful, meant to be shared, passed, eaten standing or seated. Music is usually playing. The room loosens up. For Valentine’s Day, this style works especially well for groups. Intimacy shows up through laughter and proximity, not silence. Chef Style Boston is a reminder that connection doesn’t always come from candlelight and restraint. Sometimes it comes from a full table and a night that runs long.
To book: chefstyleboston.com

FERN COOKS
BY CHEF FERNANDA TAPIA

Chef Fernanda Tapia brings a health-forward approach to private dining, shaped by Latin-inspired flavors and a respect for holistic ingredients. She favors relaxed entertaining: generous cheese and charcuterie spreads, small plates designed for sharing, dishes meant to be enjoyed slowly. The Latin influence isn’t loud, but it comes through in her technique and plates that arrive bright and full of life. For couples or small groups looking for a Valentine’s dinner that feels grounding and unfussy, Fern Cooks offers a refreshing alternative to traditional fine dining.
To book: ferncooks.com

QUEEN OF THE PANTRY
BY CHEF YVETTE TAYLOR

Chef Yvette Taylor cooks with a sense of history. Under Queen of the Pantry, her private dining work is rooted in memory, tradition, and food meant to be shared without explanation. Drawing from Southern and Caribbean influences, her menus feel generous and grounding. Dishes arrive family-style, passed across the table, inviting conversation and connection. For Valentine’s Day, that approach translates into comfort-driven intimacy. Less about spectacle, more about warmth. Romance, here, comes from being well-fed and fully present. Queen of the Pantry is a reminder that some of the most meaningful meals are the ones that feel familiar, even the first time you sit down.
To book: queenofthepantry.com

Krystal Clarke (pictured) is a Michelin-trained chef and founder of FoodSaucy, a private chef service known for bringing bold, globe-traveled flavors to intimate dinners, retreats, and high-touch events across Boston.