Private Chef Experience

A bespoke, restaurant-quality dinner in the privacy of your home. Thoughtfully curated to your style, palate, and occasion, with gracious, attentive service.

Pricing is shared in your custom proposal.

Plan your dinner

All menus

Chef Marlene Faulkner plating a private dinner

Your evening includes

Where culinary excellence and sophistication meet, in the comfort of your home.

Chef-curated multi-course menuA seasonal menu crafted for your tastes and dietary preferences, with chef-led storytelling between courses.
Craft mocktails and still or sparkling waterNon-alcoholic pairings designed for each course, plus beverage coordination if you’d like wine or cocktails.

Professional culinary and service teamPrivate chef, culinary assistants, and uniformed waitstaff for discreet, synchronized service all evening.
Signature tablescape designDesigner chargers, fine linens, seasonal florals, ambient candlelight, and curated place settings for each guest.

Passed hors d’oeuvres or amuse-boucheAn elegant welcome as the evening begins.
Full service setup and kitchen resetWe arrive early to stage and prepare, and leave your kitchen spotless when the evening ends.

Dinners are priced per guest for parties of two to twelve, with travel, service charge, and kitchen setup quoted in your proposal. A 50% initial payment reserves your date.

Indulge in a bespoke, restaurant-quality dining experience designed exclusively for intimate gatherings of friends, family, or colleagues. Each dinner is thoughtfully curated to reflect your style, palate, and occasion, blending world-class cuisine with gracious, attentive service in the privacy of your home.

Chef Marlene Faulkner

Five-course tasting menus

Start from one of our tasting menus, or let Chef Marlene build one around you.

Modern American

A contemporary showcase of seasonal American flavors, crafted with refined technique.

Mini Brioche TartletCaramelized onion jam and whipped goat cheese, finished with a fragrant rosemary dust.
Shaved Brussels Sprout and Apple SaladDried cranberries, toasted pumpkin seeds, and maple–mustard vinaigrette.
Truffled Parsnip VeloutéCrispy prosciutto, chive oil, and toasted brioche crumbs.
Rosemary-Basted Airline Chicken BreastCelery root purée, roasted baby carrots, charred Brussels petals, and black currant–balsamic jus.
Dark Chocolate MousseEspresso gel, cocoa nib tuile, and spiced pecan praline.

Italian-Inspired

A luxurious expression of Italian tradition, highlighting seasonal flavors and artisanal technique.

Crispy Polenta BiteWhipped Gorgonzola Dolce and sweet–tangy fig mostarda.
Yellowfin Tuna TartareCreamy cannellini bean purée, brightened with a winter herb salsa verde.
Ricotta GnocchiNutty brown butter and fragrant crispy sage.
Braised Lamb ShankSlow-braised, over creamy saffron risotto with fresh gremolata.
Vin Santo Zabaglione

French-Inspired

A refined celebration of classic French technique with modern, seasonal accents.

Savory GougèreDelicate choux with aged Gruyère and black pepper, drizzled with truffle honey.
Salade LyonnaiseA modern interpretation with roasted root vegetables, tender greens, and a soft-poached quail egg.
Seared ScallopsSilky cauliflower purée, vanilla-scented beurre blanc, and a nest of crispy leeks.
Duck MagretSpiced cherry–port gastrique, buttery pommes Duchesse, and charred Brussels sprouts.
Lavender Crème BrûléeWith a matcha and white chocolate shortbread tuile.

Eastern Mediterranean

A refined journey through the sun-warmed flavors of the Levant and beyond.

Dolma BiteVine leaf parcel with aromatic rice over whipped feta, with crispy chickpea crumble, lemon oil, and fresh dill.
Roasted Beet and Blood Orange SaladCreamy labneh and pistachio dukkah.
Seared HalloumiSmoky charred eggplant purée, pomegranate molasses, and crispy shallots.
Rosemary-Crusted Lamb LoinRich lamb jus, black olive tapenade, saffron couscous, and roasted root vegetables.
Orange and Almond Semolina CakeCinnamon syrup, candied orange peel, and mascarpone.

Caribbean-Inspired

A vibrant celebration of island flavors, layered with spice, citrus, and seasonal warmth.

Cassava CroquetteCrisp outside, tender within, with a fiery Scotch bonnet aioli.
Cocoa-Spiced Beet and Citrus SaladSeasonal citrus and a nutmeg–orange vinaigrette.
Jerk-Spiced Sweet Potato SoupSilky and warmly spiced, swirled with coconut cream.
Bajan-Spiced Mahi MahiRoasted pumpkin wedge and callaloo and rice pilaf with pigeon peas.
Sorrel and Seasonal Berry PavlovaSorrel reduction, ginger–lime curd, and cinnamon Chantilly cream.

Asian-Inspired

An elegant journey through East Asian flavors, crafted for cool-weather indulgence.

Kimchi PancakeHouse-fermented kimchi, crème fraîche, and pearls of ikura.
Sashimi of Seared AlbacoreDelicate ponzu gel, micro shiso, and pickled daikon.
Doenjang JjigaeSoybean paste stew with silken tofu, seasonal root vegetables, and chili threads.
Clay Pot Caramelized Pork BellySlow-braised and lacquered with caramelized sauce, with tender bok choy and sesame–garlic rice.
Ginger-Poached PearJasmine tea cream and a crisp sesame tuile.

Latin-Inspired

A warm journey through Latin American flavors, balancing vibrant freshness with slow-braised comfort.

Mini Pão de QueijoWarm Brazilian cheese bread with herbed requeijão and smoked paprika.
Hearts of Palm and Roasted Beet SaladToasted cashews and ají amarillo vinaigrette, finished with micro cilantro.
Scallop TiraditoBright ají amarillo sauce, crispy quinoa, pickled shallots, and chive oil.
Short Rib Ropa ViejaRich tomato–pepper sofrito over buttery yucca mash with winter greens and a cocoa nib–smoked salt finish.
Chocolate Tres Leches CakeCinnamon chantilly, passion fruit gel, and candied cocoa nibs.

Thai-Inspired

Contemporary Thai flavors layered with citrus, aromatic herbs, and cool-weather comfort.

Warm Coconut Leche de TigreVelvety coconut–lime broth with subtle chili heat and fresh Thai herbs.
Cured HiramasaYuzu, lime, chive, and dill–cured kingfish with crisp winter radish and microgreens.
Roasted Pork CollarChile-roasted winter squash and a touch of tamarind glaze.
Thai Green CurrySlow-braised beef cheek, winter vegetables, and coconut cream.
Pandan and White Chocolate SouffléWarm coconut–vanilla anglaise poured tableside, with coconut–yuzu sorbet.

Enhancements and customization

Make the evening entirely yours.

Additional courseIntermezzo sorbet, artisan cheese service, or a customized tasting course.
Wine pairings and beverage serviceWine pairings or full beverage service with a TABC-certified bartender.
Themed tablescapesSeasonal, romantic, or modern luxe styling tailored to your event.

Interactive elementsChef’s table plating, small cooking demonstrations, or take-home gourmet favors.
Dietary accommodationsGluten-free, vegan, and allergy-friendly menus, without compromise to flavor or presentation.

Occasions we love to host

Milestone birthdays
Anniversary celebrations
Corporate client dinners
Wedding family dinners
Seasonal tasting events
Intimate chef’s table experiences

Good to know

ProductionCovers the kitchen equipment for final prep and service, tablescape elements including printed menus, florals, lighting, and serving vessels for pre-dinner cocktails, plus menu consultation and customization.
Kitchen and equipmentYour home needs a working kitchen with a stove, oven, and refrigeration, plus tables and chairs for every guest. Table and chair rentals are available.
BeveragesClients provide alcohol unless Chef coordinates a purchase through a local alcohol partner. Our TABC-certified team pours and refills water and wine throughout dinner. Coursed wine pairings need additional servers, and we strongly recommend a bartender for full beverage service.

PaymentA 50% payment reserves your date. The balance is due 14 business days before your dinner. Deposits by credit card or Zelle to info@knifeandfaulk.com.
TravelLocations more than 30 miles from our kitchen are charged at the standard IRS mileage rate, round trip, for each chef or team member traveling. Availability outside the area varies with schedule and location. Parking is billed as incurred.
GratuityNever required, always appreciated. Guests typically leave 20% of the pre-tax balance.

Keep exploring

Every menu is a starting point. Tell us about your event and we’ll build the proposal around it.

Knife & Faulk · knifeandfaulk.com · 214.749.0299 · info@knifeandfaulk.com