May 21, 2026
The Best Table in New York Is the One You Own
Per Se has a three-month waitlist. Daniel requires a reservation made four weeks in advance. Eleven Madison Park, Jean-Georges, and Le Bernardin operate on similar timelines. For UHNWI who need a Michelin-standard dinner on 24 hours' notice — or who prefer not to perform in public when they are in New York on a working visit — FFGR USA's private chef service is the answer.
Our Chef Network
FFGR USA maintains relationships with senior sous chefs, former executive chefs, and private dining specialists drawn from New York's top establishments. These are not former restaurateurs operating as personal chefs full-time; they are active professionals who take private engagements selectively. When you book a private chef through FFGR, you receive a chef whose repertoire is current, whose knife skills are daily, and whose sourcing relationships are operational.
The Sourcing Standard
A private dinner at FFGR standard begins with ingredient sourcing, not menu planning. Our chefs work with Baldor Specialty Foods, Murray's Cheese, Lobster Place in Chelsea Market, and Hudson Valley suppliers including Stone Barns and Ronnybrook Farm. For Japanese or Korean-inflected menus, we source from Mitsuwa Marketplace in Edgewater and Park Slope specialty suppliers. The menu is built around the best available ingredients that morning — not a fixed template.
Settings We Serve
FFGR private chef engagements take place in: Manhattan apartments and townhouses (any size kitchen — our chefs work in limited residential environments as well as full chef's kitchens), five-star hotel suites (we coordinate with hotel concierge for service access), and yachts docked at Chelsea Piers, North Cove Marina, or the 79th Street Boat Basin. For dinner parties of up to 12 guests, we also provide a service team — one server per six guests, full table service, linen and crystal on request. Chef fees from $1,800 for a four-course dinner for two. Service teams additional.
