Private Dining, Anywhere You Call Home
More Than a Meal
We don't just plan great dining events. We curate memorable life moments.
Every dinner begins with a discovery call where Joe gets to know your story, your tastes, and the people around your table. From there, he designs a menu and pairing experience that could only exist for one group on one night—yours.
Vegetarian, vegan, non-alcoholic? Easy. Intolerances and allergies? Taken seriously. Want to lean into a region or a theme? That's where Joe lives.
How You Can Dine with Joe
Private Dining Events
Perfect for birthdays, anniversaries, promotion dinners, holiday gatherings. Typically 3–5 courses with optional pairings for 2-20+ guests.
Wine Dinners & Tastings
Guided tasting meets dinner party. Joe designs a flight of wines or spirits, pairs each with a focused plate, and walks your group through what you're tasting.
Worldwide Dining
Traveling with friends or planning a retreat? Joe can meet you there as your private chef and dining curator, working with local markets and producers.
Cooking Classes
Want your guests to get their hands dirty? Joe can turn your kitchen into a playful, hands-on workshop—either as the full event or as a pre-dinner warm-up.
A Taste of What's Possible
Every dish tells a story. These are just a few moments from Joe's table.
Dining Themes & Inspiration
Below are some of Joe's most requested themes. Use them as-is or as a starting point.
Europe
A Night in Seville
Spanish tapas and the small plate concept is my eternal rabbit hole and my favorite way to dine. The landscape of flavors and texture found in Spanish nightlife and in the tapas culture are endless and boundless. We'll start with some specially sourced Pata Negra Serrano Ham and Spanish Cod Croquetas and keep the flavors coming.
Tour de France
Getting lost in French cuisine is as fun as getting lost in France itself. From regional food and wine themes to an unrestrained and broad sampling from Bordeaux to Paris to the Alsace, French food and wine is a bottomless sea of history, flavor and depth.
Lost in Italy
Likewise, Italy is a delightful abyss of food and wine micro-cultures. Across multiple courses, we will dive in recklessly but come out with a spectacular finish. Consider requesting wine pairings for this meal.
The Faces of Champagne
It started as a fascination, now it's a full-blown obsession. Champagne isn't just a celebration drink to me; it's a way of seeing food through a more refined lens. Over the years, I've come to admire its incredible versatility — the way a brut rosé can stand up to duck and lamb, or how a vintage blanc de blancs elevates a simple oyster or popcorn to something transcendent. Champagne brings energy, elegance, and unexpected harmony to the table. From caviar to fried chicken, I love how champagne can push the boundaries, and to build entire dinners around these magic bubbles. These aren't just meals — they're life events. And once you experience Champagne on its own terms, there's no going back.
The Highlander
The Scottish Highlands are where I go when I need to feel small again, in the best way. It's all wind, mist, and magic. Yet tucked among those remote hills are inns and tables serving salmon pulled from nearby rivers, and oysters kissed by cold seas, and venison that tastes as pristine as the land itself. The wild feeds you, body and soul.
Americas
South by Southwest
Carolina to Texas, by way of Louisiana. A celebration of American Southern and Southwest cooking from Southern grits to swamp bits to tangy and tasty Texas barbecue.
New York, New York
Viva Manhattan - Big City Decadence. A five course parade of exquisite courses and pairing that would rival any New York steakhouse.
The Maine Event
A fun and elegant twist on a timeless New England lobster bake tradition.
Northwest Passage
From world renowned Pinot Noirs and Chardonnays to coastal seafood treasures and coveted black and white truffles, the Pacific Northwest (Oregon/Washington) is a food and wine lover's paradise. It is also my second home in the U.S.
Oceans & Islands
Of the Sea
Nine years afloat will change your sense of time — and taste. From king salmon pulled fresh from Alaskan waters to spiny lobsters grilled over beach fires in the Out Islands, the sea has fed me in ways no spit of land ever could. Dodging storms in Bermuda, watching the Atlantic turn indigo, filleting freshly speared grouper — these memories pulse through me everyday. My affection for the sea runs deep, not just for its flavors, but for its wildness, its generosity, its constant motion. A reminder that all things from the sea, even our own survival on stormy days, are a gift.
Island Heat
I get quickly and blissfully lost here……….and I like it. I like it because of so much life history, so many fond memories of the island, and so many limitless options - and we can pick from any and all of it. From Puerto Rican pork to flying fish from barbados and timeless Cuban black beans and rice. So, we will just go nuts, and plan this together. At some point, something will arrive wrapped in a banana leaf the likelihood of rum and fruit is extremely high. Every time I do this theme, it's unbeivably fun, and never completely the same.
Special Concepts
Papa Hemingway
Celebrate the favorite dishes of Ernest Hemingway from his celebrated work, A Moveable Feast and other famous Hemingway moments.
Stew On It
I love slow-cooked food, for so many reasons but starting with the fact that almost every global region has something to offer, Alsatian choucroute, 12 hr. short ribs, Cuban pork shoulder - almost everyone has their spin on the slow roast. It's intimate, comforting and can be dressed up and down from a side street pop-up food truck to a Michelin-starred experience. Pairing wines with these beautiful dishes is as much fun as preparing the food.
Speakeasy Secrets
The Prohibition period was full of decadent flavor and rich foods that would mask the smell of alcohol. Enjoy a vast spread of "heavy appetizers" (small bites that will comprise a full meal experience) - from deviled eggs to duck confit, rich flavors await you.
Ode to Mushrooms
From the haunting perfume of truffle to the meaty heft of porcini and the honeycomb delicacy of morels, mushrooms carry the forest into the kitchen. They're shapeshifters, soaking in umami like sponges, yet also capable of holding their own as vessels for butter, smoke, wine, and stock. A roasted morel filled with cream and herbs, a seared porcini that tastes of both earth and branch . In mushrooms, one finds both memory and mystery. They are nature's own flavor architects.
Vegetarian / Vegan
Vegetarian and/or vegan options and full meal plans available.
Cocktail and Craft Spirit Themes
Want to build a menu around world class bourbon, scotch, tequila or your favorite craft beers. We love it. Just inquire.
Not seeing what you're looking for? These are just a handful of the dinners Joe has done.
Tell us your story and we'll build something around you.
What It's Like to Work with Joe
Discovery Call
We'll talk about the occasion, your guests, your tastes, and any non-negotiables.
Menu & Pairing Design
Joe sketches a menu and pairing direction, then refines it based on your feedback.
Sourcing & Curation
Joe sources ingredients, bottles, and any special items needed to bring the menu to life.
Night-of Service
Joe and his team show up early, cook, plate, pour, and clean up so you can enjoy your own party.
Afterglow & Next Steps
If you're curious about cellars, future trips, or becoming a Member, this is where the next chapter starts.
Perfect For
Start with a Conversation
Tell us a little bit about your dinner and we'll get in touch with timing, options, and next steps.