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Nov 13, 2010 12:02 PM

Seeking Private Chef for Christmas Day in Boston

I'm doing some freelance work for a high end concierge company based out of LA (I'm in NYC) and we've recently acquired a new client who is in need of a private chef in Boston for an eight person lunch on Christmas Day. The company I'm working for caters to high net worth clients so it could be a good gig for someone. I'd be grateful for any suggestions/leads you can send my way.

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  1. The original comment has been removed
    1. You might try contacting the Cambridge School for Culinary Arts and asking if they will send out a post to their jobs board. As a graduate, I frequently receive alerts when people are looking for personal chefs.

      1 Reply
      1. re: terrilynn

        Thanks so much I'll follow up with them.

      2. I have a friend who does exactly that for work. She has worked for lots of Hollywood types etc. Perhaps post some contact info and I will connect the dots.

        10 Replies
        1. re: StriperGuy

          striper, do you know everyone as well as everthing?

            1. re: cambridgedoctpr

              The chef in question is a good friend of mine.

              She used to live in LA and was a private chef to celebrity types full time. A really good Christmas day gig might be something of interest to her... Might not.

            2. re: StriperGuy

              Would love to get her information. Thanks.

              1. re: StriperGuy

                Sorry forgot to post my info. I can be reached at I work for a concierge company based out of LA called Element.

                Thanks again,

                1. re: tschoenberg

                  I'll forward your contact info along. If she is interested she will be in touch.

                    1. re: tschoenberg

                      I think you can get one through the Barbara Lynch group.. I once had Colin Lynch, who works at Menton now, come cook as a gift from my wife.

                      354 Congress St, Boston, MA 02210

                      1. re: grant.cook

                        This is great. I was just thinking of contacting the people at No 9 Park. I assume this all leads to the same people? I'll be sure to ask.

                        Many thanks for your suggestion.

                        No 9 Park
                        9 Park Street, Boston, MA 02108

                        1. re: tschoenberg

                          Same group, the catering part was out of the South End before, possibly South Boston now but here is the site for it to call direct.


              2. The original comment has been removed
                1. JJ Gonson is a Cambridge based personal chef, Cuisine Enlocale, who also presents culinary events all over the Boston area and beyond. Here are her web sites:



                  3 Replies
                  1. re: Gio

                    My client was very specific about all organic cuisine. Great lead, thanks.


                    1. re: Gio

                      I was at a con ference catered by Cuisine en Locale. True, it was local and organic, but they charged $10 per person for a meager cup of soup and bit of Birkenstock homemade bread. The soup was just veggies floating in water, lame and tasteless.

                      I was actually stunned, because I want folks to have the sense that local, organic food is tasty and luscious. This was like something out of Oliver Twist--"please sir, can I have some more?"

                      Or like that old Jewish joke "The food was terrible." "Yes, and such small portions!"

                      1. re: femmevox

                        I am always wary of people worshipping too much at the "organic altar" - its a term that in some ways is getting co-opted by agribusiness.

                        The things behind it - sustainable farming, minimal use of pesticides, are noble, but how "free range" is your average free range chicken these days? Its important to look beyond. I have bought grass/pasture-fed beef from a small farm out in VT on occasion, and I asked the farmer if they used antibiotics. Her response was "Not in general, but if the cow's ill, we're not going to let it die because we wouldn't give it an antibiotic." Makes you appreciate that its a tougher issue than just saying "Everything MUST be organic before I'll touch it..."

                        Of course, if the client asks, say yes... you can treat it like most of the "Beef in Barolo" that people consume in restaurants..