Chef Of All Seasons

Chef Of All Seasons

5.0Exceptional(11 reviews)


My business is small and personal. All my clients deserve my undivided attention and they get it. I take no shortcuts to quality ever. Maintaining a tightly-run, well-organized culinary operation is my way of guaranteeing a high standard. Nothing leaves my kitchen without my personal approval. Preparing food opens doors to experiencing texture, color, variety, and creativity. There is also that great feeling of satisfaction that can be shared with you when a project is complete. Approaching the work in a skillful and professional manner with the right tools is what energizes me. It just feels right.

Making a difference.


Hired 1 time
5 employees
15 years in business
Serves West Palm Beach , FL

Payment methods

Cash, Check, Venmo, Paypal, Zelle

Photos and videos

  • Reviews

    0 reviews


    Andrey T.

    Mitch has been consistently cooking meals for us for a few years. He is always very communicative, easy to work with, and very accommodating. He has always been able to adapt his menus and suggestions based on dietary restrictions or preferences. Food is always delicious!!! Highly recommend
    ... Show more
    March 24, 2019


    VARUN B.

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    March 24, 2019


    Jay V.

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    March 24, 2019


    Stefan J.

    The best
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    March 24, 2019


    Keith B.

    Mitch is a great guy! I highly recommend giving him a call!
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    March 24, 2019


    Daniel Z.

    Just had the best Thai Lo Mein, scratch that, Lo Mein in my life. I didnt even know the Thai made Lo Mein, but holy cow does adding peanuts to the dish make a difference. Mitch is a great cook and knows just about every dish known to man. Hell keep you happy and full!!!
    ... Show more
    March 24, 2019

    Frequently asked questions

    I start with a planning meeting where I get to know my customer and their vision for the event. My role in this meeting is to provide culinary guidance and support, and to help create a plan of action with clear expectations (especially for guests with dietary restrictions). With proper notice, I am also able to provide a tasting menu before the event to ensure that my client is able to adjust any portion of the menu.

    • I am a graduate of The Culinary Institute of America, Hyde Park, NY 1992. Over 25 years in high end restaurants; certified Food Safety Manager in all 50 states. Many local references and media reviews.
    Specialty Menus for all preferences
    Private Cooking LessonsPersonal Chef
    New Hartford, CT 06057
    Request a Quote
    It’s free with no obligation to hire

                        HOT AND COLD BUFFETS:

                    A MEMORABLE FEAST FOR ALL

    Sample Packages:

    I) 2 appetizers, 2 entrees, 2 side dishes/salads

                   12-24 guests $20-$25/pp

     II) 2-3 appetizers, 3 entrees, 2-3 side dishes/salads

                     12-24 guests $25-$30/pp

                      25 or more  $20-$25/pp

     III) 2-3 appetizers, 4 entrees, 2-3 sides/salads

                       12-24 guests $30-$55/pp

                       25 or more $25-$50/pp

                Choose  Dessert For $5 per Guest

    Added charges may apply for organic or gourmet ingredients

     Parties of 25-150 may add 3 hours buffet staff @ $5 per Guest

                    Anything May Be Presented Family Style

     Additional charges apply for gourmet and organic ingredients

    $50 added for events outside 50 mile radius from Hartford, CT

                     I accept cash, check, venmo or paypal.


                                  Kitchen Skills 101


    1-4 STUDENTS.        $100

    5-8 STUDENTS.        $75

    9-12 STUDENTS.      $50


    1-4 STUDENTS        $75

    5-8 STUDENTS        $50

    9-12 STUDENTS      $25


    1-4 STUDENTS       $100

    5-8 STUDENTS       $75

    9-12 STUDENTS     $50

    Tuition rates are per student

    $50 added for events outside 50 mile radius from Hartford, CT

                     I accept cash, check, venmo or paypal.

    Personal Chef Services are available at various price structures

    Throughout my career, my catering work was part time; it helped finance my education and supplement my income. After working in restaurants and catering for 25 years, the time arrived to continue on my own full-time. As rewarding and exciting as it can be on a kitchen line, there are also many horrors too. Nearly every episode of Kitchen Nightmares has a situation that I have either witnessed or experienced first hand. Breaking free from restaurants was the only way to ensure that I could work to high standards consistently.

    All types, really. Everyone has their preferences and it is my job to fulfill them. A few examples: Vegan, No Nuts, Low Carb, No Grain, Gluten Free, No Added Sugar, No Pork or Shellfish

    Ask for references and a sample tasting menu. A good caterer is always eager to provide this at no extra cost.

    • That with a qualified professional any reasonable request is obtainable. As a Chef, I welcome suggestions and am eager to consider possibilities of variety.

    Services offered

    Personal Chef