Etoile Private Dining
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•
Washington, DC
About
As an Executive Chef with over a decade of culinary experience, I specialize in creating memorable dining experiences tailored to each client. My approach combines refined technique, premium ingredients, and genuine hospitality. Whether it’s an intimate dinner, special celebration, or multi-course tasting menu, I focus on exceptional flavor, elegant presentation, and attention to detail. From menu planning and ingredient sourcing to cooking and cleanup, I provide a seamless experience so guests can relax and enjoy restaurant-quality cuisine in the comfort of their own home.
Highlights
5 employees
Serves Washington, DC
Payment methods
Cash, Apple Pay, Zelle
Specialties
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Additional services
Dessert, Non-alcoholic drinks, Alcoholic drinks, Coffee or tea
Meal(s)
Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner
Kitchen onsite
Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen
Serving style
Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers
Event type
Wedding, Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral
Venue type
Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn
Full service or drop-off
Full service, Drop off only
Guest count
Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests, 50 – 59 guests, 60 – 69 guests, 70 – 79 guests, 80 – 89 guests, 90 – 99 guests, 100 – 124 guests, 125 – 149 guests, 150 – 200 guests
Budget per person
$35 – $50, $50 – $75 (wedding avg.), $75 – $100 (wedding avg.), $100 – $150, More than $150, Customer isn't sure about budget
Cuisine(s)
American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian
Additional supplies needed
Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment
Photos and videos
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Frequently asked questions
What is your typical process for working with a new customer?
I begin with a consultation to understand the client’s vision, dietary preferences, allergies, and occasion. From there, I create a customized menu, coordinate all ingredients and logistics, and provide a seamless dining experience. On the day of the event, I handle preparation, cooking, plating, and kitchen cleanup so guests can relax and enjoy their experience.
What education and/or training do you have that relates to your work?
I received formal culinary training in Food Production and have spent more than a decade working in professional kitchens. My experience ranges from fine dining and upscale restaurants to private events and catering. I currently serve as Executive Chef at Sonoma Restaurant & Wine Bar in Washington, DC, where I lead culinary operations, menu development, and event execution.
Do you have a standard pricing system for your services? If so, please share the details here.
Pricing is based on menu selection, guest count, ingredient quality, and service requirements. Most private dining experiences begin at $50per guest, while premium tasting menus featuring luxury ingredients such as caviar, foie gras, and lobster begin at $80 per guest. Customized menus and special event packages are available upon request.
How did you get started in this business?
My passion for cooking began at a young age and led me to pursue professional culinary training. Over the years, I worked my way through various kitchen roles, gaining experience in fine dining, catering, and restaurant management. Today, as an Executive Chef, I enjoy creating memorable dining experiences that combine creativity, technique, and hospitality.
What types of customers have you worked with?
I have worked with a wide range of clients, including families, corporate groups, private dinner hosts, bridal and baby showers, anniversary celebrations, birthday parties, and intimate fine dining experiences. I enjoy creating personalized menus that reflect each client’s tastes and occasion.
Describe a recent event you are fond of.
One of my favorite events was an intimate multi-course tasting dinner designed for a special celebration. The menu featured seasonal ingredients, elegant plating, and wine pairings tailored to each course. Seeing guests enjoy the experience and create lasting memories around the table is what makes this work so rewarding.
What advice would you give a customer looking to hire a pro in your area of expertise?
Look for a chef with strong experience, attention to detail, and a willingness to customize the menu to your preferences. Great food is important, but communication, professionalism, and the ability to create a memorable experience are equally valuable.
What questions should customers think through before talking to pros about their needs?
Consider your event date, guest count, budget, dietary restrictions, preferred cuisine, and the overall experience you would like to create. Having these details prepared helps ensure a smooth planning process and a menu tailored specifically to your event.
Services offered
Catering
Personal Chef