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
Dietary restrictions
Vegetarian or vegan, Gluten free or celiac, Dairy intolerant, Nut allergies, Kosher, Halal, Other dietary restrictions
Meal preparation location
Meal prepared onsite, Meal delivered
Meal preparation frequency
Only once, Monthly, A few times per month, Weekly, A few times per week, Daily, A few times per day
Budget per person
Under $30 (basic), $30 – $40 (basic), $40 – $50, $50 – $75 (mid-range), $75 – $100, More than $100 (premium), Customer is not sure
Cuisine types
American - casual, American - formal, Italian, Southern, Mexican / Latin American, Mediterranean / Middle Eastern, Asian, French, Barbecue, Indian
Which meal
Breakfast / brunch, Lunch, Cocktail hour / hors d'oeuvres, Dinner, Dessert
Extras
Dessert, Cold beverages (non-alcoholic), Cold beverages (alcoholic), Hot beverages (coffee, tea, etc.)
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Event type
Date night, Brunch / dinner party, Holiday meal (Mother's day, Valentine's day, etc.), Shower (baby, bridal, etc.), Special occasion (birthday, anniversary, etc.), Regular meal
Number of guests
1 guest, 2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests
Photos and videos
No reviews (yet)
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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