Seared scallops with saffron beurre blanc, micro herbs trembling, caramelized crust visible in razor-thin depth of field

Private Chef · In-Home Dining

Your kitchen.
My obsession.

A knife roll, a crate of market produce, and a menu written that morning — arriving at your door, transforming your kitchen into the best restaurant you've ever visited.

Reserve Your Evening

The Work

Dishes that hold
the memory.

Every photograph is from a real evening. Every dish was eaten at someone's table, in someone's home.

Perfectly seared duck breast sliced on a dark plate, cherry reduction pooling beside it, rosemary sprig resting on top

Main Course

Duck à la Presse

Aged Muscovy duck, sour cherry gastrique, foraged thyme from the Hudson Valley.

Elegantly plated restaurant-quality dish with vibrant garnishes on white fine-dining plate, candlelight reflection visible

The Table

The Moment It Lands

Every plate set as the conversation pauses. That pause is the point.

Vibrant fresh vegetable dish with roasted carrots, herb oil drizzle, and edible flowers on a ceramic plate

Seasonal Produce

Roasted Heirloom Carrots

Sourced from Greenmarket that morning. Honey from a rooftop hive two blocks over.

Hand-stretched pizza with charred edges, fresh basil, and bubbling mozzarella on a wooden board

Celebration

Ricotta & Fig Tart

A birthday cake is for photographs. This is for the people at the table.

Golden-brown stack of pancakes with fresh berries, maple syrup dripping, powdered sugar dusting on warm plate

Morning After

The Breakfast Encore

Some clients ask us back the next morning. We never say no.

A note from the kitchen

“I don't believe in menus that exist before I've been to the market. The morning of your dinner, I walk the stalls. I buy what's extraordinary. Then I write the menu on the train home.”

— Margaux Lefèvre, Chef & Founder

The Menus

Three menus.
One philosophy.

Each menu is a starting point. Every evening is shaped by what's in season, who is at the table, and what the occasion asks for.

All menus include mise en place, service, and cleanup. Ingredients sourced within 48 hours of your evening. Travel within 30 miles of Manhattan included.

The Chef

Margaux
Lefèvre.

I trained at Le Bernardin. I left to cook in people's homes. It was the best decision I ever made.

Before Plate, I spent eight years in professional kitchens — from a two-star in Lyon to a seasonal farm table in Vermont. I learned everything about cooking in those kitchens. I learned nothing about why people eat together.

The first dinner I cooked in someone's home was for a couple celebrating their 30th anniversary. They hadn't been to a restaurant together in years. By the time dessert was on the table, they were holding hands across it. That's when I understood what this work was for.

I work alone or with one assistant. I bring everything. I leave nothing behind except the smell of something good and the memory of a meal that was only ever yours.

340+

Evenings Cooked

8 yrs

Restaurant Kitchens

97%

Returning Clients

The Booking

Reserve your evening.

I respond to every inquiry personally, usually within 12 hours. Dates book 2–6 weeks out.

Your kitchen.
My obsession.