CORPORATE AND EXECUTIVE CATERING IN CHICAGO
Luxury Private Dining and Catering Experiences for High-Level Business Engagements by an
Experienced Private Chef
Host exclusive corporate gatherings and events with bespoke private dining experiences tailored for executives, board meetings, investor dinners, and high-profile client entertainment. Our private chef-led catering brings five-star service, locally sourced ingredients, and a seamless, stress-free experience to your business events.
An unforgettable global dining experience by an
Experienced Chicago Chef that leaves a lasting impression!
Sophisticated Private Dining for Chicago Business & Corporate Engagements
Exclusive Private Chef Catering
Custom, chef-curated menus designed for your event.
Seamless, World Class Service
Full-service setup, dining, and cleanup so you can focus on your guests.
Custom Tailored Menus
Refined Global Cuisine with an elegant presentation.
Executive & C-Suite Events
Perfect for board meetings, client appreciation dinners, VIP Guests, and investor gatherings.
Private & Discreet Experience
Enjoy fine dining in your office, company high-rise, a private venue, or your home with complete privacy
Whether you're hosting a strategic meeting, celebrating a company milestone, or entertaining VIP clients in Chicago, we curate an exceptional dining experience that reflects the sophistication and professionalism of your business.
Example of Chicago Corporate & Executive Catering Menu
Chef’s Amuse
Crisp Pani Puri Puff with Lump Crab Salad,
Spicy Mint/Cilantro Sauce.
Truffled Gouda Gougeres
Dutch Veal Bitterballen, Chive Cream.
To Start
Spinach Salad with Red and White Endive,
Euphoria Cheese, SunChoke Chips, Pickled Pearl Onions,
Pommery Mustard Vinaigrette.
Red Bell Pepper Consommé, Ricotta and
Chive filled Spinach striped Raviolis and Button Mushrooms.
(Served Tableside)
Cream of Jerusalem Artichoke Soup, poured tableside, with Bacon Parmesan
Phyllo Twist (Delicate Cigar) garnish.
Compressed Watermelon, Feta Cream,
Balsamic Syrup, Basil Oil, Micro Mizuna,
Nasturtium Petals.
Balinese Mussel, Coconut and Curry Bisque,
Shrimp Lumpias.
Second
Crepe “Vonaissiens”, French Potato Crepe
with Caramelized Onion, Creme Fraiche, Smoked Bacon, Sautéed Chanterelles in Season, Bordelaise Sauce.
Coconut Gouda Risotto with Snow Peas,
Butternut Squash, Sambal Oil. Option to add Grilled Shrimp.
Asparagus Two Ways:
Grilled with Smoked Hollandaise,
Tempura with Preserved Meyer Lemon & Aleppo Pepper Aioli.
Red Snapper Crudo, Chilled Lacto Tomato Bouillon,
Fines Herbs, Celery, Orange, and Radish Salad.
Main Course
Grilled Colorado Lamb Rack with Harrisa Rub,
Pistachio and Citrus Couscous, Mint, Parsley, Cilantro,
Pomegranate Lamb Jus.
Vadouvan Curry and Panko Crusted Ahi Tuna,
Pea Tendril, Lemon Grass, Jicama Salad, Mango/Thai Basil
and Sambal Matah Emulsions.
Porchetta Roast Pork, Smoked Eggplant,
Cumin Roasted Rainbow Carrots, Braised Chard,
Rich Pork Jus.
Vegetarian Trio: Nasi Goreng with Traditional Condiments,
Yuba Noodle Satay Stir Fry with Green Onion,
Micro Red Cabbage, Hearts of Palm Salad with Crispy Wontons.
Seared Halibut, Fresh Peas and Basil Puree,
Saffron Rice Beans, Beurre Nantais (Herb Beurre Blanc)
Finale
Crisp Sesame Phyllo Leaves layered with
Caramel Roasted Apple, Shaved Honey Clover Gouda,
and Raisin Compote.
Sweet Puffed Rice and Chocolate Mousse Dacquoise,
Mirror Glaze, Mango and Raspberry Sauces, Fresh Berries.
Pandan, Candlenut, and Mango Cremeux,
Speculaas Tuile Cookie, Tropical Fruits in Keffir Syrup.
Simply Make One Selection
From Each Course
