About ◆ Chef Phil Charron
Over 20 years of cooking with the guest first.
The first stretch of that was restaurants and hotels, where guest-first stops being a slogan and becomes a habit. The years since have been private work — a small number of clients with very high expectations, and a kitchen that answers to their table instead of a dining room full of strangers.
That work taught me to cook two ways at once. I bring my own recipes, and I take requests: a dish you ate on the other side of the world, rebuilt at the level you remember it. Any allergy or restriction is designed into the menu from the start, never handled with an afterthought plate.
I like a theme. Graduations, blind tasting menus, a dinner served entirely in the dark with guests guessing at every course. The best nights usually begin with an unusual idea — bring me one and I will build the meal, the pacing and the reveal around it.
The goal is simple. A restaurant opens in your home at the snap of your fingers, then goes away when you are done, kitchen left better than I found it.
Your table, your menu, your private chef.
The service
Four ways to hand me the kitchen.
Private dinner parties
An evening built around your table — courses paced to the room, served and cleared, the kitchen left as I found it. You spend the night with your guests rather than at the stove.
Event catering
Celebrations, milestones and gatherings of up to forty guests, scaled to the room without losing the detail that makes a plate worth remembering.
Bespoke menu design
A dream menu drawn from cuisines around the world. Name the dish and I will source it, build it and plate it — allergies and preferences designed in, not worked around.
Concept dinners & creative events
Some of the best nights begin with an unusual idea. I have served a dinner entirely in the dark, guests blindfolded through every course, guessing at what they had just eaten. Bring me a concept and I will build the meal around it.
Culinary range
Italian ◆ Japanese ◆ Barbecue ◆ Steakhouse ◆ French ◆ Indian ◆ Thai ◆ Chinese ◆ Seasonal Pacific Northwest
From the table
Recent plates.
How booking works
Three steps, no surprises.
Tell me the details
The date, the headcount, and anything your guests can or cannot eat.
I design the menu
I write the menu and estimate the groceries, so you know the full cost before anything is bought.
I shop, cook and clean
The deposit is due 72 hours out. I shop, cook, serve through the event, and leave your kitchen clean.
What a booking includes
A day rate, plus groceries.
Quoted per event, once I know the date, the headcount and the menu. Groceries are estimated before anything is bought, so you see the whole cost up front.
- Menu planning & design
- Provisioning and shopping
- Preparation of the meal
- Service through the event
- Full kitchen clean-up
- Groceries
- Estimated ahead of the shop and therefore subject to change.
- Larger events
- May require half days or additional days of preparation.
- Deposit
- Half the estimated grocery cost, due 72 hours before the event.
- Cancellation
- Within 48 hours of the event, a half-day rate applies.
- Kitchen
- Food is prepared in my kitchen in Snoqualmie and brought to your event, where it is finished and served.
Get in touch
Tell me about your table.
Serving Bellevue, Issaquah, Redmond and the greater Eastside. Send the date and the headcount and I will come back with a menu and a grocery estimate.
Thank you — your inquiry is in.
I read every one myself and look forward to connecting and helping you plan an unforgettable meal. If it is time-sensitive, call 206.913.7990.