Private chef brunch · Rhode Island & Massachusetts

A brunch, in your home.

For groups of five or more across Rhode Island, Cape Cod, and the Boston metro. Lobster Benedict, brioche French toast, charcuterie boards. I cook. You sit at the table.

Reserve Your Brunch
Why brunch works at home

A brunch with the timing handled.

The hardest part about hosting brunch is the timing. Eggs Benedict goes out hot or it doesn’t go out. Pancakes hold for ten minutes, max. The bacon needs to come out of the oven exactly when the eggs come off the stove. None of that works if you’re also trying to be a host.

Hiring a private chef for brunch solves the timing problem in one move. The chef plans the menu, shops the ingredients, prepares everything that morning in your kitchen, plates each course, and cleans up before leaving. You sit at the table with your guests with a coffee and a plate of brioche French toast in front of you, not at the stove with the spatula.

The sourcing is local. Smoked salmon and lobster meat from Newport Seafood for the Benedicts. Aquidneck Meat for the bacon and breakfast sausage. Cheese boards anchored with Atwells Gold and Divine Providence from Narragansett Creamery. Stone fruit and berries from local farms in Tiverton, Little Compton, and Schartner Farms in Exeter. Pastries from Provençal Bakery the morning of. The brunch menu reflects what’s actually peaking the week of your event, not a fixed catalog.

How brunch runs

Three steps. One morning.

01
Reach out
Send the date, headcount, location, and the format you’re imagining (plated or family-style). I usually reply within 24 hours.
02
Menu design
I send a custom proposal built around your guests, dietary restrictions, and the morning you want.
03
Brunch morning
I arrive two and a half hours before guests, prep, cook, plate, and clean before leaving.
The brunch menu

The full brunch menu.

Every brunch dish, side, pastry, and beverage option in the current rotation. Your brunch menu is built from this in conversation with you.

View the Full Menu (PDF)
A sample brunch

A Sunday brunch on the table.

SAMPLE BRUNCH MENU

A Sunday Brunch

FAMILY-STYLE · IN YOUR HOME

FIRST

Whipped Ricotta Toast

Lemon Zest, Wildflower Honey, Grilled Peach

BENEDICT

Lobster Benedict

Poached Lobster, Chive Hollandaise, Brioche

SWEET

Brioche French Toast

Vanilla Bean, Mascarpone Cream, Maple, Seasonal Berries

FRESH

Seasonal Fruit Plate

Honey Yogurt Dip, Mint, Edible Flowers

Sample menu only · Yours is built around your guests and the morning you want.

Every brunch booking

What’s included.

  • Custom brunch menu built around your guests and the morning you want
  • Full ingredient sourcing including pastries from a Newport-area bakery
  • Plated or family-style service
  • Complete kitchen cleanup at the end of brunch
When brunch works best

The brunch occasions I cook.

Wedding mornings

The morning after

Bridal party plus close family at the rental, the morning after the wedding. Family-style is the format most weddings want.

Read more → Mother’s Day

Without the restaurant wait

Mother’s Day brunch at home, no 90-minute table limit, no parking, no waiting on the hostess. Just the people you invited.

Read more → Bridal showers

The Sunday move

Lemon ricotta pancakes, lobster benedict, the full move. Bridal showers in Newport and Providence are a regular booking.

Read more → Anniversary mornings

Six courses, your closest people

Anniversary brunch at home with no reservation pressure. The chef quietly handles every plate.

Read more →
Common brunch questions

Questions about a private chef brunch.

How many guests can you accommodate for brunch?
Brunches start at five guests, and there is no upper limit. For larger groups, reach out so we can talk through what works.
How early does the chef arrive?
Two and a half hours before the first guest is expected. Brunch prep starts earlier than dinner prep because parallel cooking (eggs, bacon, pancakes, pastries) needs simultaneous mise en place.
Do you provide all the brunch supplies?
Yes. All ingredients and chef equipment. Drinks, including coffee and juice, are yours to provide. Alcohol (champagne, sparkling wine) is provided by the client. The host provides the working kitchen, the dining table, and the plates.
Can the chef do brunch in a vacation rental?
Yes. Vacation rentals (Newport summer rentals, Cape Cod weekend houses, Watch Hill cottages) are a regular brunch booking. The chef arrives with everything and leaves the kitchen the way it was found.
Can you accommodate dietary restrictions?
Yes. Vegan, gluten-free, dairy-free, vegetarian, pescatarian, severe nut allergies, celiac, kosher-style, and halal are all accommodated. The menu is built around the most restrictive eater.
What’s the best occasion for a private chef brunch?
Wedding-morning-after, Mother’s Day, bridal showers, bachelorette Saturday-morning recoveries, and family-gathering Sundays are the most common. Anniversary brunches and vacation-rental day-of-arrival brunches round out the typical bookings.
Can you do plated and family-style brunch?
Both. Plated brunch lands food in front of every guest at the same time. Family-style passes the platters around the table. Choose during the consultation.
Can the chef do a brunch buffet?
Family-style at the table is closer to a true private chef brunch than a buffet. For larger group counts that need true buffet service, a different format may be a better fit.
Can you do Saturday-morning brunch for a bachelorette weekend?
Yes. Bachelorette Saturday-morning recovery brunches are one of the most-booked Newport brunch formats. The bridal party stays at the rental, the chef arrives, and brunch is on the porch by the time everyone’s vertical. See the Newport bachelorette format for the full weekend rhythm.
Do you do morning-after-the-wedding brunch?
Yes. The wedding-morning-after brunch at the rental or family home is one of the most common Cape Cod and Newport brunch bookings. Family-style with a Lobster Benedict tray, a Brioche French Toast platter, and a cheese spread is the default.
How does brunch differ from a private chef dinner?
Brunch runs in the morning with parallel cooking (eggs, bacon, pancakes happening at the same time) and leans on stationed displays. Dinner runs evening, sequential plating across courses. Both formats include sourcing, on-site cooking, table service, and complete cleanup.
Do you do Easter brunch?
Yes. Easter brunch is one of the spring holiday brunch bookings. Lobster Benedict, brioche French toast, plus Easter-specific touches like deviled eggs and a bread basket. See the holiday menu page for the full Easter format.
Where does the smoked salmon come from?
Newport Seafood. Same source for the lobster meat used in the Lobster Benedict. Locally sourced, never frozen. Bacon and breakfast sausage from Aquidneck Meat. Cheese boards anchored with Atwells Gold and Divine Providence from Narragansett Creamery. Pastries from Provençal Bakery the morning of.
Other services

Beyond brunch.

Multi-course in-home dinners
Private Dinners
 Cocktail receptions
Hors d’Oeuvres
 Thanksgiving, Christmas, NYE
Holiday Menus
 Weekly meal service
Meal Prep
Reserve your brunch

Tell me about your morning.

Send the date, headcount, location, and the format you’re imagining. I usually reply within 24 hours.

Inquire About Your Brunch