mikebetts.com

contact for price

Select a service

Zip code

Scheduling

Budget per person

Guest count

Sorry this pro can’t do your job, but we know other pros who can.

Check them out

Introduction: I bring restaurant quality meals with hand grown greens, herbs and vegetables, foraged mushrooms along with the best seafood or meat even the pros can find. Specializing in dinner parties, wine dinners and tasting menus with French, Japanese and Nordic influences. **CURRENTLY BOOKING SUMMER MONTHS** Call 617 921 8292 @mikebettscook Instagram/Twitter After years in high end restaurants I opted to leave for the more intimate experience of cooking for just one table per night and get to know my guests!

Overview

Background checked

1 employee

24 years in business

Payment methods

Ask this pro about their preferred payment method.

Featured Projects

43 photos

Specialties

Cuisine(s)

, , , , , , , , , ,

Event type

, , , , , , ,

Reviews

5.0

2 reviews

5

100%

4

0%

3

0%

2

0%

1

0%

Henry s.

Sep 19, 2016

We've used Mike many times over the past 3 years as well as having gone to many of his pop up events. As a private chef, he is awesome. As part of a busy working couple with kids, dinners out are often difficult once you factor in travel, parking, reservations, and child care. It's great to have Mike come to your house and cook a meal which is just as good if not better than the restaurants in Boston. He works with you on the menu and tailors it to your preferences (which is why i prefer his private services overall better than his pop ups). He gets the freshest and best ingredients. We've used him for upscale fancy 10 course meals to low-key clambakes and make-your-own tacos and he's delivered everytime. Costs are usually in keeping with a nice meal out.

Allie L.

Sep 15, 2016

Mike catered a clambake / lobster boil for a 40th birthday celebration at our home in Larchmont, NY. In addition to the clambake, we had mussels, skate wing and a salad of locally farmed greens. Mike has a wide-ranging repertoire, uses the freshest ingredients, and his food is always delicious. Mike is down-to-earth and a pleasure to work with. My only complaint is that he lives in Boston, and we are in New York, so we don't get to eat his food as often as we like!

Credentials

Background Check

Michael Betts

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I have pricing based on what style of meal, such as: "Standard Menu": $95/pp (plus food costs) which is 4 courses: soup, salad, entree, dessert ...as an example. "Tasting Menu": $115/pp (plus food costs) multiple smaller courses, intriguing flavor combinations and a great mix of ingredients. Covers all your favorites and some new ones.
What is your typical process for working with a new customer?
I start with a conversation to see exactly what a client wants from their meal and their experience along with the service. Discuss potential allergies for any guests. Talk about favorite ingredients or new ones to try and I come up with menu options. From there we build a menu together. 617 921 8292
What education and/or training do you have that relates to your work?
Culinary Institute of America, years of training in various kitchens: Seattle, Block Island, Nantucket, Boston, France, Iceland