Brendan Spieth

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Introduction: I am proud to be one of the resident chefs at Space on Ryder Farm for the past 5 years. I have cooked at both Egg and Parish Hall in Brooklyn, under the keen tutelage of Maude Sernas, Evan Hanczor, and George Weld. I then moved to Livingston Manor where our smoked pickle-back received a recommendation in New York Magazine. At Space on Ryder Farm I cook for artists in a farm house that dates back to the late 1700's. The food Program also works with the farms organic vegetable operation so that the meals offer the freshest seasonal vegetables. I am passionate about fresh food from local vendors. I challenge myself to find more out about different cultures of food and love nothing more than sharing it with a group of people.

Overview

Background checked

10 years in business

Payment methods

This pro accepts payments via Cash and Venmo.

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29 photos

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Reviews

Customers rated this pro highly for work quality, professionalism, and responsiveness.

Exceptional 5.0

10 reviews

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Alejandro R.

Jul 19, 2018

We've hired Brendan multiple times to design the food experience and cook for the annual Artist as Citizen Conference, hosted annually at Juilliard. He's a born collaborator in every sense of the world. He's not only come in under budget each time -- which meant being creative and resourceful in ways I couldn't have fathomed -- but he brings a special mix of artistic flair and grounded realism to each job that I simply cannot find with anyone else. Brendan has prepared healthy, delicious meals for our events, chatted amiably with diverse guests, played original music for us as intermezzo entertainment, and done it all with an easy-going charm and a warm smile. In short, even though he aims to provide humble support from the sidelines, he often ends up becoming the star of the show.

Gregg R.

Jul 25, 2018

Couldn't speak more highly of the dinner experience that Brendan helped put together for me and my soon to be wife. The proposal plan was to do up the backyard real nice and set up a private dinner next to a bond fire under a canopy of soft lights. With some questions about our preferences, Brendan put together a beautiful spread. Appetizers - olives, humbolot fog, st. stephen grissini, butter, olive oil, and pickles. Salad - arugula, balsamic glaze, green apple, almond, red onion. Main - pasta, vodka sauce, radish, romaine heart, spring onion, braised chicken thighs. Dessert - rum raisin pana cotta. And I can say all this with confidence cause he even drew us up clue little menus. He even got to show off his ukulele skills with a soft background music during the big moment. A+ guy, A+ food, A+ evening

Luis M.

Jul 16, 2018

Brendan is a pure joy to have in your kitchen and a fabulous chef. Passion, inventiveness, humor, love, and top skills. I asked for a non-traditional Thanksgiving meal featuring Pork for my friends and family, and it was a wonderful highlight of last year. His food and his presence brought smiles to my family that I hadn’t seen in some time. Highly recommended.

Sofia L.

Jul 16, 2018

Brendan is such a delight! We had a delicious experience with Brendan when he came to cook for us. He’s charming, very professional and knows his stuff. I highly recommend his services. Ask him to make you his biscuits and gravy!

Elena A.

Jul 16, 2018

Brendan Spieth is an exceptional chef who brings a warmth, familiarity, and joy to the entire food experience. When he cooked for a party I was hosting he created a menu that perfectly set the tone I wanted, and he was able adjust everything for the dietary restrictions of my party (which was not an easy task). He made a chicken Mole dish from scratch that was bar none the most delicious mole I have ever eaten. He also made fresh tortillas for the incredible taco dish that accompanied it. Every part of the meal was thoughtful, beautiful and absolutely delectable. I highly recommend him and I will continue to hire him for all my future events!

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Brendan Spieth

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
With pricing, I like to loop in everything in one fixed price. My fees include cost of food, transportation, and labor. I am open to discounts especially for referrals and returning customers. I am open to negotiation within reason.
What is your typical process for working with a new customer?
I really turn all of my attention to listening. I like to hear out what my customers need and what they like to eat. I am well versed in working around dietary needs and preferences to make the meal a great pairing with their event.
What education and/or training do you have that relates to your work?
I have been working in kitchens all around Brooklyn and upstate New York. I gravitate towards bringing many different folks to a table to share a family style menu. I have my food handlers license that was issued by New York Department of Health and Mental Hygiene. I currently work on and off as a resident chef for an artist residency program that operates on a 200 year working organic farm.

Brendan Spieth

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