Chef Elliot Cunniff

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Introduction: With over 15 years spent in some of the best kitchens in the world we have the experience and know how to bring delicious, healthy restaurant quality food to your table. The best part about my work is seeing the look of enjoyment on my clients faces as they take that first bite. It is absolutely priceless.

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Reviews

Exceptional 5.0

5 reviews

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Joseph W.

Jul 18, 2016

Theresa M.

Jul 18, 2016

Elliot is a longtime friend, and we both ended up in the culinary world. I had my birthday dinner at the Soho Grand with my fiancé this year, and it was outstanding and memorable in every way. Elliot had prepared a multi course meal complete with perfect wine pairings. I have celiac disease, and was treated to a first course of homemade fresh gluten free fettuccini -the best thing ever! It got better from there. So much dedication to the craft (house smoked bacon, fresh pastas), quality seafood, produce and meat (beef tongue! Foie gras! Caviar!) and attention to detail. I was so honored to have had such a special meal prepared for me, and Chef Elliot was excited as well, visiting our table to talk shop after each course. All around it was a very memorable and incredibly delicious evening, and I won't soon forget it.

Ariana B.

Jul 18, 2016

Chef Elliot made my birthday dinner so, so special. Everything was fresh, seasonal, and prepared with care. We took so many photos of our food, everything was so beautiful as well as super-delicious. He even worked with a laundry list of my food allergies! I can't recommend Chef Elliot enough, I will definitely be using him for my next party.

DB B.

Jul 18, 2016

Experienced both restaurant eating and catering from Elliot. Both were first class and delicious. Couldn't ask for a better chef, in attitude, professionalism, and food. Highly recommended to all.

Charles B.

Jul 19, 2016

One of the brightest, most talented young chefs I've ever worked with in the twenty plus years in the hospitality industry. I'm willing to bet he's gotten even better in the last six years!

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Elliot Cunniff

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I charge a daily rate for myself and any additional staff required. All food and supplies are in addition to this fee and are reimbursed by client.
What education and/or training do you have that relates to your work?
15 years in some of the best restaurant kitchens and client residences in the world.
How did you get started doing this type of work?
Cooking, serving food me making people happy is all I have ever done and ranged to do. My first job as a busboy in a small Italian restaurant at 15 showed me that a career in hospitality would be the most rewarding thing I could ever do.

Chef Elliot Cunniff

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