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BSC- Your Private Chef
BSC- Your Private Chef

BSC- Your Private Chef

Offers remote services
Offers remote services
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Introduction: When you book with us your satisfaction is guaranteed. We have the passion, years of experience & the staffing needed to make your event flawless. We are super flexible and will tailor a menu to suit your tastes. Just let us know what your desire is and we will make it happen. We are not cheap, as cheap is used to describe poor quality, either in addition to a low price, or without reference to price. "Cheap merchandise" means poor quality merchandise. After being a Chef for 25 years I have connections for oysters harvested the same day you enjoy them, American USDA inspected dry shipped meats. Meats that are prime A+ quality including aged beef from 45-80 days. I also have access to grass fed & finished beef raised locally, Scuba dived scallops, line caught day boat fish ( no farmed or drag netted catch here) and produce when is season from upstate organic sustainable farms in CT & the Hudson valley which also boasts some of the best cheese makers in America. So when the occasion is special we are here for you. I'm a Seasoned & New York Times awarded Two Star professional Chef with over 25 years of real world restaurant cooking experience. I owned Risotteria in Manhattan for 17 years, that was the first gluten - free Restaurant & Bakery in NYC. I specialize in multi-course gourmet modern French/American tasting menus. Although I love to cook grandma Italian as it’s what I grew up eating. So I cover a lot of culinary ground. And price points are lower when working in this style. No less tasty or beautiful just less expensive as the ingredients cost less. I’m a culinary instructor at Institute of culinary education and also work with community outreach training 18-24 year olds job readiness skills. Now you can relax in your own kitchen and cook live with me on Zoom. I have a 4 camera set up so you see everything $85 per person/ $425 minimum. ​ When you book a party with us you are in skilled hands. Over the years I’ve been associated with David Bouley, Grey Kunz, Daniel Boulud & Joel Robouchon.

Hired 10 times

Serves Greenwich, CT

Background checked

8 employees

5 years in business

Payment methods

Cash, Credit card, Venmo

Social media

Facebook, Instagram

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

Featured Projects
  • Zoom class

    Approx. $300

  • Lulu- dinner

    Approx. $1640

Photos and Videos

109 photos

Cuisine types

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

Exceptional 5.0

15 reviews


Read reviews that mention:

Kate D.

Personal Chef

Chef Joe and his team were wonderful! The food was absolutely superb and they were extremely professional. They also took all proper COVID-19 precautions - we felt perfectly comfortable. I definitely hire them again.
BSC- Your Private Chef's reply
Kate Thanks so much, your parents were the perfect gourmands for that menu
Mar 9, 2021
Ligia b.

Personal Chef

Hired Chef Joe for my husband’s birthday dinner of 8 ppl. Service and food were great. Would hire again. Thank u to chef and staff.
BSC- Your Private Chef's reply
Thank you, it was a lovely evening
Feb 18, 2021
Nicole l.

Personal Chef

There are no words to adequately describe how amazing Chef Joe and his team were for my dinner party. I hosted a small intimate family dinner and it was a night that none of us will every forget! From the quality of ingredients, to the professionalism/presentation, to the outcome of the meals, we were in awe. I can’t wait to work with Chef Joe again. The oysters and lamb were to die for! Couldn’t recommend butcher shop catering enough!
BSC- Your Private Chef's reply
Thank you for the great review, I think we all had a fun night!
Jan 17, 2021
Nina R.

We had an incredible cooking class/dinner with Chef Joe. He worked with us on planning the perfect menu and it was delicious and FUN! He was very responsive the whole way through and made sure everything was perfect! He’s extremely talented and we can’t wait to work with him again! He is the BEST!
BSC- Your Private Chef's reply
Thanks Nina, cu soon
Jan 11, 2021
Adrienne W.

Chef Pace arrived far enough in advance to setup the kitchen, which I left cleaned, counter space freed up and no dishes in the sink. He placed all of his tools and food to be prepared strategically on the counter spaces. It's an understatement to say that he comes prepared. Chef Pace greeted me warmly and I could tell with a huge smile, although his mouth was covered with a protective Covid-19 mask. While we got dressed for the evening Chef Pace and his team were busy preparing our outstanding 4-course meal. Not only was each course served piping hot, the level of Chef Pace's culinary skills were unparalled. From the freshly shucked oysters, to the lobster risotto, to the chocolate mousse parfait...every bite was amazing, tasty and superb! The $200 tip we gave at the end of the night certainly was not enough (it was all the cash we had on hand at the time), as Chef Pace deserved a much larger gratuity for his time and effort. I recommend Chef Pace for any catering gig and will be contacting him for our next event. Thank you and Bravo to Chef Pace!
BSC- Your Private Chef's reply
Wow!!!! Thank you so much for your keen observations & insight. I knew you cooked a lot by the design of your magnificent kitchen & the amount of Le creuset & copper hanging from your pot rack. I prefer to be judged by gourmands as it keeps up standards. Again thank you
Jan 8, 2021
Background Check

Joseph Williams-Pace


  • What should the customer know about your pricing (e.g., discounts, fees)?

    The ingredients determine the cost per person. More expensive ingredients command higher prices. Payment 50% upfront, 50% day of show. All pricing does NOT include additional labor, tax, rentals or gratuity.

  • What is your typical process for working with a new customer?

    Phone, email consultation, menu planning & complete event planning if desired

  • What education and/or training do you have that relates to your work?

    BS in agronomy- culinary instructor @ institute of culinary education -25 years as a chef with 2 stars from the NYTimes, owned 2 restaurants in Manhattan for 17 years.

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