Summer Menu

Summer in Newport, Cooked for You

Summer here means long evenings, salt air, and dinners that don't need a dining room. I bring the kitchen to your home, whether that's a backyard in Middletown, a waterfront rental on Ocean Drive, or your family's place in Narragansett. You pick the date. I handle everything else.

My summer menu changes every year based on what's available and what I'm excited about. This season leans coastal, local oysters, soft shell crab, heirloom tomatoes at their peak, but there's range here. Steak lovers get a tomahawk with chimichurri and bourbon glaze. Guests who don't eat seafood have options. Kids get fed without a separate conversation about it.

A Real Summer Dinner

Last July, I cooked for a group of twelve at a house in Middletown. The host wanted something coastal but not fussy, dinner on the back deck, kids running around, no stress. We started with oysters and yuzu granita, heirloom tomato and burrata, and a charcuterie board with Narragansett Creamery cheeses. Then crispy soft shell crab, a tomahawk with chimichurri and bourbon glaze, and charred broccolini on the side. The strawberry champagne cake went out just as the sun dropped. Nobody made a reservation, drove anywhere, or cleared a plate.

That's the format. Not a catering line. Not a food truck. A private dinner, cooked and plated in your space, cleaned up before I leave.

How It Works

1. You inquire. Tell me the date, group size, and any dietary notes. I respond within 24 hours.

2. We build the menu. I send a custom proposal based on your preferences — usually three to five courses.

3. I shop and prep. All sourcing, grocery shopping, and mise en place happens before I arrive.

4. I cook in your kitchen. Full dinner service — plated or family style, your call.

5. I clean up and leave. Kitchen spotless, leftovers packed, you stay at the table.

For details on what private chef dinners typically cost in Rhode Island, I put together a full cost breakdown here.

What's Included

Every private dinner includes menu planning, grocery shopping, cooking, plating, table-side service, and full kitchen cleanup. I bring my own tools and equipment. You don't lift a finger.

Dinners work for groups of 2 to 50. Most summer events are 6 to 20 guests. I also offer hors d'oeuvres-only service for cocktail-style gatherings and private brunch for morning events.

If you're looking for something beyond a single dinner — weekly meal prep through the summer months, for example, I do that too. More on meal prep here.

Book Your Summer Dinner

Newport summers fill fast. If you have a date in mind even a rough one it's worth reaching out early. I'll put together a custom menu and quote within 24 hours.

Looking for fall? See the fall menu. Or read more about how seasonal menus shape what I cook.

Frequently Asked Questions

How far in advance should I book a summer private chef dinner in Newport?
I recommend reaching out at least two to three weeks before your preferred date, especially for July and August in Newport, RI. Weekend evenings book earliest. If your date is flexible, I can usually accommodate shorter notice during weekdays.

Can you cook for guests with dietary restrictions or allergies?
Yes — I work with every dietary need, including gluten-free, dairy-free, vegan, and specific allergies. When we build your menu, I ask about restrictions upfront so every guest eats well. Most dishes on the summer menu can be adapted without losing anything.

What size groups do you cook for in Rhode Island?
I cook private dinners for groups of 2 to 50 throughout Newport, Middletown, Narragansett, and the rest of Rhode Island. Most summer events fall in the 6 to 20 range. For groups over 20, I bring additional support so the experience stays personal.

Do you only cook at houses, or can you work at event venues in Newport?
I cook wherever there's a functional kitchen private homes, vacation rentals, estates, and small venues across Newport and Rhode Island. I bring my own equipment and tools. All I need is counter space, a stove, and an oven.

What's the difference between a private chef dinner and catering?
A private chef dinner is a restaurant-quality meal cooked fresh in your kitchen and plated course by course. It's not a buffet line or a drop-off. I'm there for the entire evening cooking, plating, serving, and cleaning up. It's a full dining experience in your own space, whether that's a Newport home or a rental on Aquidneck Island.