A kosher private chef. Dinners, parties and weddings cooked in your home, anywhere in the United States.
Something bright and ripe first, to wake the table up.
A lighter plate, seared or raw, plated at your table.
The heart of the evening, cooked to your standard and plated at your pace.
Something sweet and clean, and a kitchen left spotless.
The table is yours for the whole evening. Nobody needs it back.
Each course comes out when you are ready for it.
I clean the kitchen before I leave.
Short clips from real events. Meat on the fire first, then the tables.
Five ways to have me in your kitchen. Pick the one that fits and send me the date.
A multi-course dinner cooked at your table.
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Birthdays and dinner parties, plated or family style.
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Wedding dinners and celebrations, planned with your venue.
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Fresh meals cooked in your home, labeled for the fridge.
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Menu, workflow and cost review for restaurants.
ViewThe photos on this site come from my own kitchens and events. The routine is the same every time: shop, prep, cook, plate, serve and leave the kitchen clean.
Choose the occasion, the guests and how you keep kosher. You see the style of menu I would cook, and can send it to me as a starting point.
Date, guest count, the occasion and any dietary needs. I reply with a menu idea and a quote.
We refine the dishes around your tastes, allergies and kosher standards until it feels right.
I shop, prep, cook and plate on site, then clean the kitchen before I leave.
I cook for every kosher standard and every community. Ingredients, the kitchen and the rules your household keeps are planned from the first conversation.
Based in New York City. I cook anywhere in the United States.
Menus are always built around your event. These show the style.
Yes. I work with all kosher standards and all communities. Tell me the standards your household or venue keeps and the menu is planned around them from the start.
I am based in New York City and travel to cook anywhere in the United States. For events outside the New York area, we plan travel together when you inquire.
Menu planning, shopping, cooking and cleanup in your kitchen. Pricing depends on the guest count, menu and date, so I quote each event individually.
Two to three weeks ahead is comfortable for most dates. Weddings, holidays and large events are best booked as early as possible.
Yes. List allergies and restrictions when you inquire, and the menu is built around them.
I focus on the food. If you need servers or rentals, I can coordinate with your planner or help arrange them.
Share the date, the number of guests and anything I should know about food. I reply with a menu idea and a quote.
Call or text: (347) 574-4050
Email: cahimnyc2022@gmail.com
HAIM HADAD
