Vero Beach Private Chef

A Private Chef Tasting, Told in Scroll

Vero Beach
Private Chef Service LLC

A tasting menu told in scroll — from raw element to final course, one continuous descent.

or scroll to begin

Chef Tony in a white chef coat
Frame 01 · The Chef

Meet Chef Tony.

Thirty years in professional kitchens — now he cooks in yours.

Chef's knife roll unrolled beside mise en place on a dark counter
Frame 02 · Your Kitchen

It starts in
your kitchen.

Knives unrolled, mise en place laid out — your home becomes the restaurant.

Wagyu searing in a hammered copper pan amid flames
Frame 03 · Fire

Then, fire.

Searing, roasting, building flavor — every course cooked to order, timed to your table.

Chef's hands placing the final garnish on a plated dish
Frame 04 · The Final Touch

Plated
inches away.

The last garnish lands in your kitchen — not a commissary across town.

Candlelit dining table with plated dishes and wine
Frame 05 · The Table

Then it's yours.

You sit. We serve, pour, and clear — you never leave the conversation.

01 / 05
Oysters Rockefeller with golden gratin and cheese crisp
Butter-poached lobster over saffron risotto with crispy shallots
Sliced A5 wagyu with bone-marrow reduction
Flourless chocolate torte with vanilla ice cream, strawberries and blueberries
The Interactive Tasting Menu
Course I · To Begin

Oysters RockefellerGolden Gratinee

Baked in the shell, gratinéed golden with a cheese crisp — the first bite of the evening.

Course II · First Plate

Lobster RisottoSaffron · Crispy Shallot

Butter-poached claw over saffron risotto — rich, silky, gone too soon.

Course III · Main

A5 Wagyu MedallionMarrow Reduction

Seared hard, rested long, sliced to order. The centerpiece of the evening.

Course IV · Dessert

Flourless Chocolate TorteVanilla Bean · Fresh Berries

Dark and dense, baked flourless — with vanilla bean ice cream and fresh berries. The sweet finish guests remember.

What I Do

Every Way to Enjoy It

One chef, three ways to bring the restaurant home — every menu built around your evening.

Burrata with roasted tomatoes by Chef Tony

Private Dinners

Intimate dinners and dinner parties — a customized multi-course menu, cooked and served in your kitchen, from the first pour to the final plate.

Check your date →
Seared scallops with beet slaw by Chef Tony

Personal Chef

Weekly meal prep tailored to your diet and macros — we plan, shop, cook, and leave your kitchen spotless. You just eat well.

Start eating well →
Beef tenderloin with pomme puree by Chef Tony

Event Catering

Milestone birthdays, anniversaries, holidays, corporate gatherings — flawless execution and a spotless kitchen, anywhere on the Treasure Coast.

Tell us about your event →
From Market to Plate

Drag to Taste the Difference

Every plate starts with ingredients hand-picked that morning. Drag the handle — from the market, to your table.

Sliced beef tenderloin plated by Chef Tony
Fresh produce at the farmers market
⇆
The MarketYour Table
From My Kitchen

A Taste of What Awaits

Real dishes, real evenings — cooked in clients’ kitchens across the Treasure Coast.

Fried green tomatoes by Chef Tony

Fried Green Tomatoes

Roasted red peppers, microgreens, aioli

Fresh oysters on ice by Chef Tony

Fresh Oysters on Ice

Shucked to order, mignonette, lemon

Catch of the day by Chef Tony

Catch of the Day

Tomato, shaved fennel, coastal herbs

Seared scallops by Chef Tony

Seared Scallops

Tobiko, cucumber, citrus beurre blanc

Artisan charcuterie board by Chef Tony

Artisan Charcuterie

Cured meats, artisan cheeses, fig jam

Hungry for
more?Explore the full menu →
01 / 04
The Nights

Every table has a story.

The Anniversary

Ten years married. One table. The dinner it deserves.

The Birthday

The birthday they will talk about for years.

The Wedding

The first meal of the rest of their lives.

The Gathering

Or no occasion at all — just the people you love, around your table.

Reviews

4.9 ★ from 34 Google Reviews

★★★★★
“Chef Tony is outstanding! All of the food was so delicious — all the guests raved about it. They cleaned up everything.”
Karen Quoka
★★★★★
“Fabulous meal — lovely to have the prep happen in our kitchen, and even better to have the kitchen spotless when they left.”
Kati Comeau
★★★★★
“From professionalism to presentation to food that simply made my mouth happy — I cannot say enough about the experience.”
Jackie Bannister
Read All 34 Reviews
Chef Tony and his wife smiling in a warmly lit dining room
A personal note

From Our Kitchen to Yours

Every evening we cook is personal — it’s our name on the plate and our family behind it. My wife and I will treat your table like it’s our own.

Tell us about your evening below, and let’s make it unforgettable.

— Chef Tony

The Bespoke Experience Builder

Reserve Your Private Table

Sketch the evening — we'll call within a day to compose the menu around it.

4
guests

Request received.

We'll be in touch shortly to compose your menu.

Your kitchen, the venue.

The menu is never the point — the evening is. Cooked in your kitchen, plated inches from your guests.

Plan Your Dinner View Sample Menus