Your Personal Chef, catering

Let us cook for your whole guest list.

Catering is where this business started, and it still runs under our original name, Your Personal Chef. Dinner parties, weddings, corporate gatherings and private celebrations, planned and cooked by a chef who has run kitchens from Fort Worth to the Caribbean.

Sheet pans of fresh zucchini and mushrooms prepped for a catering order

What we cater

Built around your table, not a package

We do not hand you a laminated menu with three tiers on it. We ask what the event is, who is coming and what you want to eat, then we plan from there.

  • Dinner parties

    The service Your Personal Chef was built on. A menu planned around your table, cooked properly, with none of the day-of stress landing on you.

  • Weddings

    From a rehearsal dinner to the reception. We will talk through style of service, guest count and the food you actually want to eat, then build the menu from there.

  • Corporate events

    Lunches, client dinners, holiday parties and office gatherings, delivered on time and plated to a standard that reflects well on you.

  • Private celebrations

    Birthdays, anniversaries, showers and the reason you have not thought of yet. Tell us the occasion and we will cook for it.

Why it holds up

Thirty years of kitchens behind every event.

Chef Chris Coble trained at the Culinary Institute of America and spent the years after graduation in rooms where the food had to be right the first time. That is the background your event gets.

Fine dining
Line cook at the Brasserie La Salle in the Worthington Hotel, then Head Chef of Saychelles and Chateaux Bordeaux on St. John.
Resort scale
On the opening team of the El Conquistador Resort in Puerto Rico, and Chef Tournant in Bermuda.
Private service
Executive Chef and F&B Manager of the motor yacht Lady Bebe, then 15 years cooking in clients’ homes across Fort Worth.
Trays of prepared portions being assembled in the kitchen

Start here

Tell us about your event.

Send us the shape of it and we will come back with ideas, honest answers about what works at your guest count, and a menu worth serving. If it is easier to talk it through, call the shop.