Fine dining, wherever you gather.
Healthcare events. Company celebrations. Dinner at home. Your wedding day. I will create a menu around your guests and take care of the details.
Caribbean roots · European training · Richmond based
Trusted by Virginia healthcare organizations
Thoughtfully prepared. Personally served.
I am Chef Jean Lorestil. I cater corporate and healthcare events, cook intimate private dinners, and cater weddings across Virginia, Washington DC, and Maryland. From our first conversation to the final course, I am involved in every detail.
The occasion is yours. The details are mine.
A menu made for your guests. A style of service that fits your day.
Corporate Events
Healthcare organizations, client dinners, and team celebrations. Plated, buffet, and family-style service for groups of every size.
Explore corporate →
Private Dining
Birthdays, anniversaries, and family gatherings. Multi-course dinners cooked in your home, from three to eight courses.
Explore private dining →
Weddings
Micro weddings, intimate ceremonies, larger receptions, and vow renewals. A menu shaped around the two of you.
Explore weddings →
Feeding the people who care for everyone else.
I am a repeat caterer for Sentara and Bon Secours teams.
Medical staff appreciation events, shift meals, executive dinners, and celebrations. Dietary needs covered for every guest, service that runs on your schedule, and clear itemized proposals.
Good food starts with care.
I am Jean. Welcome to my table.
I was born in Haiti, grew up in the Turks and Caicos, and trained in Manchester, England. I have cooked at the James Beard House in New York. Those experiences still shape the way I cook: Caribbean flavor, classical technique, and food made to bring people together.
Today I am based in Richmond, Virginia, and I cook for private dinners, weddings, and corporate events across the state, DC, and Maryland.
- Caribbean roots, European training
- Private dinners of three to eight courses
- Plated, buffet, and family-style service
Cooked at the James Beard House.
I have cooked at the James Beard House in New York, one of the great honors in American cooking. The James Beard Foundation recognized my contribution there in 2019.
That same standard follows me into every home, venue, and event I cook for.
You enjoy the company. I will take care of the food.
Tell me about your event
Your date, location, guest count, and what you have in mind.
We make a plan
We shape the menu and service around your guests and budget.
Settle in and enjoy
Cooking, agreed setup, service, and kitchen cleanup are taken care of.
Made with care. Shared with good company.
“Chef Jean was fantastic start to finish. He assisted with the place settings and crafted a wonderful menu for us. The service was perfect and the food he prepared was the pinnacle of our event.”Matthew M. · Wedding Reception
Good food travels well.
I am based in the Richmond area and travel for events throughout Virginia, Washington DC, Maryland, North Carolina, and beyond. Share your location and date, and we will work through the details.
Richmond & Henrico
Private chef dinners, wedding catering, and corporate catering in Richmond, Henrico, and Chesterfield.
Richmond private chef →Washington DC & Maryland
Traveling chef for events in the District, Northern Virginia, and Maryland.
DC & Maryland →Charlottesville & Williamsburg
Private dining and celebrations from the Blue Ridge to the Historic Triangle.
Service areas →Hampton Roads
Weddings and corporate events across Norfolk, Virginia Beach, and Chesapeake.
Service areas →Before we set the table.
Menu planning, shopping, cooking on site, serving, and full kitchen cleanup. Depending on your event, that can include custom printed menus, chargers and place settings, cutlery, table napkins, glassware, and buffet equipment. Table linens are not part of my standard service.
Yes. Tell me about vegetarian guests, allergies, and restrictions when you inquire, and I will build the menu around them. Every guest at the table is taken care of.
Three-course menus begin at $60 per person and five-course menus begin at $130 per person. Your final quote depends on the menu, guest count, and service style, plus a chef and booking fee, service fee, tax, and travel confirmed in advance. Tell me about your event and I will put together a clear, itemized quote.
I am based in Henrico, in the Richmond area, and I travel throughout Virginia, Washington DC, Maryland, North Carolina, and beyond. Travel outside Richmond is confirmed in advance and included in your quote.
A 50 percent deposit secures your date. The balance is due one week before the event.
Cancel 7 or more days before the event for an 80 percent refund of your deposit. Cancellations within 6 days are non-refundable. Rescheduling is possible within 3 months with a 10 percent rebooking fee.
What are you celebrating?
Tell me a little about your event. We will take it from there.
Plan Your Event