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I create refined, seasonal fine-dining experiences with thoughtful technique, local ingredients, and confident accommodation for food allergies and gluten-free needs.

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Scott Riesenberger

I craft seasonal, ingredient-driven menus that feel polished, personal, and effortless for my guests.

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I’m an Executive Chef with over 25 years of experience leading culinary operations for high-end fine-dining restaurants in the U.S. and abroad. I bring a hands-on approach to menu development, operational streamlining, purchasing, staff training and mentorship, and cost control—so every event runs smoothly from prep to the last course.

After being diagnosed with Celiac Disease in 2009, I became deeply knowledgeable and highly attentive to food allergies and dietary restrictions—especially gluten-free cooking. I plan and cook with care so everyone at the table can relax and enjoy the experience.

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Cooking is my passion—I'm inspired by great products and working with local farms.

I bring precision, warmth, and seasonal creativity to every table.

I cook from the ingredient outward

Cooking is my passion. I’m inspired by exceptional products and I love building dishes around what local farms are growing right now.

I’m classically trained and deeply experienced

I learned my craft through Le Cordon Bleu and by working with some of New York and France’s top chefs, which shaped my standards for technique, consistency, and hospitality.

I lead with purpose and hospitality

In my kitchen, my goal is to inspire those around me—whether that’s my staff or my guests—so the experience feels welcoming, energized, and memorable.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 226 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook French, Chef's special, Mediterranean, Local and Italian. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering and Corporate. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.