The Toque Private Chef is first and foremost a culinary professional. We recruit and select chefs who have proven their commitment to fine food and service. We require a minimum of five (5) years professional experience either in fine dining restaurants, fine hotels, or fine food catering with at least one year in a management position (Chef or Sous-Chef). They must be able to prepare foods under specific dietary guidelines, cook in a wide range of styles, duplicate dishes from the finest restaurants, communicate about ingredients and dishes intelligently, and work both cleanly and efficiently.
Toque chefs must also possess an appreciation of the art of service and social etiquette. In fact we insist that the chefs we place be trained by us in service and social etiquette, table and beverage service, proper care of silver, crystal, and china, and more. Depending on the presence of other household staff, this required training ensures that our chefs prepare more than just meals for our Clients. Toque chefs also procure ingredients, set the table, adjust the lighting, serve the meal, including hors d’oeuvres and drinks, clear away the table, and wash and store the serving ware.
