Chef Experience

A chef and a sous chef arrive at your home, cook a multi-course menu in your kitchen, serve every course to your table, and leave the kitchen cleaner than they found it. You pour the wine and enjoy the party.

Private chef dinners in Edmond, Oklahoma City and the surrounding metro.

Two of us, on site for six hours.

Your dessert comes out of our ovens.

Pans, knives, burner, boards, towels.

Larger tables welcome — just tell us.

It is not catering. There is no buffet line, no chafing dish, no drop-off at the door.

Two of us come to your house. We bring the food, the pans, the knives, the burner and the towels. We cook in your kitchen, and we plate each course as it is ready and carry it to your table — so the salad arrives cold, the filet arrives hot, and nothing sits under a lid waiting for a crowd.

You will hear us working. That is part of it. Your guests will smell the pepper sauce before they see it, and somebody will wander in to watch. And at every setting there is a printed menu card with the evening’s courses on it, so the table knows what is coming.

When the last plate is cleared, we wash up, take our own trash with us, and go.

How many at the table, what the occasion is, and what your people love to eat. Anything anyone can’t eat. Whether it is a birthday, an anniversary, or a Tuesday that deserved better.

You get the full menu written out, course by course, before you commit to anything. Change it as many times as you like. When it is right, we print it as a card for every seat.

We arrive two hours ahead and take over the kitchen. You greet your guests. We do the rest.

Nobody else will tell you this, so here it is.

We arrive, unload, and set up in your kitchen. Most of the cooking is already done in our kitchen — the braises, the sauces, the baking. What is left is what has to be finished at the last minute.

Courses go to the table as they are ready, one after another. A five-course menu runs about two hours at the table; six courses a little longer. We pace it to your room, not to a clock.

Dishes washed, counters wiped, grease in our bin and not your sink, our trash in our vehicle. The kitchen is left cleaner than we found it.

A chef and a sous chef are on site for the whole six hours. Not one person rushing — two, the entire time.

Real menus from real tables, printed here exactly as they went out on the cards.

Eleven at the table · six courses

A dinner in Edmond

• To begin — Shrimp Cocktail, six a person, with creamy horseradish
• Salad — Bountiful Salad with feta, candied pecans, strawberries and apple, honey balsamic on the side
• Bread — Fresh Parker House rolls, baked that afternoon, with honey butter
• Entrées, both served — 6 oz Prime Filet au Poivre with creamy peppercorn · Wild King Salmon with avocado mango salsa over coconut rice
• To the table — Capers Signature Cream Potatoes · Grilled Asparagus, tarragon vinaigrette
• To finish — Classic Egg Custard Pie · Chocolate Layer Cake

Both proteins went to every guest — nobody had to choose. The filet and the salmon were grilled to order on the family’s own patio grill while the rest of the menu came off the kitchen range.

Nine at the table · five courses

A birthday lunch in Edmond

• To begin — Queso Fundido baked in cast iron over Mexican chorizo, with warm corn tortillas · Guacamole mashed to order
• Salad — Mexican Chopped Salad with jícama, charred sweet corn, black beans and honey-lime vinaigrette, cotija and tortilla strips at the plate
• Entrées, both served — Crispy Pork Carnitas, crisped to order · Chipotle Chicken Tinga with lime crema, pickled red onion and cilantro
• To the table — Mexican Rice · Charro Beans
• To finish — Chocolate Layer Cake, ten inches tall, three layers, chocolate buttercream

Baked in our bakery that morning.

This is the part a private chef cannot do.

Capers & Company is a catering company with its own bakery in Edmond. The custard pie on that first table and the ten-inch chocolate layer cake on the second were baked by our bakers, in our ovens, that day — not bought in, not outsourced, not improvised in your oven between courses.

If the evening is a birthday, the cake is a real Capers cake. Tell us the occasion and we will build the dessert for it.

• Menu design, and as many revisions as it takes
• All groceries and ingredients
• A chef and a sous chef for six hours
• All cooking equipment, cookware and tools
• Every course cooked, plated and served to your table
• Printed menu cards for each setting
• Full kitchen clean-down
• Our trash leaves with us

No separate grocery bill. No equipment rental. No travel charge inside our service area.

• Dinnerware and glassware
• Flatware and linen
• All beverages

Most homes hosting a dinner already have these. If you don’t have service for your table, tell us — we can bring it, and we will quote it.

Gratuity is not included and is never expected. If the evening earned it, our crew will not turn it down.

From our bakery, built to your occasion.

For your table, to your count.

For a larger evening.

Charcuterie to open the night.

Charcuterie and celebration cakes are house signatures. If the evening wants either one, say so early.

A birthday that has outgrown a restaurant reservation. An anniversary where the two of you would rather not drive anywhere. A dinner party you would like to actually attend. A holiday table where the host has cooked every year since 2011 and would like one year off. A client dinner at home, which is a different kind of evening from a client dinner at a steakhouse, and a better one.

Tables of two to twelve. Larger tables are welcome — tell us the number and we will build for it.

Edmond, Oklahoma City, and the surrounding metro — Nichols Hills, Deer Creek, Quail Creek, Piedmont, Yukon, Norman, Moore.

If you are further out than that and the date is worth the drive, ask.

(405) 438-0760