Please enjoy $100 off gatherings of 12 people or more. Discount automatically applied. 

Gatherings

Meal Prep

A Season or Long Term

Cooking Classes

Chef Services Overview

The Culinistas is a resource that gives everyone the freedom and confidence to connect around a meal.

Our optional drinks service includes up to 2 drinks plus waitstaff who will arrive 1 hour before guests and provide 4 hours of service. Additional time will be billed at $60/hour. The Culinistas will provide ice and non-alcoholic ingredients. The host is responsible for providing alcohol.

Gail Simmons

Top Chef

Dana Cowin

Food & Wine

Gwyneth Parltrow

Goop

Chef Aaron

Culinista chef since 2019

Upcoming

In Season

Favorites

Cocktail Hour

Vegetarian

Vegan

Gluten Free

Dairy Free

Healthy Chicken Tenders

Spinach & Garlic Cauli Rice

Rigatoni Bolognese

Power Green Salad

Sticky Salmon & Broccolini

Zucchini Nuggets

Yes! We do receive requests for chefs outside of our core service areas, whether for seasonal work, short term travel, or long term, salaried positions.

The Culinistas is committed to offering chefs a flexible work schedule that fits their needs; therefore compensation varies widely and is dependent on the chef’s availability. Some chefs on our platform earn $2,000 a week working for The Culinistas on the side, and others earn $20,000 a month during a busy summer season.

Compensation starts at $175 for meal prep services and $350 for gatherings. Seasonal market and specialty day rates start at $500 per day. Full time roles typically start at $120K per year. All compensation is dependent upon experience, tenure at the company, and household size and needs.


Yes, we encourage Culinista chefs to work in multiple markets. We especially invite chefs across all markets to join us for our busy summer season in the Hamptons.

Gatherings start at $500 (based on guest count) plus groceries, sales tax and a $15 travel reimbursement. We automatically add 20% chef gratuity to all gatherings (i.e. $100 for $500 base rate).

Our chef services are available in the NYC metro area, the Hamptons, L.A., the D.C. metro area, Austin, and S.F., though many Culinista® chefs are happy to travel. For services outside of these areas, 

Yes! Your Culinista chef will plate and serve your meal. If your gathering requires additional waitstaff, we’ll staff a reliable server from our trusted network.

All Culinista cooking services happen in the client’s home. Most chefs prefer to bring their knives–all other tools and appliances will usually be provided.

The Client Services team will present service opportunities to you based on your location and availability. You will always have the option to accept or decline a request based on your schedule and needs. Once matched with a meal prep client, you will automatically be scheduled with them on a weekly basis unless you need a substitute.

We created The Culinistas to make it easier for chefs to do what they love, no matter what stage they are at in their careers. Our HQ team handles the booking, menu planning, billing, and logistics with household clients, so Culinista® chefs can focus on cooking and hospitality. We offer flexibility for those who want it, and stability for those looking for a consistent schedule.

The first step to becoming a Culinista chef is filling out 

. Once we have received your application, we will…

Schedule a 30-minute phone interview to let you know more about the company and and to learn more about you.

For VIP consideration (i.e. summer Hamptons, winter in Aspen, long term placements), ask you to provide up to three references and create sample menus based on different household scenarios.

Complete a 90-minute in person cooking interview. We send you two Culinista recipes the day prior so that you can review and create your prep list. We grocery shop ahead of time, you show up with your knives and other tools you carry in your knife roll. You have 90 minutes to cook, clean and pack up the food (including labeling each dish), emulating a mini meal prep service.

Complete a background check and attend our virtual best practices session.

Yes, we have many seasonal opportunities available. Summer in the Hamptons is our busiest seasonal market.

We work with trusted local partners in each of our service areas who will be happy to recommend wines based on your menu and coordinate delivery to your home. Feel free to reach out to the below businesses—let them know we sent you. 

Chamber Street Wines (sam@chambersstwines.com)

Domestique Wine (info@domestiquewine.com).

The most successful chefs on our platform:

Are trained via culinary school and/or restaurant kitchens

Have a combination of fine dining and private chef experience

Have at least 3 years of professional kitchen experience

Are comfortable cooking in high net worth households

Are flexible, adaptable & highly organized

Culinista® chefs are naturally courteous, service-oriented, socially adaptable, organized, flexible and fun.

Our chef services are available in the NYC metro area, the Hamptons, L.A., the D.C. metro area, Austin, and S.F., though we fill requests for chefs outside of these areas (from New Jersey to Nice).

Culinista® chefs are paid a $15 travel reimbursement for every service as a stipend for gas, car service, public transit, etc.

, telling us the details of your gathering and your preferred menu, and we’ll match you with the ideal Culinista chef. Your Culinista chef will arrive with groceries and handle the prep, cooking, serving, and clean up while you enjoy time with your guests.

Yes, we are happy to help chefs find full time work when we receive such requests. If you’re interested in a salaried position on staff with one family, please let us know in your application.

Yes. Clients make selections from menus we design based on over 600 recipes, all of which were developed in house by our culinary team or in collaboration with international consultants. These recipes are designed to ensure that every service is a success.

The Culinistas is a culinary resource that gives everyone the freedom and confidence to connect around a meal.  Through our chef platform, we match vetted private chefs like you with households for in home weekly meal prep, gatherings, and seasonal or long term needs—like full time positions on staff, travel opportunities, and more. As a company built by and for chefs, we aim to take the logistics off Culinista® chefs’ plates so they can provide hospitality and expand their culinary acumen.

If your gathering requires an extra set of hands, we’ll staff a reliable server or bartender from our Culinista network. We do not coordinate rentals or decor but can connect you with vetted vendors if you need additional support.

We offer you a Culinista credit card to use when grocery shopping for your clients. Culinista clients pay the full cost of groceries.

Your work schedule will depend on your preferences and location, and will likely vary by the season, but you can expect to work anywhere from 20 to 40 hours per week.

Become a Chef

Dishes that give tips on how to utilize leftover ingredients or components

Leftover Mise

Prior to cooking, toasting grains helps to intensify its flavor

Boost Your Grains

All cooked in one vessel, efficient with minimal clean up

One Pot Wonder

Nut + herb + citrus + olive oil, all you need for a perfect pesto

Pesto Equation

Ageless Favorite 

All great dishes start with an aromatic base to develop flavor

Build A Foundation

Herb or Spice + Sugar + Water, flavor enhancing simple syrups fit for drinks or desserts

Aromatic Simple Syrup 

A dish that alchemizes three bold and distinct flavors to hit sweet, sour, savory, salty, and bitter notes

Trifecta

Creating delicious flavor combinations using both cooked and fresh ingredients

Pizza Topping Equation

Herbs that thread flavor throughout a recipe and garnish

Infusing Oil

Utilizing floral components for their taste & aroma

Cooking with Flowers 

Browning your protein (crisping the exterior while softening the interior) will help to intensify its flavor

Char Goes Far

Using a sharp ingredient to cut the richness from heavier ingredients

Balancing Act

One ingredient used multiple different ways in a dish to celebrate it's flavor

Single Ingredient Multiple Ways 

Cooking or pickling fruit changes the complexity of the flavor and enhances the flavor of the dish

Hot Take on Fruit

Large format & straightforward recipes that are ideal for crowds

Party Meal

Layering different types of the same fruit or vegetable to your dish for an extra level of complexity

Tomayto Tomahto

Using natural sweeteners in place of processed and refined sugar

Sweetness Substitute

The unexpected pairing of something sweet to a protein complements the dish

Sweet Ingredient + Savory Protein

Marinate for Flavor

Classics Redone

Creative use of soaked nuts, puréed veggies or dried fruit as your thickener to develop the right consistency

Alt Thickeners

Ingredient replacements and tool swaps so you can cook with what you have.

Make it Your Own

Use leftover herbs or vegetable scraps to strengthen the flavor in a dish and reduce food waste

Infused Broth

Utilizing alternative sugars like dried fruit, honey, agave, maple syrup, to impact sweetness on the dish

Alt Sweeteners 

The Power of Zest

A blend of spices that impart flavor without the heat

Spiced, Not Spicy

Adding a seed, nut or crunchy vegetable to a dish to impart more texture and flavor

The Crunch Factor

Using onion powder to enhance the onion flavor helps to save cooking time

Onion Powder Power

Using a multitude of soft stem herbs helps to brighten your dressings & marinades

All the Herbs

You’re here to cook, not do math. But knowing a few simple equations—like the 1:1:1 meatball ratio and the fruit salad formula—is the secret to kitchen freedom, and there’s no final exam.


Formula

Flavor keys include techniques from across the culinary spectrum (think: infusing, searing, marinating, pickling) but they all share the same goal: to maximize every ingredient’s flavor, every time you cook. 

Flavor

We’ll help you be efficient in the kitchen by strategizing prep, cook, and rest times, as well as cleaning along the way. 

Timing

A good meal is a feast for all the senses. Consider how you pair colors, textures, shapes, and sizes, and your guests will be impressed even before they take a bite.

Style

Our goal is that healthy cooking and consistent gathering around the table is a sustainable part of your life. That means supporting sustainable food systems and creating recipes that eliminate waste in your kitchen.

Sustainability

A generous attitude is the secret ingredient in any gathering. These keys ensure the mood is right, everyone feels comfortable, and the gathering is seamless. 

Hosting

Health starts with pure, unprocessed ingredients: fresh vegetables, whole grains, wild and grass-fed proteins.  We incorporate clean ingredients where you'd expect and also where you wouldn't expect, like using oats or nuts to create flours and blending veggies into sauces.

Health

Cleaning won’t feel like a chore if your recipes are structured efficiently (ours are), you clean as you cook, and you send your guests home with leftovers.

Less Mess

Beer, sure, but we’re here to feast. This festive menu spotlights Germany’s beloved crispy, crunchy things (potato pancakes, schnitzel) plus all the cabbage.

Oktoberfest

Minimal doesn’t necessarily mean simple. The secret is sourcing the highest quality ingredients and knowing how to tenderly treat them. Briny Oysters on the Half Shell go down easy, paving the way for crispy Pork Milanese with a bracing mustard-caper aioli.

Quiet Luxury

Meet us by the hearth for a spread designed to keep out the cold. Our Cassoulet Blanc is a thyme-infused chicken stew that’s both rich and inviting. If that doesn’t make you feel cozy, our Bubbles Bar of timeless champagne cocktails certainly will.

Fireside Chat

Sangria Bar

Seasonal Shabbat

Explore the wide world of Thai cuisine with dishes like Por Pia (Thai spring rolls) and Pad Kee Mao (drunken noodles) that call on aromatic Thai basil and Thai chilies to bring the heat.

One Evening in Bangkok 

Light the menorah and take out your tekhelet table runner. On the menu are Crispy Latkes with Applesauce (non-negotiable), and our new, festive Caviar Plate with a build-your-own-blini set-up. We recommend pairing this one with our Fall & Winter Sangria Bar. 

Latke Party 

A French-ish spread featuring forkable and finger-friendly bites. Pairs perfectly with our Negroni Bar.

Apero & Apps 

While you can find lemons, oranges, and limes year round, citrus shines in the dead of winter. This menu brims with varieties like kumquats in a Golden Baked Feta dip to plunge crusty baguette, and a Blood Orange Cake that tastes as good as the sun in winter feels.

Super Citrus

Bring home the warming flavors and aromas of Moroccan cuisine with this robust menu of favorites, like Spiced Lamb with Couscous and Eggplant & Cauliflower Tagine. 

Moroccan Feast

It’s all about the Indian spices in this menu. Chicken Tikka Masala and Vegetable Biryani do the heavy lifting, while Coconut Chai Cake ends things on a delicate note. 

Indian Rasoi

Getting out of bed is reason enough for a party. This Brunch & Bubbles menu cheers you on with Savory Dutch Babies, Apple Crumble Parfaits, and a glass of something bubbly.

Brunch & Bubbles 

Break out the champagne flutes and write your toasts. This is a wintry soirée you’ll want to dress up for: Burrata Bar x Bubbles Bar. We bring the best nibbles (figs, bresaola, sliced apples) and peak celebratory cocktails like Kir Royale and French 75. Cin cin!

Holiday Cocktail Party

Cancel that reservation; the steak, and its beloved sides, are getting cooked up in-house.

Steakhouse Classics

Greece’s most popular dishes, made in your kitchen. Crispy-topped Spanakopita is always a hit, and Fig Frozen Yogurt with Baklava Brittle is nothing short of decadence. 

Opa! Taverna

Spritz O'Clock

Nestle into winter with the coziest of menus. Long-simmered braises and slow roasted veggies team up to deliver a hearty and warming spread.

Winter Gluten Free 

Digestif & Desserts

A toast to the year ahead calls for luxurious bites of caviar blinis and Peppercorn Crusted Filet Mignon with Gremolata. Nothing is more classic than this pairing except a kiss at midnight. And we recommend that as well.

New Years Eve

Inspired by Chinese-American favorites, this menu is an umami-rich feast with some ‘nista twists. Think Beef & Broccolini and Spinach & Garlic Cauli Rice.

Dynasty Dinner 

Paella is the ultimate dish to gather around, and this menu lets it shine. When it comes to drinks, we simply can’t recommend our Scarlet Sangria enough. 

Paella Night

A braise is just about the coziest dinner party main. This menu leans on winter veg, starting with Braised Kale Stracciatella with a lemony, basil-accented bite. A red wine-braised Mushroom Bourguignon follows, boasting three types of mushrooms for an umami-forward affair that comes together in half the time of its meat-based counterpart. Did we mention this menu is vegan? (If you’re looking for meat, check out the original Big Braise.)

Big Braise II

Snag the decorative rosehips and leave the rest to us. Our Christmas menu brings cheer in the form of a welcoming Charcuterie & Cheese Board, and leaves you returning to the buffet for seconds of Braised Short Ribs. Need another reason? Read on about our favorite festive dishes here.

Christmas

Plated Classics 

This menu brings tender and succulent dishes to your table that will keep you warm until April. And, if you think hearty meats are the only things getting simmered, just wait for our Braised Kale Stracciatella.

Big Braise

Pizza Party

Early fall’s long-awaited produce needs little more than seasoning and slow cooking, and this spread puts the season’s best front and center.

Fall Gluten Free

If you pictured a molten Fondue Feast upon reading the title, you’re absolutely correct. Whether you’re fresh off the slopes or simply craving the warmth of a cozy cabin, this menu will take your tastebuds to the Alps.

Melting Pot

Fall Farmstand 

A cozy French meal to tuck into as the nights get cooler. Try our rich Cassoulet Blanc as the centerpiece, accompanied by a panoply of seasonal vegetables.

A Provençal Fall

Majestic King Crab Legs with Basil Butter for dipping are reason enough to invite friends over. Also at its seasonal peak: winter citrus, and our Citrus with Basil bursts with four types. Pomegranate seeds and toasted walnuts add crunch.

Winter al Mare

This client-favorite menu is nothing but the hits: Bagels & Lox and Mushroom Potato Hash for those who skew savory, and Banana French Toast and Fruit Salad for the sweeties. 

Big Brunch

Tequila Bar

The Grand Aioli

Cinq à Sept

Fresh off the farm come vegetables galore. Don’t think we’re skipping the fruit: our Honey Apple Cake with Spiced Whip is an autumnal dream.

Hosting made easy with a Culinista chef.

Choose your Menu

Share the Details

Sit Back and Relax

Culinista chefs hail from top restaurants around the country. They help celebrate our culinary methods and approach to hospitality.

Party Like a Culinista

Our services also include chefs for weekly meal prep, cooking classes, and seasonal & long term needs.