For estate managers, staffing agencies and families

The house runs better with one more person in the kitchen.

Full-time, seasonal and on-call chef service for private households from Palm Beach to Miami — and wherever the family goes next.

Inquire about the house

Based in South Florida · Travels anywhere

Photograph from Chef Matt Rolnick’s kitchen

Service

Three ways households hire me.

Some houses need a chef five days a week. Some need one for the season, or for the two weeks the family is in residence. Some need a number to call when the dinner for fourteen lands on Thursday.

  • Full-time: weekly menus, household meals, groceries, kitchen management
  • Seasonal: Palm Beach and Miami season, second homes, holiday weeks
  • On-call: dinner parties, last-minute guests, coverage for a chef on leave
  • Travel: with the family to second homes and on extended trips
Photograph from Chef Matt Rolnick’s kitchen

Dinner parties

Menus that read like a restaurant, served at home.

Four to seven courses, plated in your kitchen or family-style at the table. Wine-pairing suggestions, dietary substitutions handled without a separate plate that looks like an apology.

Sample menus are below. Everything is adjusted to the house, the guests and the season.

Working with staff

I fit into the house that is already there.

Households come with house managers, assistants, nannies and other chefs. I take direction on how the house runs and stay out of everything that is not the kitchen.

References from current and past households available on request.

Photograph from Chef Matt Rolnick’s kitchen

How it works

It usually starts with one dinner.

  1. Walk the kitchen

    Twenty minutes in the house: what equipment is there, how the family eats, who else works in the kitchen.

  2. Agree the rhythm

    On-call, seasonal or five days a week. Menus written weekly and approved by whoever runs the house.

  3. Cook

    Groceries, prep, service, clean-down. Invoiced weekly, receipts attached.

Sample menus

What a week looks like on paper.

Drafts, not a fixed list. Every menu is written for the house, the season and the guests.

Performance meal prep

One week, one athlete

  • Grilled chicken, charred broccoli, sweet potato — 45g protein
  • Seared ahi tuna, jasmine rice, cucumber salad
  • Turkey and root vegetable hash, soft egg
  • Miso salmon, brown rice, blistered green beans
  • Grass-fed beef, roasted peppers, herb salad

Portioned to your macros. Cooked and packed in one session.

Five-course dinner party

Four to twelve guests

  • Crispy crab cake, carrot curry purée, grape and pear salad
  • Hamachi crudo, citrus, chili, olive oil
  • Handmade pasta, spring truffle, parmesan
  • Dry-aged ribeye, bone marrow jus, market vegetables
  • Dark chocolate budino, sea salt, olive oil

Plated in your kitchen. Wine pairing suggestions included.

Yacht charter day

Breakfast through dinner

  • Breakfast: soft scrambled eggs, smoked salmon, avocado, sourdough
  • Lunch: grilled fish tacos, charred corn, lime crema
  • Afternoon: chilled shrimp, citrus, herb aioli
  • Dinner: seared snapper, saffron rice, blistered tomatoes
  • Dessert: key lime tart, whipped cream

Provisioned at the dock, cooked in the galley, crew meals included.

Questions

What house managers ask first.

Anything else, ask on the phone. Send an inquiry and Matt will call.

Full-time, seasonal or on-call?

All three. Most households start on-call for one dinner and move to a weekly rhythm if it works.

Do you do the shopping?

Yes — against a house card, or with receipts reimbursed. I keep a running grocery list and a kitchen inventory.

Can you work alongside existing staff?

Yes. House managers, assistants, nannies and other chefs. I take direction on how the house runs and stay out of everything that is not the kitchen.

Do you travel with the family?

Yes. Second homes, holiday weeks and longer trips, in the US and abroad. Passport current.

What about allergies and restrictions?

A hard rule, not a preference. Allergies are planned around before the menu is written, and every guest gets a plate that looks intentional.

Where the work has been

Houses, not restaurants.

Weekly household cooking, dinner parties and holiday weeks from Palm Beach to Miami. Executive chef of the Salvage City Supper Club at EDC Las Vegas — a five-course dinner for a room of guests, three nights running. Chef on a 121-foot Benetti in the British Virgin Islands.

Booking

Send the dates and the guest list.

Tell me the property, the dates and how many people are eating. I will send a menu and a quote.

Start an inquiry

Inquire

Tell me about the date.

A few details is enough to start. Matt replies personally, usually within a day.

Service area
Based in South Florida · Travels anywhere
Reply time
Usually within one day

Sent straight to Matt. No newsletter, no list.