Dinner for two with an interactive seven-course tasting menu inspired and curated based on their tastes.

“ I spoke with Chef Ken about surprising my wife with a night of love through food, a private night of doing what we love to do the most, eat!

Chef Ken took my wife and me on a “foodie vacation” a seven-course dinner that would make my wife glow. Everything on the menu was directed to our pallets with a Chef Ken twist that I would have never imagined.

Our travels began with a flatbread pizza, I wasn’t sure about all of the ingredients but the taste was amazing and I kept going back for more! An Arugula salad came next which was good because I realized I needed to pace myself. We sat and enjoyed each other’s company with some great conversation as Chef Ken explained the concepts of the salad. Again, I wasn’t familiar with the ingredients but I felt like I was in a 5-star restaurant.

Next up he served a beautiful plate of scallops that was creamy and buttery that Gordon Ramsey would have been proud of. To complement the scallops, we had a bottle of Duck Horn that was perfect!

Following our trip to the ocean Chef Ken gave our pallets something that felt a little more like home and something I am more familiar with, a beautifully cooked duck with a bourbon sauce, what else could there be?

The chef showed me some more love with a bottle of Bandol Rose and the next item which was a Jambalaya style stew, something he had remembered me liking from one of our past conversations, and to top it off he personalized the dish with my childhood nickname given to me by my mother. This really made me feel like not only did he care about the taste of the meal but making the whole experience special for us. We were feeling our hearts get bigger along with our stomachs!

The night was timeless and after a couple of hours of this foodie vacation it was time for dessert that included my personal favorite, pumpkin cheesecake that melted in your mouth, followed by an Affogato. I looked at my wife and she had a smile on her face that I knew was special. She was thankful and my heart was full. We are amateur foodies, and frequently visit many different varieties of restaurants so I knew what I wanted to give her and Chef Ken gave us a 3-hour food vacation that left us wanting to go back!

I continue to have so many questions regarding our ingredients and how it was all executed. When a food question comes up he is always happy to be there for me with his knowledge of the culinary arts. Thank you Personal Chef Ken for our foodie vacation! “

-Alan Fleming

Dinner for two people (and a baby), one plant-based meal, and one carnivore meal. Exhibition-style food production in the comfort of Mara & Fil’s home.

A dinner for a family of 2 adults and 5 children based on their diets and palates. Prepared the day before at their house and reheated by the family.

“We had Ken cook us two dinners for our family, one for an evening with just my husband and I, and one with all the kids.

I prefer to eat plant-based, while my husband is a carnivore. So he tailored our dinners to our liking. While we did have high expectations, he far surpassed them with his flavor combination and all-around presentation of the meals. He finished the meal off with a decadent peanut butter pie, to die for! Funny story, when I was cleaning our plates from the table my husband said something like, “there are a couple more bites on there!” I said, “oh, okay!” And I ate them. But what he meant was, he wanted to finish it. Haha, oops! Honestly, can’t say it enough -everything was so delicious!

For the whole family dinner, he prepared a vegetable chili and cornbread. My kids always complain a little when zucchini (insert whiny voice here) is involved. But they LOVED it! They gobbled it up. Also, the chili itself was so hearty, you would never have known it was lacking meat. (And it didn’t have any of that fake meat either!)

We will definitely be having Ken back to our kitchen!”

-Mara

Dinner for one prepared at Samuel’s brownstone in Brooklyn.

“Ken is a remarkable chef. The duck confit he prepared for me was rich and succulent. It was topped with a delicate sautéed shallots and fig sauce and served alongside a rich and creamy sweet potato puree and roasted beets. Every bite was a treat. Ken has great technical command, but, more than anything, he knows his flavors, and understands how to use these flavors to craft meals that are incredibly delicious and impeccably balanced. I’d highly recommend his services.”

-Sam Chennault