Everything is cooked in your kitchen
Nothing is prepared ahead somewhere else. Your chef shops that morning and cooks every course on site, which is also what keeps a private dinner a private dinner in California.
Our chefs
The people at the stove.
Restaurant cooks on their dark nights and independent chefs who run their own kitchens. People we have cooked with, eaten with, and trusted in our own home before they cook in yours.
The Bougie Table kitchen standard
Four things every chef signs.
Certified, and then some
Every chef holds a California food handler card. Lead chefs hold a Food Protection Manager certificate. Allergies are handled on a written card per course, and the host sees it before service.
Met, fed, and vetted
We meet every chef in person, check references, and cook an audition dinner at our farm outside Placerville before they cook at your table.
Colleagues, not gig workers
Our chefs work for Bougie Table, are paid properly for the evening, and keep every dollar of gratuity. That is why they come back, and why the food is good.
The first chefs
Introduced in October.
We are cooking audition dinners at the farm through September and introducing our first chefs here, one at a time, with their own words about what they cook when nobody hands them a menu.
If you run a line in Placerville, El Dorado Hills, Folsom, or Sacramento and have a night you would rather spend cooking your own food, we would like to meet you.
Cook with us