Audrey CarringtonPrivate Chef in New York, NY

New to HELMMichelin Trained Chef - Farm to Table Seasonal Food

The Chef

The Story

Hello! I’m Audrey! I’m a New York based and trained Private Chef with a genuine love for food, seasonality, and exploring a variety of cuisines. I have experience across savory cooking, baking, and pastry, and I take pride in being dependable, consistent, personable, and thoughtful in my work. I’m passionate about creating meals that are both delicious and tailored to the people I’m cooking for.

The Table

Gallery

Coverage

Where Audrey Carrington Serves

New York, NY · 15 miDallas, TX · 50 mi

The Menu

Services & Pricing

$80 / guest+ 20% platform fee · Grocery minimum $10 / guestHors d’oeuvres and cocktail bites to impress guests. More casual family style options available too. · 10–50 guestsReserve Audrey Carrington →

$115 / guest+ 20% platform fee · Grocery minimum $20 / guestA nice buffet of shareable elevated dishes made with seasonal ingredients. Any cuisine of your choice! · 4–20 guestsReserve Audrey Carrington →

$120 / guest+ 20% platform fee · Grocery minimum $40 / guestHome chef to prepare 3 meals, serve, and clean up (lunch, dinner, & either breakfast or dessert). Catered completely around your preference · 2–20 guestsReserve Audrey Carrington →

20 guests maximum · Books up to 6 months in advance

Work History

May 2025 - Present

Personal Chef · Personal Chef (Freelance) · New York, NY

Design customized menus across diverse cuisines tailored to client tastes and seasonal ingredients, handling private events and cooking classes.

October 2025 - January 2026

Cook · Muje · New York, NY

Worked through the opening of a new Korean restaurant by the Jungsik Group, learning Korean ingredients and cooking techniques.

June 2024 - October 2025

Savory and Pastry Cook · Rezdôra · New York, NY

Worked all stations including meat, fish, pasta, antipasto and pastry, executed private dinners for 20+, and helped develop new menu items.

March 2024 - June 2024

Cook · Jean-Georges · New York, NY

Promoted to Line Cook before the end of culinary externship, refining precision, timing, knife techniques, and foundational sauce-making skills.

2026 - Current

Sales Representative · Regalis Foods · Brooklyn

Highly organized sales role working directly with top restaurants and chefs in New York sharing product knowledge, strong understanding of food cost and high quality food products.

Education

2024Culinary Arts; Restaurant & Culinary Management, The Institute of Culinary Education

2023Psychology; General Business, Texas Christian University

Skills

PastaPastrySeasonalPrivate EventsPersonal ChefFarm to tableAsianNew AmericanMediterraneanMexicanFrench

Every HELM Vendor Meets High Standards

We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.

Private dining with

Reserve Audrey Carrington

from $80 / guest

+ 20% platform fee and groceries

2–50 guests · Books up to 6 months ahead

No charge today. Your card is charged the 30% deposit only if Audrey Carrington accepts.

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