Christopher FoyPrivate Chef in Old Saybrook, CT

New to HELMSerious technique, easy going Chef.

The Chef

The Story

Raised in Connecticut, I grew up close to the water and learned early that great food starts with great ingredients. After classical training, I cooked in Palm Beach and Boston, including time in Daniel Boulud’s kitchen, where precision, discipline and respect for the craft became second nature. Today I bring that fine-dining foundation into your home, with a soft spot for fresh seafood and seasonal produce. Whether it’s an intimate dinner, or a gathering with friends, my goal is simple: food that feels elevated, tastes honest and makes the table the best seat in the house.

The Table

Gallery

Coverage

Where Christopher Foy Serves

Connecticut · 65 mi

The Menu

Services & Pricing

$80 / guest+ 20% platform fee · Grocery minimum $30 / guestA leisurely brunch spread — fresh pastries, seasonal fruit, and made-to-order mains for slow weekend mornings. · 4–12 guestsReserve Christopher Foy →

$150 / guest+ 20% platform fee · Grocery minimum $25 / guestGenerous shared platters served to the table — relaxed, abundant, and tailored to your group. · 4–12 guestsReserve Christopher Foy →

$200 / guest+ 20% platform fee · Grocery minimum $75 / guestA multi-course plated dinner cooked in your home — menu, shopping, service, and a spotless kitchen all handled. · 2–12 guestsReserve Christopher Foy →

20 guests maximum · Books up to 6 months in advance

Work History

July 2020 - September 2022

Executive Chef / Corporate Chef · Five Horses Tavern — South End | Hawkeye Hospitality · Boston, MA

Directed culinary operations across multiple locations, developing seasonal menus and managing food and labor costs while maintaining consistent quality and operational standards.

August 2019 - June 2020

Sous Chef · Bar Boulud — Mandarin Oriental · Boston, MA

Led and expedited breakfast, lunch, dinner, and private events under Chef Daniel Boulud, managing ordering and inventory in a luxury fine-dining environment.

April 2018 - August 2019

Executive Sous Chef · Capo Restaurant & Supper Club · Boston, MA

Led and mentored prep and line cooks in a high-volume kitchen while managing and developing the restaurant's butcher program and executing large-scale events.

September 2017 - April 2019

Executive Sous Chef · Cook Restaurant · Needham, MA

Directed line and prep teams in a newly opened restaurant, implementing operational systems and optimizing scheduling and labor costs for profitability.

April 2017 - October 2017

Event & Production Chef · Connecticut Wedding Group · Middletown, CT

Prepared and executed menus for 6+ weddings per week serving up to 230 guests, managing multiple teams and strict food-safety and allergy protocols.

January 2016 - April 2017

Lead Cook · Café Boulud · Palm Beach, FL

Oversaw station mise en place and ordering under Chef Daniel Boulud, specializing in hand-rolled pasta, butchery, and classical sauce techniques.

Education

2016Degree, Lincoln Culinary school

Skills

FrenchFine DiningClassical TechniqueHand-Rolled PastaButcheryFarm-to-TablePrivate Events & Catering

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 Christopher Foy

from $80 / guest

+ 20% platform fee and groceries

2–12 guests · Books up to 6 months ahead

No charge today. Your card is charged the 30% deposit only if Christopher Foy accepts.

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