Keith SchroederPrivate Chef in New York, NY

New to HELMJames Beard Award Winning Cookbook Author and Chef

The Chef

The Story

I would be honored to cook and host an evening to remember. My kitchen has taken me from the North Atlantic to Thailand, from the farms and fish markets of Long Island to private homes and yachts abroad. I've cooked in celebrated kitchens, built a craft ice cream company, written an award-winning cookbook, and spent a lifetime learning what makes food—and the people gathered around it—interesting. My approach is simple: cook what's exceptional, follow the seasons, and make it feel entirely your own. Maybe that's a long Italian dinner that unfolds over good wine and better conversation. Maybe it's a barefoot summer evening, the grill going, something cold in your glass, and an impromptu food experience nobody wants to end. I bring serious culinary craft, a sense of adventure without, and the kind of attention to detail that lets you forget about everything but your guests. I delight in customizing a menu and a moment to your imagination, tailored to the moment.

The Table

Gallery

Coverage

Where Keith Schroeder Serves

New York, NY · 60 miNaples, FL · 25 miAtlanta, GA · 60 miWest Palm Beach, FL · 25 miThe Hamptons, NY · 15 miCutchogue, NY · 15 mi

The Menu

Services & Pricing

$120 / guest+ 20% platform fee · Grocery minimum $40 / guestPassed bites and stationed appetizers — polished, plentiful, and timed so the food never lags the party. · 12–50 guestsReserve Keith Schroeder →

$175 / guest+ 20% platform fee · Grocery minimum $65 / guestA multi-course plated dinner cooked in your home — menu, shopping, service, and a spotless kitchen all handled. · 6–12 guestsReserve Keith Schroeder →

$250 / guest+ 20% platform fee · Grocery minimum $50 / guestYour chef for the full day, cooking two meals in your home. Which meals and when are planned with you as the menu is set. · 6–25 guestsReserve Keith Schroeder →

20 guests maximum · Books up to 6 months in advance

Work History

Private Chef · Private & International (Yachts, Estates, Abroad) · Scotland, Northern Ireland, Iceland & Thailand

Led private yacht engagements across Scotland, Northern Ireland, and Iceland, worked with a restaurant group in Thailand, and cooked for private households and events.

Summer Seasons

Private Chef · The Hamptons · East End, NY

Ran private East End summers for repeat clients with seated dinners, multi-day house stays, and buffets for twenty, handling menus, provisioning, prep, and service with a small team.

Executive Chef · New England Culinary Institute · Vermont

Served as the youngest Executive Chef in the school's history, training cooks who went on to Eleven Madison Park and other top kitchens.

Principal Chef · Table Tales · New York City

Principal chef at an elite private catering house at South Street Seaport, cooking for fashion houses, medical pioneers, and recording artists.

Property Sous Chef · Barona Resort & Casino · San Diego

Property Sous Chef on a $260M expansion overseeing 40+ chefs and 400+ cooks across outlets within an AAA Four Diamond property.

Executive Chef & Food and Beverage Director · KOR Hotel Group / HEI Hotels

Held Executive Chef, Food and Beverage Director, and task-force roles across full-service hotels.

Education

Classical Culinary Apprenticeship, Riviera (Apprenticeship under Jean Banchet)

Savory and Pastry Training, Nikolai's Roof

Skills

FrenchItalianThaiIndianMexicanYucatecanKosherLong Island CoastalMediterraneanWellness & DietaryFarm-to-TableProduct Development & R&DPastryKoreanJapaneseSeafoodLow CountrySouthernBBQNorth AfricanGreekBread BakingPizza

Accolades

James Beard Foundation Book Award, 2015 (Focus on Health, for Mad Delicious)
Henry R. Luce Award, Time Inc. Book of the Year, 2015 (Mad Delicious)
Cooking Light 'Cooking Class' columnist
Mad Delicious recipes and videos syndicated across Time Inc.'s food sites
KeHE Golden Ticket national distribution award (for a food product line Chef Keith developed)
Albertsons LaunchPad Finalist (for food brand Chef Keith created)
Six straight years on the Inc. 5000 (High Road Craft Ice Cream)
Barona Oaks earned DiRōNA and Wine Spectator recognition within AAA Four Diamond property

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 Keith Schroeder

from $120 / guest

+ 20% platform fee and groceries

6–50 guests · Books up to 6 months ahead

No charge today. Your card is charged the 30% deposit only if Keith Schroeder accepts.

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