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Private Chef Services

Chef Chris Viaud, Top Chef Season 18 Contestant & Two Times James Beard Nominee Is Now Accepting Bookings For Private Events In The Comfort Of Your Own Home! Enjoy Full Service Upscale Dining At Home Featuring Fully Customized Seasonally Inspired Menus. 

Whether you are planning an intimate dinner for a small group gathering, celebrating a birthday, coming together for a holiday party, or family celebration, Chef Chris and his team are looking forward to being a part of the celebration as we offer you an unforgettable dining experience as you host your special event.


About the Chef

Chris Viaud

Chef / Owner

Chris Viaud, a 2x James Beard Award nominee & Top Chef Alumni, is the chef and owner of Greenleaf and Ansanm, both located in Milford NH and Pavilion located in Wolfeboro NH. Upon graduating from Johnson and Wales, Viaud moved to Boston where he spent three of his most formative years at Deuxave, where he worked through the ranks. Since his time in Boston he has been an essential part of multiple restaurant openings in the Greater Boston and New Hampshire area. Viaud focuses primarily on seasonal locally grown products which inspire his menu creations. He plans and executes a balanced meal that incorporates different flavors and textures that entertain the palate which allows for a unique dining experience each time.

Chef Viaud has recently begun focusing a lot more of his time and energy into the exploration of his Haitian Heritage, including finding new ways to introduce and educate communities around the beauty of Haitian cuisine and culture. 

The Cuisine

Seasonally Inspired, Locally Sourced Menu Offerings

Over the course of chefs career he has been exposed to multiple styles of dining and cuisines and he enjoys exploring flavors of different cultures and how he can use his travels as inspiration for menu planning.

While tasting his creations you will experience flavor combinations that will excite your palate. As each dish is presented to the table you will first have the chance to admire the artistry behind each thoughtfully plated meal. You will then be surrounded by the incredible aromas that fill the air as the dishes leave the kitchen. You will be taken on a culinary journey through your tasting experience like no other which will leave you and your guests with lasting memories.


Herb Crusted Cod _ Basil Almond Puree _ Spring Vegetables _ Pancetta (1).jpg
Pork Sausage and Ramp Tortellini _ Peas
Seared Tuna _ Sesame Aioli _ Marinated R
Nantucket Bay Scallop _ Watermelon Radish Kimchi _ Green Apple _ Cauliflower _ Sesame.jpg

Menus are fully customized for each guests experience and can accommodate for specific allergies and dietary restrictions.



Menu Styles

Dinner Options For Any Occasion

Pavilion x April-73.jpg

Plated Pre Fixe: Progressive Tasting Menus Crafted with Intention Taking You On A Culinary Adventure Through Each Course. Whether Its A Three Course Menu or Eight Course Menu, Your Taste Buds Will Be Left Inspired And Intrigued By Each Dish Presented

Family Style: Menu Items Are Designed With Sharing In Mind. These Dishes Are Presented In A Large Platter Format To Be Passed Around The Table The Guests Have Gathered Around

Buffet: The Food Is Presented And Kept Hot in Elegant Stainless Steel Chafing Dishes Where Guests Can Serve Themselves

Hors D'oeuvres Service: Perfect For Gatherings Where Guests Will Be Walking Around And Socializing Amongst Each Other Where They Can Enjoy Bite Sized Passed & Stationary Appetizers


The Booking Process

First Course

Email all requests to the email provided above including the following information:

Name, Location, Date of Event, Occasion, Number of Guests & Style of Service

Second Course

Consultation where we will discuss further details and Pricing

Third Course

Site Visit & Walkthrough (In Person or Virtual Tour)

Fourth Course

Menu Planning and Agreement of Services

Fifth Course

Continued communication leading up to the day of event

Common Questions

Q: How much will this cost?

​A: The price is dependent on numerous factors that will all be described during our communications in the "Second Course" phase of the booking process

Q: What days during the week do you book for?

​A: With advance notice, we can accommodate for any day of the week. Keep in mind our calendar fills in quickly with normal day to day as well as other events so do not hesitate to reach out and get your preferred date locked in

Q: Is there a maximum number of guests you and your team will cook for?

​A: We focus primarily on gatherings of up to 30 guests. If there are catering services for larger parties, please visit and inquire within 

Q: Where are you located and how far will you travel?

​A: We are based in Milford, located in Southern NH and Wolfeboro, located in NH Lakes Region. We are currently cooking all across NH and also throughout New England with most recent appearances in Rhode Island, Nantucket MA, Martha's Vineyard MA and Vermont. We are willing to travel near and far if the opportunity presents itself and we have the availability

Q: Not a question... but more food phots please!

​A: With pleasure! See below for some more examples of what we can do!

Rhubarb Meringue Pie _ Poppy Seed Cake _
Anise Cheesecake _ Apricot Puree _ Coriander Fennel graham Crust _ Candied Fennel (1).jpeg
20650 (1).jpeg
Local Strawberries _ Roasted Strawberry
Lavender Pate Sucree _ Pistachio Sable _ Blueberry Puree _ Lavender Mousse _ Candied Pista
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