Welcome
"There are things you do because they feel right & they make no sense & they make no money & it may be the real reason we are here: to love each other & to eat each other's cooking & say it was good"...Brian Andreas

Chef Kevin Vermilyea's Specialties

Reviews

Deserves More than 5 Stars!

This was an amazing experience, from the conversation to the sublime food. Chef Kevin Vermilyea adds a personal touch to every course, using his own home-grown herbs to fresh lemons from his own garden. He was engaging and we soon realized, from our old stomping grounds in New York. This was for my father’s 96th birthday. It was so much better to enjoy Michelin Star cooking in the comfort of our own home. We so appreciate all that he brought to this wonderful experience. Thank you!

- Penney Burlingame Deal
Amazing experience!

We did this for a bachelorette party and it was so much better than going out to dinner somewhere. Kevin’s food was amazing and we had great conversation. Food was better than any restaurants we would have chosen, clearly quality ingredients and an experienced chef.

- Kristin Bingham
Chef Kevin is Awesome!

I’m not normally “review guy”, but i have to spread the word on how amazing of a time our group had with Chef Kevin this past weekend. Chef Kevin and team took care of our group of 14 with ease, the food was absolutely amazing, the dinner was timely and efficient, and the hospitality was top notch. Our group particularly enjoyed chatting with Chef before, during, and after the dinner about many topics including the menu itself, sourcing ingredients, and the processes involved in the prepping of the food. I would heavily recommend Chef Kevin for any type of function, and when the time arises, we will be using his services again. Cheers, Alan Marks

- Alan Marks
Chef Kevin Vermilyea
About

Chef Kevin Vermilyea

Hello Wilmington. I look forward to sharing my decades of experience with you through teaching, good times and great food. I want to share my past with you for you to understand who I am and how I got to be. So, sit back, pour a glass of wine, beer, coffee or whatever you like and enjoy the ride.

My love for food began at a very young age. Being of Sicilian descent, I spent many summers in my grandmother’s garden and kitchen. Helping her pick fresh herbs and vegetables to stirring sauces, rolling meatballs, breading eggplant and of course taste testing her amazing food.

I began my career in food service at the age of 12 in a friend’s family-owned restaurant in Woodstock NY. It was the early 80’s, in the Hudson Valley and next to the Woodstock Playhouse. It was the gathering place for great performances and great food at the gateway to Woodstock. It was the place to be and be seen. The staff buzzing around, the excitement of meal service, the smells and sounds of a busy kitchen…I was hooked from the start.

I applied at The Culinary Institute of America in Hyde Park NY in 1991. At that time students weren’t just enrolled, they had to be accepted. Through my experience, my passion for food and a genuine desire to be a chef I was accepted. While putting myself through school I was also working at America’s oldest Inn, The Beekman Arms in Rhinebeck NY. I worked under Larry Forgione, who really is one of the first celebrity chefs, has been called the ‘Godfather of American Cuisine’ and truly one of the best chefs I’ve worked for. I met Wolfgang Puck at Beekman Arms one afternoon following a recording of The Today Show and with Chef Forgione’s help, I secured an externship training alongside Wolfgang Puck at his first and most famous restaurant, Spago, in West Hollywood. This was the best experience ever. Not only did I learn invaluable techniques, but also the importance of using high quality, wholesome, local, organic products simply prepared to allow the ingredients to be the focus. We made everything from scratch, everything. There has yet to be a restaurant that I’ve stepped foot in of this caliber. I loved going to work every day for the shear excitement of cooking the most amazing food and working with the best ingredients. It didn’t hurt our clientele was actors, musicians, comedians, sports stars and everybody in between either. After all it was the Sunset Strip, Hollywood.

Following graduation from The Culinary Institute of America I worked in New York and Connecticut for some time. I gained a lot of hands-on experience working with some great chefs honing my skills in all aspects of food service, even opening a sushi bar.

Fast forward to today and how I came to North Carolina. I can honestly say I was looking for a change of scenery, and less snow and ice. I’ve held numerous jobs here in Wilmington from French bistro to rolling sushi, breakfast, catering, country club and even corporate chef. I most recently opened from scratch an Italian restaurant with the best Neapolitan pizza you’ll find in the county.

I decided recently to make the transition out of the daily grind of the commercial kitchen and into your home. I excel at intimate, fine dining food and am looking forward to giving you the experience of a 5-star rated meal, without leaving the comfort of your own home. I’m wholly devoted to preparing uncomplicated food allowing the quality and care in the preparation of the ingredients to show through in the dish.

Cuisines & Events: American, Anniversary, Asian Fusion, Bachelor Party, Barbecue, Birthday, Breakfast/Brunch, Comfort, Farm to Table, Holiday, Italian, Local, Maui Relief, Mediterranean, Mexican, Seafood, Southern, Vegan, Vegetarian

How to Hire a Private Chef for Your Event

  • Pick a place, date, and time.
  • Select your chef and menu. (Each chef offers different menus which are fully a la carte. Simply choose the dishes you want for your occasion.)
  • Add details like the number of guests and any special instructions.
  • Pay for your reservation. Make any changes or even cancel up to a week before your event for a refund.
  • After you’ve made a reservation, the private chef you’ve hired will reach out within 48 hours to confirm the details and coordinate their arrival.
  • If you’ve added any special dietary restrictions or event instructions, they’ll work with you to implement those.
  • Your chef will arrive with everything they need, including ingredients, cooking equipment, and cleaning supplies. All you have to do is sit back, relax, and enjoy the day with your guests.
  • The cleanup is included too! Hire a private chef with us and know that we’ll likely leave your kitchen cleaner than when you gave it to us.

Our Top FAQs

1. Can I customize the menu?

Absolutely! All our menus are fully a la carte. Once you’ve decided on a chef, you’ll see a list of all the dishes they offer and you can choose the ones you’d like for your event.

2. How is your service priced?

You pay a fixed price per guest based on your menu, plus a small, all-inclusive booking fee to our platform. You’ll be able to see exactly what you’re paying when you make a booking. No hidden costs, ever.

3. How many guests can I invite?

As many as you like! Although for events with over 30 people, we ask that you reach out to us to make an event inquiry.

4. My group has multiple dietary restrictions

That’s absolutely fine! When finalizing your menu, please mention these under ‘Special Instructions.’ For instance, you can specify that you’d like to accommodate one vegan guest and one gluten-free guest for your at-home catering and your private chef will prepare suitable dish variants for those guests.

5. Can I make changes to the menu or guest list?

Yes! You can make any changes to your booking. You can even cancel it up to a week before your event, and you’ll receive a refund.

6. Is my event insured?

Yes, it is. Our service includes full insurance for your private chef in case of any mishaps.

7. How are the Chefs chosen?

Each chef is fully vetted. We require at minimum one year of sous chef experience. Your chef has gone through an FCRA compliant background check and multiple interviews before joining our platform.

8. What is FFKs cancellation and refund policy?

We take pre-payment to secure your chef and simplify our service. No fumbling with payments after your event or dealing with multiple payments in different stages of the process. Much like our service, our return policy is simple and meant to protect you, our hosts and our amazing Chefs.
  • One week or more before your event we guarantee your refund.
  • During the week of your event we offer a 50% refund.
  • We will not be able to refund within 48 hours of your event. At this point your chef has not been available for other parties and has already planned for your event. *Please note all refunds are less processing and booking fees