Jay's Private Chef Services of Newport, RI

Home
United States
Newport, RI
Jay's Private Chef Services of Newport, RI

Relax and enjoy a 5 star culinary experience in any setting. Our Chefs have been trained by some of the best Chefs in N.Y.C, Hawaii and Newport ,R.I.

Our goal is to provide culinary experiences through the freshest local products and produce in a beautiful place with a great atmosphere. Jay's Private Chef Services is made up of Jay Ferreira (Chef) and Sarah Gillis (Pastry Chef) and is a company that offers culinary service in the Tamarindo, Costa Rica and Guanacaste area. and have worked in some top restaurants such as Longhi's of Maui, Local

21 of Providence, R.I. and the world famous White Horse Tavern of Newport, R.I. Chef Jay Ferreira has been in the food industry since he was the age of 14. He started in the kitchen as a dishwasher and has 25 years of experience climbing the ladder to become Chef . His main focuses are on fresh, local food being prepared with creativity, respect and proper technique. " I was introduced to cooking early on by working in large restaurants where doing things quickly and efficiently is paramount. Taking the wide base of knowledge I built while honing my skills at these larger restaurants, I began to refine my approach and start to form my own style in the kitchen. The one thing that has followed me throughout my career is a great respect for food. Taking this view of food has lead me to form cost saving habits through butchering and preparation that not only reduce food and labor costs but help to illustrate my approach to cooking. Food deserves to be served at its freshest, with no shortcuts taken and I refuse to serve anything that has not met my standards." " I believe in, and have succeeded in implementing a farm to table approach in the restaurants I have worked in by purchasing proteins from local farms and produce from their markets at every available opportunity. As a Chef, I know the quality of food is not only derived from its genes and the greens it eats but by the way is cared for and handled during its travel to my kitchen and a shorter trip not only results in a fresher product, it also supports the local farms and merchants without whom my job would be infinitely more difficult. I truly believe that the Locavore movement which is enjoying a comeback right now should never have left the kitchen and I'm excited that people are beginning to once again appreciate the value in fresh wholesome food."

02/21/2024

If anyone hears of a restaurant space to rent… please message me. Thanks in advance

06/29/2021

12/23/2018

05/05/2016

Reconstructed...Almost done!!!

http://www.privatechefjay.com/

04/14/2016

Smoked Arctic Char, saffron & beet pickled onions, radish, citrus vin, thai basil, chive creme

04/06/2016

Seared 5 spice duck, caraway veg gratin, onion jam, beet puree, pomegranate-duck jus

12/03/2015

Broadway All-stars wine dinner!
Newport Food Tours are collaborating with five of Broadway's coolest chefs on a 5 course dinner with paired wine tastings on December 14th. Location: Boru Noodle Bar, 36 Broadway. Cocktail hour from 6:30 - 7 pm, select cocktail and snacks will be served before dinner. Dinner will be served at 7 pm. Price per ticket is $200
"all inclusive". 12 tickets available. Tickets can be reserved over the phone at 401.662.1795 or via email at [email protected]
*Note that the restaurant will be closed on this date, and the event is by ticket only.
- V***e Cliqouet Rose. Champagne, Reims, France.
Food pairing presented by Chef Todd Coonan:
RI oyster w/ pickled fennel, pistachio goat cheese, beet mignonette.
Rosé braised rabbit spring roll w/ blackberry sauce.
- Au Bon Climat. 2008 Chardonnay, Santa Maria, California.
Food pairing presented by Chef Casey Shea:
Lobster & mascarpone agnolotti w/ chanterelle mushrooms, chervil, and sauce au poirve rose.
- Silver Oak. 2010 Cabernet Sauvignon, Napa Valley, California.
Food pairing presented by Chef Tim Sousa:
Roasted spiced duck breast, smokey squash, turmeric turnip rubuchon, sorrel frisée salad, pumpernickel.
- Opus One. 2011 Bordeaux Blend, Oakville, California.
Food pairing presented by Chef Steve Lucier:
Sumac rubbed Colorado lamb rack, curried radish salad, whipped fingerlings, roasted lamb bordelaise.
- Chateau D'yquem Lur Saluces. 1999 Sauternes, Bordeaux, France.
Food pairing presented by Chef Jay Ferreira:
Foie gras ice cream, quince - thyme brioche pain perdu, plum sauce, macadamia dust, clementine marigolds.

12/03/2015

06/28/2015

Duck Sausage Arepa

Address

Newport, RI

Telephone

+14012399617

Website

http://www.privatechefjay.com/

Alerts

Be the first to know and let us send you an email when Jay's Private Chef Services of Newport, RI posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.