When booking a private chef in Montreal for the first time, a series of practical questions come up naturally: do you need to buy ingredients in advance? Does the chef bring his own equipment? Who handles the dishes at the end? This guide answers everything clearly — no vague marketing, no fine print. What you read here is exactly what you get with Elieatable.

Ingredients — everything is provided by the chef

The first thing new clients notice when they book for the first time: you don't need to buy anything. Elie takes full responsibility for selecting and purchasing every ingredient needed for the evening.

This isn't a minor detail. It means the chef sources his own ingredients according to his vision for the menu, from suppliers he knows and trusts. Proteins, vegetables, fresh herbs, condiments, sauces, finishing elements — everything arrives with him on the evening of your event.

This choice is deliberate and central to the experience. A chef who controls his ingredients can guarantee the quality of what ends up on the plate. If the scallops aren't exceptional that morning, he adjusts. You'll likely never know — and that's precisely the point.

  • Fresh market or hand-selected supplier products, seasonal by design
  • Herbs, spices, condiments and finishing elements all included
  • No grocery list on your end — nothing to prepare or order
  • No ingredient budget to manage — everything is in the package

On-site cooking — nothing is pre-made or reheated

One of the fundamental distinctions between a real private chef service and high-end catering comes down to this: nothing is pre-cooked, nothing is reheated. Elie cooks in your kitchen, on the night of your event, in real time.

He typically arrives 60 to 90 minutes before service begins, depending on the complexity of the menu. This setup period is quiet and efficient — while your guests arrive and conversations begin, the kitchen quietly comes to life in the background. The aromas start to fill the space. The atmosphere builds naturally.

On-site preparation guarantees that every dish is served at the right temperature, with the intended texture, and with the careful presentation expected of a gastronomic table. A fish cooked to order, a dessert assembled at the last minute — that's what a private chef is. Not reheated catering pans.

« The first time, my guests didn't quite know what to expect. When they smelled the first aromas from the living room, something shifted in the room — like the evening became real. »

Table service and plating

Service is an integral part of the experience, and it's a dimension clients often underestimate until they've lived it. Between each course, Elie presents the dishes, briefly explains the components if the mood calls for it, and ensures a smooth transition from one course to the next.

Every plate is plated individually — not ladled from a common pot, not deposited as a mass in the centre of the table. Each guest receives their own constructed plate, with the same attention to presentation you'd find in a Michelin-starred restaurant.

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Basic kitchen cleanup

Once the evening is complete and the final course is served, Elie handles the cleanup of his workspace. This is one of the concerns clients raise most often before their first booking — and it's a concern that reliably disappears after the experience.

In practical terms: cooking surfaces are wiped down, equipment and utensils brought by the chef are washed and packed up, prep waste is removed. You don't come back from walking your guests to the door to find a destroyed kitchen.

It's important to have clear expectations: this covers Elie's workspace and the equipment he used. Guest tableware — plates, glasses, cutlery — is not systematically included in the standard cleanup but can be discussed at booking depending on your specific needs.

What's not included — and what can be discussed

In the interest of complete transparency, here is what remains your responsibility and what can be discussed in advance.

  • Beverages — wine, sparkling water, cocktails and other drinks are not part of the package. You select and provide them. Elie can suggest food and wine pairings if you share your selection with him beforehand.
  • Table décor — flowers, candles, festive tableware, linens and napkins remain your domain. The chef handles the kitchen; you create the visual atmosphere of your space.
  • Specialised serving ware — if you have specific presentation preferences (slate boards, shot glasses, wooden planks), mentioning it at booking allows Elie to adapt or bring what's needed.

If you have specific needs that fall outside the standard framework — extended service, chef presence during cocktail hour, coordination with other vendors — everything can be discussed and adapted. The central idea is that your evening is unique, and Elieatable can work with you to build exactly what you need. Start your booking here.