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Nashville | NYC | Miami | SF Bay Area

Seven small white bowls of yellow dessert garnished with a strawberry, a leaf, a cinnamon stick, and a sprinkle of seeds on a round beige tray.

1. Private chef services

Chefs on demand, tailored to your needs

2. ESTATE Chef Placement

We find any estate or household the perfect fit

10% upfront 10% after 60 days

3. corporate chef placement

We find the best chef for your business

4. Catering

Weddings, parties, corporate events

Custom menus and quotes

  • A male chef with short hair and a beard, wearing a black chef's coat, smiling with arms crossed, standing in a dimly lit restaurant or kitchen with arched ceilings and blurred lights in the background.

    Lionel Dean Chadwick

    Chef, Founder

    Lionel “Dean” Chadwick, Executive Chef and founder of The Black Cat List, began his career in Singapore before training in the U.S. and leading kitchens by 21. He managed operations across California while mastering butchery, molecular gastronomy, catering, and global cuisines, later winning Cutthroat Kitchen. After living in Japan, he settled in San Francisco, where with Bon Appétit he now brings storytelling, global flavor, and refined technique to The Black Cat List.

  • A male chef in a black chef's coat standing with arms crossed outside, surrounded by green plants and trees.

    Nick Kott

    Chef, Co-Founder

    Nick Kott is a private chef trained at Michelin-starred restaurants including Atelier Crenn and The Plumed Horse, bringing precision, artistry, and seasonality to elite private estates. Based in Miami, he blends classical technique with contemporary creativity to craft refined, personal dining experiences

  • A chef in a restaurant kitchen standing behind a stainless steel counter, wearing a white chef's coat and a black apron, with kitchen equipment and hanging lights in the background.

    Jeeno Miranda

    Jeeno Miranda is a culinary professional with over a decade of experience in food service, hospitality management, and nutrition-focused programs. As Chef Manager at John Adams Academy, he oversees multi-campus meal programs, HACCP plans, and staff training. Previously with Bon Appétit, he led teams for Uber and the Preventative Medical Research Institute, advancing sustainability and staff development. His background includes work at the Shangri-La Hotel in Taipei and Michelin-starred Michael Mina. He holds a B.S. in Food & Nutrition from CSU Sacramento and trained at the CIA Greystone.