Cooked in my kitchen,
finished at your table.
The long work happens in my own kitchen — the braises, the meze, the pastry. A chef comes to you to finish, plate and serve. Food is sold by the pound and the chef’s time is billed by the hour; no per-head package, no guessing.
1 · I cook
The slow part is done in my own kitchen — stocks, braises, meze, pastry, the things that need hours and a proper stove.
2 · A chef comes to you
Final cooking, heating and plating happen where the table is. Your kitchen stays yours; we bring what we need.
3 · You pay for two things
The food, by the pound. The chef’s time, by the hour. Nothing hidden between them.
Our menus
Six tables I cook most often. Each one can be cooked American, or in any of nine international kitchens — and every one of them is only a starting point.
Your evening
Your table
Send this over and I will come back within 24 hours with availability and a full proposal. Your menu above travels with it.
Rather copy it and send it yourself?
info@inandogru.com · Sarasota, Venice and Tampa