Chef John McGrath is a proud memebr of American Personal & Private Chef Association

Personal Chef International Code of Ethics

ServSafe Certified

Member of MASS Restaurant Association

Shopping Spotter ©


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Chef de Cuisine offers services which are specifically tailored to each client or corporations specific needs and goals. Based out of BOSTON, MA we serve New England and will gladly travel to serve your business wherever we are needed. Our abilities cover both new and existing operations. To give you a scope of our services here are a few examples:

  • Business planning
  • Concept Development/
  • Site Selection
  • Legal and Accounting Resources
  • Project Management/Owners Representative
  • Working with Architect
  • Onsite oversight of General Contractor and other trades from demolition and construction through the Opening and beyond.
  • Budget Oversight
  • Answering of the day-to-day questions on site.
  • Protecting of investments
  • Avoiding of Change Orders
  • Equipment Selection and purchase or Lease decisions
  • Interior Design and Furniture
  • Licensing Assistance
  • Small wares, Plate and Glassware
  • Signage
  • Landscaping
  • Marketing Plan and Execution
  • Human Resources and Hiring
  • Security and Surveillance Systems
  • Operations Manuals
  • Cash Handling
  • Bookkeeping Services
  • Purveyor Selection, competitive Bidding
  • Training Plans Execution
  • Menu development
  • POS System Selection, Installation
  • Pre-opening Schedule/ Plan
  • Start up Food and Beverage Pars Inventory
  • Inventory Control
  • Scheduling of Staff and Management
  • Employee Manuals
  • Recipe Development, Consistency and Portion controls
  • Flavor profiles
  • Kitchen Manual with Photos
  • Prep scheduling and food station setup
  •  Equipment Maintenance/ Contracts
  • Product receiving and weighing guidelines
  • Sanitation Plan and programs
  • Restaurant Flow and logistics
  • Server Station Organization
  • Side work Charting
  • Plus many more tedious yet important Set-up tasks, included
  • "Follow Up Shopping" and "SPOTTER" Reporting through our Sister company

  • Operational Evaluations and assessments
  • Food Development or Improvement
  • Menu Development and Engineering
  • Food Costing
  • Menu Engineering
  • Labor Costing, Productivity, waste analysis
  • Employee Training, retention and development
  • Employee/ Staff Incentives
  • Up selling
  • Marketing
  • Drive Sales
  • Theft Prevention
  • Kitchen Management consistency, quality
  • Front of House Management Development
  • Customer Service improvement
  • Cost cutting measures controls
  • Procedural Development
  • Take out programs
  • Shopping and Spotter Services via our sister company
  • Ongoing follow-up and execution
  • Coming SOON SERVSAFE Training and Certification Testing
  • Coming SOON SERVSAFE Alcohol Training
  • Sanitation plans and programs
  • Product labeling, storage and rotation minimizing waste
  • Product receiving and weighing guidelines
  • Signature Service and greeting etc.
  • Up selling training, strategies
  • Specialty drink and Wine Programs
  • Continuous Follow up