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

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What our client say about us

  1. It has been our pleasure to work with Chef John McGrath for the past 9 years.

    Chef McGrath is not only a talented chef with skills honed over years of restaurant experience, he also has vision and is able to see the big picture in the foodservice industry.  Chef McGrath saw early on the viability of this exciting new segment of the foodservice industry and joined us early on in our program to introduce the personal chef career path including the creation and adoption of a certification criteria for professional personal chefs through the American Culinary Federation (ACF),  and develop and promote the career to the point where we have now become part of the American food lexicon.

    In addition to owning his own personal chef company, Chef McGrath currently functions as a member of our Executive Advisory Committee.

    Chef McGrath is bright, articulate, and generous of spirit.

    We have enjoyed our relationship with Chef John McGrath and look forward

    to many years collaboration.

    Best wishes,

    Candy Wallace
    Executive Director
    American Personal & Private Chef Association

  2. We at BOSTON Scientific would like to take a moment to express our appreciation to Karen Carlisle and the entire staff at THE HILLCREST for the wonderful job they did at our recent event. On December 4, we had our Holiday Party, which included a sit down dinner and dancing for approximately 1500 people. This number seemed a bit overwhelming to us, but Karen and her staff did an excellent job of coordinating everything.

    We know that organizing this event was very challenging. The effort of Karen, Charlene and the entire HILLCREST staff ( John McGrath, Executive Chef and Chris Lanno, Manager) made to make sure to make sure everything was on schedule is greatly appreciated. Our party was a great success and we want to express our thanks to everyone who contributed.
    The teamwork was excellent!

    W.R. Young
    Director of Operations, Boston Scientific

  3. Dear Mr. John McGrath We would like to thank you for a memorable tour of LEGAL SEAFOODS. IT is a Day that will be one of our fondest memories. This certainly was a very special way to end our study on Ocean Life and we thank you for making this possible!

    We were all fascinated to learn how much a Lobster grows in a year. It was an extra specially treat to handle the various shellfish! We also now have a better understanding of the thorough inspection that LEGAL SEAFOODS goes through to make sure your food is the freshest quality. We certainly know that is true as we savored every mouthful of our delicious lunch.

    We were amazed how small but efficient your kitchen quarters are; yet your service is the best. We appreciated how your staff made us feel so welcomed. It was obvious that your employees are proud to be a part of the LEGAL SEAFOODS team. It was so nice to see a restaurant as nice as yours.

    Thank you once again for the wonderful opportunity you gave us. We really appreciated your thoughtfulness and kindness for making our day very special.

    Yours Truly,
    Jane Holleman
    Lynette Harrell
    Students of Room 319
    Boston Public Schools, John P. Holland School
    P.S. We especially would like to thank you for the wonderful opportunity you gave our students. Many of them may not have this opportunity again. They came out with a wealth of knowledge, even in your bathroom facilities.

  4. To Candy Wallace and Chefs of APCI,
    I would like to express my utmost satisfaction and gratification for the services that the American Personal Chef Institute provided over the last several months. As a part of a promotion for the launch of REAL SIMPLE magazine, the Editor approached our company, EventQuest, with the idea of organizing a simple, yet luxurious service for high profile business people that would help to introduce and promote this new magazine. These select services included having a Chef come to their home to prepare a meal for four as well as the alternate option of a weeks worth of meals. After researching our options for appropriate Chefs, we chose the American Personal Chef Institute, a decision w3e are very pleased with. The service was solid, the Chef's, professional and the food, outstanding! Each chef took great care with their assigned client, carefully going over their preferences and working around their individual desires.

    The feedback from this service was spectacular; the client's raved about every aspect of the service and quite and quite a number of people found a new caterer/chef to call their own. It was very important to us that we found someone who could satisfy the particular needs of powerful CEO's and Vice Presidents, and we are certain we made the right decision with the American Personal Chef Institute.

    Jessie Lomma

  5. I have worked with John McGrath for over a year. In that time I have found him to be very enthusiastic and hard working. John has an extensive knowledge of culinary arts and takes pride in the meals that he plans and serves.
    John is very organized and is always prepared for any event.

    John has a wonderful sense of humor, which he incorporates into work and how he deals with his staff. John is in tune to the customers' needs and is always seeking their input to make their dining experience enjoyable.
    I feel that John will be an asset to any organization or program.
    I hope I get the opportunity to work with John in the Future.

    Mark S. Judd
    Foodservice Director, Brandeis University

  6. Dear John:
    This letter is to acknowledge your exceptional performance and professional attitude that you exemplified as Executive Chef Brandeis University. It was through your hard work and leadership that the culinary staff implemented and executed a fine final product during meals and catered events.

    Your dedication and service would be an asset to any organization in the Hospitality industry.. I wish you the best of luck in any future endeavors you pursue.

    John B. Smigielski
    Associate Director of Dining Services, Brandeis University