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I craft refined private dining with precision, global flavors, and thoughtful craftsmanship—so every gathering feels personal and unforgettable.

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Leonardo Aragão

I bring haute-cuisine technique to intimate, tailor-made experiences.

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I trained at the Indiana University of Pennsylvania Culinary Arts School, and I shaped my craft in New York City kitchens alongside acclaimed mentors—including Craig Hopson at Le Cirque and Hung Huynh at Catch. I cook with discipline and creativity, always focused on clean execution and bold, balanced flavor.

Today I work as a private chef for cocktail parties, seated dinners, and receptions across the tri-state area, serving private families and international diplomats. I design each menu around your occasion and your guests, delivering a polished experience with calm service and precise timing.

Plan your event with me

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I respect every ingredient.

I cook with purpose, technique, and a global point of view.

Cooking is how I communicate

Cooking is my language; it’s how I express care, culture, and creativity. I build each course to feel intentional—layered flavors, refined presentation, and a sense of warmth that makes guests feel truly hosted.

My training is rooted in New York intensity

New York City taught me how to cook—fast, focused, and fearless. I bring that same level of organization and precision into private homes, so service is smooth, timing is tight, and every plate lands exactly as it should.

My philosophy is simple

I respect every ingredient. I buy and prep with care, avoid unnecessary complexity, and let technique elevate what’s already great—so the final experience feels both elegant and honest.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 101.60 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook French, Chef's special, Local, Seafood/Fish, Mediterranean, Italian and Latin American. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Friends gathering and Romantic night. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.