Heirloom Tomato & Watermelon Gazpacho
Ohio heirlooms at peak ripeness, cubes of compressed watermelon, Thai basil oil and a drift of frozen feta snow.
Elliott Cooks Locally grown. Classically composed.
Private chef · Columbus, Ohio
Elevated farm-to-table fusion, cooked in your home and finished with a live cello performance. Serving Columbus, Ohio and its suburbs.
Proudly cooking for Columbus, Dublin, Bexley, Upper Arlington, Worthington, New Albany, Westerville and Grandview Heights
The chef
A chef trained in two disciplines
Great performance relies on the exact same principles, whether it’s expressed through a cello or a kitchen line: restraint, flawless timing, and absolute respect for the source material. With 16 years of classical music training and 18 years in the culinary industry, Elliott bridges rigorous French technique with deep Appalachian roots.
As a farmer himself, his menus are uniquely tethered to the land—built directly from his own harvests alongside Clintonville heirloom produce, pastured Amish poultry, and wild-foraged ingredients. Driven by an innate curiosity for global food cultures, the experience moves seamlessly from the plate to the stage: once dessert is served, Elliott puts down his knives and picks up his cello.
This is high-end, crop-to-table private dining, delivered directly to your home.
Insured & Food-Safety Certified
Chef portrait coming soon
The menus
Signature menu concepts
A taste of what's possible. Every menu is composed for your table, your season and your occasion; these concepts show the register Elliott cooks in. Or curate your own evening below.
Brown Butter Scallops
Hand-seared in nutty brown butter over charred Ohio sweet-corn puree, with shattering chili-lime brittle and micro cilantro.
Miso-Glazed Amish Chicken Thigh
Pastured Amish chicken slow-glazed until lacquered, on a roasted root-vegetable hash from local growers, with warm gochujang jus.
Bourbon-Cherry Duck Breast
Rosy duck under a bourbon-soaked cherry glaze, smoked sweet-potato mash and toasted benne seed.
Braised Beef Cheek Bourguignon
A 12-hour braise in red wine, truffled potato pave in paper-thin layers and a duxelles of Ohio-foraged mushrooms.
Brown Butter Bourbon Pecan Tart
Burnt-sugar depth under caramelized pecans, with Ohio maple ice cream, served as the cello begins.
The finale course →The atelier
Curate your evening
Three small choices, and Elliott's register becomes your table. This is a sample composition, tailored in a moment; the real menu is composed with you, from that week's harvest.
This little tool needs JavaScript. No matter: tell Elliott your occasion, guest count and season in the booking form and he will compose from there.
The packages
Services & packages
Pricing varies with guest count, menu and season, so every package is quoted personally. No two tables are the same.
Not sure where to start? Every booking begins with a free 15-minute menu conversation. No commitment, just a chat about your table.
8 to 10 guests
The Intimate Dinner
A composed multi-course dinner for your closest table: anniversaries, date nights and small gatherings, ending, as every Elliott Cooks evening does, with the cello.
Request a Custom Quote10 to 16 guests
The Celebration Menu
Elliott's signature experience: a five-course seasonal fusion menu built around your occasion, full service from sourcing to cleanup, and the live cello finale during dessert.
Request a Custom QuoteUp to 20 guests
The Custom Tasting Experience
A collaborative chef's-table event: seven or more courses designed with you, optional wine-pairing guidance, and an extended dessert performance.
Request a Custom QuoteElliott personally cooks and performs at every event, one dinner at a time. He books a limited number of dinners each month, typically 3 to 6 weeks out.
The tables
From our tables
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Book a dinner, and tell us how the evening ended.
Request a Private DinnerThe gallery
The table, the plate, the room
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The details
Questions, answered
Where does the food come from?
Menus are built around what Central Ohio farms and markets are harvesting that week, favoring organic and low-intervention growers wherever possible. Sourcing is seasonal by design, which is why every menu is composed per event rather than fixed.
Can you accommodate dietary restrictions?
Yes. Vegetarian, vegan, gluten-free and most preferences are handled case by case during menu planning. Severe allergies must be discussed directly with Elliott before booking so the menu and kitchen workflow can be planned safely.
How does booking work?
Send an inquiry with your date, guest count and occasion. Elliott replies within 24 hours to schedule a free 15-minute menu conversation. A deposit secures your date, and the full menu is finalized about a week before your event. Full terms are in the Booking & Cancellation Policy.
What's your service area?
Columbus and Greater Columbus, including Dublin, Bexley, Upper Arlington, Worthington, New Albany, Westerville and Grandview Heights. Just outside that radius? Ask. Nearby events are often possible.
Is there a minimum guest count?
Dinners are designed for 8 to 20 guests. Smaller parties are occasionally possible for special occasions; mention it in your inquiry.
How far in advance should I book?
Elliott cooks one event at a time and books a limited number of dinners per month, so 3 to 6 weeks ahead is ideal. Short-notice dates occasionally open up; it never hurts to ask.
What actually happens during the cello performance?
As dessert is plated, Elliott steps from the kitchen with his cello and performs a short piece, usually 10 to 15 minutes, chosen to suit your evening. Requests are welcome during menu planning.
What's included, and what do I provide?
Elliott brings ingredients and cookware, and handles all kitchen cleanup. You provide the kitchen (a standard home range and oven is plenty), the table and place settings. Upgraded table styling can be arranged on request.
Allergen & dietary note: dietary accommodations are handled case by case. If anyone at your table has a severe allergy, please discuss it directly with Elliott before booking.
The last course isn't on the menu.
The Cello Experience
Every Elliott Cooks dinner ends the same way: as dessert reaches the table, the kitchen goes quiet, and Elliott, classically trained on the cello long before he was trained in any kitchen, performs a short live piece for you and your guests.
It's not background music. It's the finale the whole evening builds toward. Guests remember how an evening ends, and Elliott makes sure yours ends beautifully.
Draw your cursor, or a fingertip, across the strings. Any sound is a soft synthetic flourish generated by your browser, not a recording. The real performance happens at your table.
The booking
Request a private dinner
Tell Elliott about your evening. He replies personally within 24 hours, starting with a free 15-minute menu conversation.
Your inquiry is in Elliott's inbox
Expect a personal reply within 24 hours. In the meantime, keep an eye on your email for a confirmation. If your event is soon, feel free to call (740) 833-5028.