Key Takeaways
TL;DR: Private sushi chefs you can book in Chicago include Alvin Yu, Andy Suarez, Benjamin Brittsan, Rudy Galindo and Richard Mancini, each bringing restaurant-level technique to your kitchen, whether for an omakase for two or a tasting for a group.
- What to expect: Hand-crafted nigiri prepared on the spot, fish such as tuna from Toyosu Market, properly seasoned rice and, with some chefs, sake pairings or a full setup with staff, for anything from an omakase for two to a tasting for a group.
- Price: Across the 53 Japanese menus booked in Chicago since we started, the median was $175 per guest; in the US over the last 24 months it went from $218 per guest for one or two people to $150 for 13 or more.
- Alvin Yu: Originally from San Francisco, Alvin grew up helping in the kitchens of his father’s Cantonese banquet-style restaurants.
- Andy Suarez: A former line cook, culinary instructor and yacht chef, Andy runs private dinners, yacht dining and cooking classes in Chicago, New York and Miami, with sushi rolls on the Japanese menus.
- Benjamin Brittsan: A chef for over 20 years, Benjamin has cooked with and for chefs such as Thomas Keller, Gordon Ramsay and Charlie Trotter and favors simple, seasonal cooking.
- Rudy Galindo: A graduate of the Cooking and Hospitality Institute of Chicago with more than 20 years of experience, Rudy brings his Latin roots to an ingredient-focused approach.
- Richard Mancini: A Washburne Culinary Institute graduate who has appeared on Food Network and other TV channels and cooked on tour for rock bands and film sets, Richard is also versed in sushi rolling and pasta making.
Looking for a private sushi chef in Chicago who can turn your dinner party into something people won’t stop talking about? This list covers five of the best. Whether you’re after a quiet omakase for two or a lively tasting for a group, these chefs bring restaurant-level skill and precision straight to your kitchen.
Some trained in fine-dining kitchens, spending years mastering the basics before ever touching a knife in public. Others found their voice in Chicago kitchens, blending old-school technique with their own creative edge. You’ll notice different styles, but there’s one thing they all have in common—an almost obsessive attention to detail. From sourcing the fish to how the rice hits the plate, nothing’s left to chance.
Expect more than sushi. Think tuna flown in from Toyosu Market, hand-crafted nigiri prepared on the spot, and warm rice seasoned just right. A few chefs offer sake pairings, others come with full setups and staff. The point is—you’re not just booking a meal, you’re booking an experience.
These aren’t your average caterers. They’re artists with knives, and your countertop is their stage.
Índice
Chicago’s Best Private Sushi Chefs You Can Book Right Now
Chef Alvin Yu
Originally from San Francisco, California, Chef Alvin Yu has spent a large portion of his life in the kitchen. Growing up in a large family, he was amazed at how his aunts and uncles could produce plentiful amounts of high-quality food for twenty to thirty people in a few hours. At an early age, he found himself assisting in the kitchens of his father’s Cantonese banquet-style restaurants.
Chef Andy Suarez
Andy Suarez came up through scratch cooking, working as a line cook, a culinary instructor and a yacht chef, and now runs private dining, yacht dinners, team-building events and cooking classes in Chicago, New York and Miami. Andy’s Japanese menus include sushi rolls such as shrimp tempura with spicy aioli, pineapple and teriyaki.
Chef Benjamin Brittsan
Benjamin Brittsan has been a professional chef for more than 20 years and has cooked with and for chefs such as Thomas Keller, Gordon Ramsay and Charlie Trotter. Benjamin cooks with the seasons and keeps the food simple, letting good ingredients speak for themselves, and the menus include a Japanese omakase.
Chef Rudy Galindo
Rudy Galindo is a graduate of the Cooking and Hospitality Institute of Chicago with more than 20 years of experience as a personal chef and caterer. Rudy’s Latin roots shape an ingredient-focused style that runs from comforting to inventive, and the menus include an omakase.
Chef Richard Mancini
Richard Mancini studied culinary arts at Washburne Culinary & Hospitality Institute in Chicago, one of the oldest culinary schools in the US, and has competed and appeared on Food Network and other networks. Richard has toured and cooked for rock bands and film sets, and cooks many cuisines, including sushi rolls and fresh pasta.
What a private sushi chef costs in Chicago
These are real prices, not estimates. Across the 53 Japanese menus our clients in Chicago have booked since we started, the median was $175 per guest, and the middle half paid between $150 and $200. The price per guest goes down as the group grows, because the chef’s time, travel and setup are shared. These are the medians across the 395 Japanese menus booked in the US over the last 24 months:
| Group size | Median price per guest | Typical range |
|---|---|---|
| 1-2 guests | $218 | $182–$250 |
| 3-6 guests | $170 | $155–$200 |
| 7-12 guests | $154 | $135–$185 |
| 13+ guests | $150 | $125–$165 |
Chefs send you their menu and price before you book, so you know the final cost up front; it depends on the menu, the ingredients and the number of guests.
If you’re ready to book a private chef in the city, you can explore our full list of private chefs available in Chicago, covering all cuisines and occasions. Looking for something more specific? Check out our dedicated private sushi chef service to see what’s possible when tradition meets personal dining.
