Chef Dawn Furr

Private Chef in Philadelphia

For over a decade, I’ve dedicated myself to the craft of cooking — building my career through hard work, consistency, and a genuine love for creating memorable food experiences. From intimate dinners to large community events, I bring the same level of care, professionalism, and passion to every table. My focus is simple: cook with intention, serve with pride, and deliver food that makes people feel taken care of.

For me, cooking is...

Passion , love, art, My Life! I don’t think it’s anything better than going in that kitchen and bringing out a masterpiece to the eyes and tastebuds.

I learned to cook at...

I learned to cook at a very early age, growing up the youngest of a mixed household it was always food being cooked and I would be always observe.

A cooking secret...

Do it with passion & love or not at all

My menus

Chef’s Table

STARTER

Choose 1 dish

Seasonal garden salad- local greens, shared veggies & lemon-thyme vinaigrette

Fire-Roasted Tomato Bisque- Slow roasted tomatoes, basil oil & toasted croutons

Crispy chicken bites- lightly seasoned w/ house hot honey comb mustard & herb-aoili

Local Crudité Board- Fresh cut seasonal veg w/ herb dip

FIRST COURSE

Choose 2 dishes

Sweet Corn Risotto- Creamy Arborio rice w/ local corn & chive oil

Stuffed zucchini boats- Filled w/ herb rice, veg & light tomato sauce

Three Cheese Truffle Mac- Creamy skillet baked fontina, copper & Parmesan cheese orecchiette pasta

Local Greens & Grains Bowl- Seasonal veg, quinoa & lemon-herb dressing

MAIN COURSE

Choose 2 dishes

Herb-Roasted Chicken w/ Pan Jus served w/ garlic potatoes & seasonal vegetables

Baked Ziti Al Forino, ricotta, mozzarella and fresh basil leaves

Seared White Fish w/ lemon-herb butter served w/ sautéed greens & crispy smashed potatoes

Seasonal stir-fry, local vegetables tossed in soy-ginger glaze over jasmine rice

DESSERT

All inclusive

Silky chocolate Pot de Crème- rich chocolate custard topped W/ whipped cream

Lemon shortbread squares- bright lemon curd over buttery shortbread lightly dusted sugar topped

Vanilla Celebration cake- soft vanilla cake layered w/whipped whisky bean frosting

Chefs Catch

STARTER

Choose 1 dish

Citrus herb Shaved Salad with lemon-yuzu vinaigrette

Heirloom tomato & radish panzanella salad with zesty citrus vinaigrette and served with flatbread

Crab salad with asparagus tips, cucumber, avocado purée & blood orange slices tossed in citrus dressing & cracked black pepper topped with Hawaiian salt & micro herbs

FIRST COURSE

Choose 1 dish

Shrimp stuffed chayote

Baked oysters half shell with crispy pancetta topped with lemon-herb mignonette sauce (app)

Herb & Saffron seared scallops over arugula in miso broth (app)

Mussels in white wine sauce with fresh herbs and served with French baguette (app)

Sweet Heat Maryland Crab Cakes with citrus-dill dipping sauce (app) (brunch)

MAIN COURSE

Choose 2 dishes

Roasted seafood medley & new potatoes with broccolini

Moroccan Fish Tagine and pearl couscous

(V,G)seared salmon steak topped with creamy citrus dill sauce over French couscous and sautéed asparagus

(V)Baked sea bass with roasted peppers & tomatoes, roasted pine nuts served with saffron Butter wine noodles

Spiced butter poached Fresh Halibut & Lobster with seared Bok Choy, White Miso Broth topped with Sake-cherry Pepper Glaze and Carrot Ginger Pickle

DESSERT

Choose 1 dish

(G)Floating island topped with crumbled praline, fresh berries topped with caramel

(V,G) Fresh fruit & assorted cheese with rosemary cracked pepper & herb crustini tray

(V,G) Grilled pineapple with honey caramel ice cream topped with warm honey and vanilla granola

Lime & mango mixed sorbet with berries

Vegan & Gluten-free

STARTER

Choose 1 dish

Butter lettuce winter salad with avocado, pomegranate & candied walnut topped with parm crostini and honey citrus vinaigrette

Roasted root salad with pomegranate seeds, spinach & arugula tossed honey vinaigrette

Tuscan Chopped kale salad with cucumber, crispy garlic crouton, shredded carrot, roasted bell peppers & crumbled feta(optional) tossed with citrus dressing and toasted pumpkin seeds(optional)

FIRST COURSE

Choose 2 dishes

(V,G) Marinated stuffed olives with citrus zest tossed in rosemary garlic oil & grilled crostini (app)

(V,G)Fried green tomatoes with topped with roasted bean sprouts & shishito peppers (app)

Artichoke garden tart drizzled raspberry balsamic glaze (app)

(V,G)Spinach lasagna rolls accompanied with roasted zucchini & bell peppers (app)

(V,G) Grilled portobello mushroom stuffed with chic pea salad (app)

MAIN COURSE

Choose 2 dishes

(V,G) Fusilli with smoked Italian vegan sausage & sweet green peas

(V,G) Baked sea bass with roasted peppers & tomatoes, roasted pine nuts served with saffron Butter wine noodles

(V,G) Smoked salmon topped with creamy citrus dill sauce over French couscous and sautéed asparagus

(V,G) Roasted Eggplant arrabiata

DESSERT

Choose 1 dish

(V,G) Grilled pineapple with coconut ice cream topped with warm honey and vanilla granola

(V,G) Fresh fruit & assorted cheese with rosemary cracked pepper & herb crustini tray

(V,G) Dark chocolate & caramel tart with fresh berries & vanilla honey whipped cream finished with espresso brave sea salt

(V,G) Peach & Strawberry Melba Crumbles Topped with vanilla lemon Whipped Cream & white chocolate Chards

Chef's Seasonal Special

STARTER

Choose 1 dish

Baby beet root salad with goat cheese mousse and fresh herbs

Fig salad with Burrata, arugula, fresh black cracked pepper & strawberries

Bok choy salad with thinly sliced apples, red onions, carrots & pears topped with toasted almonds drizzled with zesty ginger-turmeric dressing

FIRST COURSE

Choose 1 dish

Fried green tomatoes with sriracha herb aioli topped with roasted bean sprouts & shishito peppers (app)

Chicken liver mousse with mixed wild berry compote on lightly toasted baguette topped with maldon salt (app)

Marinated stuffed olives with citrus zest tossed in rosemary garlic oil & grilled crostini (app)

Seasonal Meat & Cheese board with fresh honey comb, cranberry mustard, Roasted Peppers & Mixed berry compote (app)

MAIN COURSE

Choose 2 dishes

Corn & Chantrelle mushroom over cast iron seared Lamb with sautéed marinated heirloom tomatoes & grilled zucchini, topped with arugula

Chicken Marsala with sautéed asparagus & goat cheese pomme purée

Braised Zesty Herb Chicken with sweet potato & apple casserole along side applewood smoked bacon Brussels sprouts

Sword fish & pumpkin ravioli with sautéed green beans

Roasted Eggplant & Squash stacked ratatouille with roasted garlic sauce & ground beef

DESSERT

Choose 1 dish

Peach & Strawberry Melba Crumbles Topped with vanilla lemon Whipped Cream & white chocolate Chards

Grilled pineapple with coconut ice cream topped with warm honey and vanilla granola

Mini Chocolate layer cake with milk chocolate ganache with white and dark chocolate covered strawberries

Floating island topped with crumbled praline, fresh berries topped with caramel

Chef D’s Delights #2

STARTER

All inclusive

Roasted Sweet potato & toasted Pistachio arugula salad with cranberry white cheddar cheese & lemon-dill yogurt dressing

FIRST COURSE

Choose 1 dish

Baked oysters half shell with crispy portobello mushrooms & potato strings topped with lemon-herb mignonette sauce (app)

Mussels in white wine sauce with fresh herbs and served with French baguette (app)

Smoked salmon canapés (app)

Escargot stuffed mushrooms with garlic herb butter (app)

MAIN COURSE

Choose 2 dishes

8-10 oz Beef filet (choose steak cut: Ribeye, Sirloin, Filet Mignon, New York Strip) with pomme purée, roasted fennel and asparagus topped with smoked garlic and thyme butter

Roasted Half chicken & shrimp with Parsnip Puree, Cauliflower, Sautéed Shiitake & Kale, drizzled cherry wine reduction sauce

Spiced butter poached Fresh Halibut & Lobster with seared Bok Choy, White Miso Broth topped with Sake-cherry Pepper Glaze and Carrot Ginger Pickle

Baked sea bass with roasted peppers & tomatoes, roasted pine nuts served with saffron Butter wine noodles

Chicken confit with herb & goat cheese mash potatoes , roasted carrots and sautéed French green beans

Rosemary Lamb Shank navarin w/ cauliflower purée , caramelized onions, peas and radish

DESSERT

Choose 1 dish

Raspberry vanilla Crême Brûlée with honey tuile & crumbled pecan praline topped with whipped CREAME & zest of lemon

Frozen milk chocolate & lemon mousse with fresh berries & mixed berry cream topped with crumbled spéculoos

Grilled pineapple with coconut ice cream topped with warm honey and vanilla granola

Frangipane Tart with salted caramel and French vanilla lightly whipped cream

Mediterranean delights

STARTER

All inclusive

Baby beet root salad with goat cheese mousse and fresh herbs

FIRST COURSE

Choose 1 dish

Melon, prosciutto & bocconchi skewers with fresh basil leaves drizzled with sweet honey balsamic dressing (app)

Crispy vegan quinoa cakes with tomato-chickpea relish

Stuffed eggplant bites filled with artichoke and basil dip, confit cherry tomatoes, red onions, garlic and topped with crumbled fresh feta (app)

Mediterranean mezze platter (app)

MAIN COURSE

Choose 2 dishes

Stuffed pork chop with spinach, goat cheese & sundries tomatoes served with chargrilled asparagus & roasted peppers topped with feta

Lemon and mint lamb kebabs with couscous salad

Baked sea bass with roasted peppers & tomatoes, roasted pine nuts served with saffron Mayo

Herb marinated chicken with fennel & thyme, chargrilled asparagus and roasted vegetables

DESSERT

Choose 1 dish

Dark chocolate & caramel tart with fresh berries & vanilla honey whipped cream finished with espresso brave sea salt

Frozen milk chocolate & lemon mousse with fresh berries & mixed berry cream topped with crumbled spéculoos

Fresh Berries tart with cashew creme

Grilled pineapple with coconut ice cream topped with warm honey and vanilla granola

Chef’s Favorite

STARTER

All inclusive

Roasted Sweet potato & toasted Pistachio arugula salad with cranberry white cheddar cheese & lemon-dill yogurt dressing

FIRST COURSE

Choose 1 dish

Curry & Saffron seared scallops over arugula in miso broth (app)

Baked oysters half shell with crispy pancetta topped with lemon-herb mignonette sauce (app)

Caribbean-spiced Shrimp with Pineapple Salsa Served with toasted sweet bread

Picadillo Meatballs in a roasted pepper & tomato with basil sauce (app)

Sweet Heat Maryland Crab Cakes with citrus-dill dipping sauce (app) (brunch)

MAIN COURSE

Choose 2 dishes

Roasted shrimp & chicken with parsnip & cauliflower & sautéed shiitake mushrooms & kale. Drizzled with cherry wine reduction sauce

Vegan stuffed Poblanos with Avocado Crema filled with sweet potatoes, black beans, corn and cilantro

Jerk Lamb with Caribbean rice and sauteed baby broccolitopped with mango avocado salsa

Spiced Fresh Halibut & Lobster with seared Bok Choy, White Miso Broth topped with Sake-cherry Pepper Glaze and Carrot Ginger Pickle

DESSERT

Choose 1 dish

Dark chocolate & caramel tart with fresh berries & vanilla honey whipped cream finished with espresso brave sea salt

Caramel flan over a spiced milk waffle warm honey butter and lightly whipped cream

Frozen milk chocolate & lemon mousse with fresh berries & mixed berry cream topped with crumbled spéculoos

Grilled pineapple with coconut ice cream topped with warm honey and vanilla granola

Mini Chocolate layer cake with milk chocolate ganache with white and dark chocolate covered strawberries

Chef D’s Delights

STARTER

Choose 1 dish

Chopped Butter lettuce winter salad with avocado, pomegranate & candied walnut topped with parm crostini and honey citrus vinaigrette

French onion soup

Stuffed eggplant bites filled with artichoke and basil dip, confit cherry tomatoes, red onions, garlic and topped with crumbled fresh feta (app)

FIRST COURSE

Choose 1 dish

Charred spring onions, creamy ricotta mixed with lemon, herbs and olives and spicy ‘nduja served on French baguette drizzled with rosemary oil (app)

Melon, prosciutto & bocconchi skewers with fresh basil leaves drizzled with sweet honey balsamic dressing (app)

Baked oysters half shell with crispy portobello mushrooms & potato strings topped with lemon-herb mignonette sauce (app)

Crispy vegan quinoa cakes with tomato-chickpea relish

Beet Poke- tossed with cilantro & scallions over arugula & buckwheat soba noodles along side avocado & radish slices topped with poke sauce, sesame seeds crispy shaved carrots (app)

MAIN COURSE

Choose 2 dishes

Roast Duck Salad, Grapes, Fennel, Orange, with a Ginger Dressing

Roasted Chicken Breast, Parsnip Puree, Cauliflower, Sautéed Shiitake & Kale, drizzled cherry wine reduction sauce

8-10 oz Beef filet (choose steak cut: Ribeye, Sirloin, Filet Mignon, New York Strip) with pomme purée, roasted fennel and asparagus topped with smoked garlic and thyme butter

Sous vide then seared Sicilian Spiced Duck Breast With preserved orange sauce with goat cheese mashed potatoes and garlic sautéed swish chard

Herb-crusted pan roasted Rack of Lamb with roasted garlic yucca & sautéed autumn vegetables drizzled with merlot & cherry wine reduction sauce

Mujadara- lentils and rice, with fragrant Middle Eastern spices, served with caramelized shallots, fresh veggies

Spiced Fresh Halibut & Lobster with seared Bok Choy, White Miso Broth topped with Sake-cherry Pepper Glaze and Carrot Ginger Pickle

DESSERT

Choose 1 dish

Dark chocolate & caramel tart with fresh berries & vanilla honey whipped cream finished with espresso brave sea salt

Caramel flan over a spiced milk waffle warm honey butter and lightly whipped cream

Frozen milk chocolate & lemon mousse with fresh berries & mixed berry cream topped with crumbled spéculoos

Fresh Berries tart with cashew creme

Grilled pineapple with coconut ice cream topped with warm honey and vanilla granola

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Chef Dawn's reviews

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7 services

Chef D was absolutely incredible. The event was for my husband's 50th birthday and she did an amazing job. Her communication was also impeccable in preparing for this event. I never in my life had such a pleasant experience until this chef experience. I usually get full very fast but with the pace she brought and presented the food, I was able to enjoy every moment of the food. From the presentation of each dish to her professionalism and engagement with the crowd to the incredible patient she had for my guest no one can top her. The food was also so tasty that I am still thinking about it 2 days later. I recommend Chef D to anyone that is looking for good food and an amazing experience.

Chef D cooked an amazing brunch for my family. Professional, courteous, and the food was delicious. I can't wait for our next private dining event!

Excellent chef.. o would highly recommend her. Can't wait till the next event , I'm going to use her again

Amazing experience. Dawn was great at communicating and accommodating changes. She made the night relaxing and fun. The food was fantastic. And what a treat to have gourmet dining in your own home. Everything was easy to set up via take a chef. Will definitely hire Dawn again and use take a chef again and recommend to friends.