Chef Tom Verri
Chef At Home in Water Mill
Get to know me better
THE Fine dining chef bringing Michelin-level precision and seasonal artistry to intimate private dining experiences in NYC and The Hamptons
My culinary journey began in the demanding kitchens of New York City, where I had the privilege of training under some of the world's most acclaimed chefs, including Thomas Keller and Daniel Boulud. Those years taught me more than technique—they instilled in me an unwavering commitment to precision, seasonality, and the belief that exceptional food is built on respect for ingredients and relentless attention to detail.
After years in fine dining establishments, I realized my true passion wasn't just creating memorable dishes—it was creating memorable experiences. That's why I founded Soigné at Home. I wanted to take everything I learned in those high-pressure, Michelin-starred kitchens and bring it directly to people's homes, without the formality or pretense that sometimes comes with fine dining.
What I love most about private chef work is the intimacy of it. I'm not cooking for a dining room of strangers; I'm cooking for you, your family, your closest friends. I get to know your preferences, dietary needs, and the story behind each gathering. Whether it's an anniversary dinner for two, a wine-paired tasting menu for eight, or a backyard clambake for fifty, I approach every event with the same level of care and craftsmanship.
I believe great hospitality means you should never have to worry about a single detail. From sourcing the finest seasonal ingredients at local markets to preparing each course in your kitchen, plating, serving, and handling cleanup—I take care of everything so you can actually be present at your own event.
For me, the greatest compliment isn't just that the food was delicious—it's when clients tell me they felt like a guest at their own party. That's the magic I'm always chasing: the intersection of restaurant-quality cuisine and the warmth of home.
More about me
For me, cooking is...
...the art of creating unforgettable moments—where technical precision meets genuine hospitality, and every dish tells a story.
I learned to cook at...
the finest kitchens in New York City, training under Thomas Keller and Daniel Boulud before founding Soigné at Home
A cooking secret...
is treating each ingredient with respect, staying present in every moment, and remembering that the best meals are the ones shared together.
Book your experience with Chef Tom
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