Frequently Asked Questions

Pricing starts at $200 per person for family-style dinners and $250 per person for plated or tasting menu experiences, with a 10-guest minimum. This includes menu planning, grocery shopping, all food preparation, service, and complete cleanup. Food and beverage procurement is additional. A 50% deposit secures your date, with the balance due the day of your event.

Soigné at Home serves Manhattan, Brooklyn, the Hamptons (including East Hampton, Southampton, Bridgehampton, Sag Harbor, Water Mill, and Montauk), Westchester, Long Island, Connecticut, and New Jersey.

You'll receive a confirmation within 24 hours. From there, the team will follow up personally to discuss your event. A custom menu is then crafted specifically around your occasion.

The team shops the markets on the day of your event, selecting the freshest seasonal ingredients available. Every ingredient is chosen with the same standards applied at the highest levels of New York fine dining.

For most events, the chef handles everything personally. For larger gatherings or more complex menus, additional front-of-house staff may be required and will be included transparently in your proposal.

Absolutely. Every menu is custom-built around your guests' needs. We accommodate vegetarian, vegan, gluten-free, dairy-free, kosher, halal, and allergy-specific diets.

We recommend booking 2–4 weeks in advance for most events. Summer Hamptons dates fill quickly and should be reserved as early as possible.

Soigné at Home specializes in intimate dinner parties, wine-paired tasting menus, canapé receptions, and large-scale events including clambakes and backyard feasts.

Everything. The team handles menu planning, grocery shopping, food preparation, cooking, plating, service, and complete cleanup. Tableware, glassware, and linens are not included. All beverages are client-supplied.

Soigné at Home was founded by Chef Tom Verri, a Johnson & Wales University culinary graduate with 20 years of fine dining experience in New York City. Tom trained alongside chefs from Thomas Keller's TKRG and the Boulud Group.