What services do you offer?

We specialize in intimate micro weddings and curated private dinners, creating customized, chef-driven menus prepared and served in your home or venue. The style of service shifts slightly depending on the group size and occasion—whether it’s an elegant plated dinner for two or a lively family-style celebration for twenty-five, we tailor the experience to match the event.

How much does it cost?

Pricing depends on the size of your group, the style of service, and the menu we design together. Three-course menus start at $100 per person, and four-course menus start at $125 per person, plus the cost of groceries for your selected menu. Additional staffing can be provided at $200 per employee when needed.

How far in advance should we book?

We recommend booking as early as possible, especially for peak wedding season dates. Private dinners can often be accommodated with shorter notice, depending on our calendar. A nonrefundable deposit is required no later than two weeks before the date of your event to secure your date. The amount varies based on group size and is estimated to cover the cost of groceries for your menu.

How and when do we pay?

You can pay through Cash, Check, or Venmo. A deposit is required to secure your event date, and the remaining balance is due on the day of the event.

What is your cancellation policy?

A nonrefundable deposit is required to secure your date. If you need to cancel after the deposit is paid, it will be retained to cover planning, prep costs, and schedule blocking. A partial refund can be given with enough notice, more than a week.

Is there a minimum or maximum guest count?

We serve groups from 1 to 25 guests. Keeping events within this range allows us to deliver the level of attention and quality that defines the No Reservations VT experience.

Do you offer family-style service?

Yes. Many of our micro wedding menus are served family-style to encourage sharing and conversation. We also offer plated service for more formal dining experiences.

What equipment or smallware do we need to have in our kitchen for a private chef dinner?

Very little. We bring most of what we need, including knives, small tools, and all plates, serving platters, and serving utensils. A standard kitchen setup with an oven, stovetop, refrigerator space, and a few basics (cutting boards, sheet trays, mixing bowls) is usually more than enough. Cleared countertop space for plating is appreciated and helps keep service flowing smoothly. Place settings—including silverware, glassware, and napkins—are required from the home we’re working in. While not required, a charcoal or wood-fired grill is a big bonus, and when available, we may be able to craft a menu that features live fire cooking.

Do you travel outside of Woodstock, Vermont?

Yes. While we are based in Woodstock, we regularly travel throughout Vermont and New England for weddings and private events. For events more than 45 minutes from Woodstock, a $50 travel fee applies. Out-of-state events are also available and require room and board accommodations.

Do you use local/seasonal ingredients?

Yes. Our menus are designed around Vermont’s seasonal bounty and regional farms, with an emphasis on sourcing locally whenever possible.

Can you accommodate dietary restrictions?

Absolutely. We design seasonal menus to reflect the signature No Reservations VT experience, and we can thoughtfully adapt those menus to meet dietary needs while still preserving the story and style of our culinary voice.

Do you cook for kids or accommodate mixed-age groups?

If children are present at the event, we recommend having simple 'kids’ food' available for them to enjoy before dinner service begins. Options like frozen pizza, French fries, or chicken nuggets work well. If you’d like, we can provide fries and nuggets for the kids as part of our prep—there’s no per-person fee for children, only the cost of the groceries.

Can we request specific dishes or customize the menu?

Yes, you can absolutely request specific dishes or customize the menu to fit your preferences. The best way to do this is to share any dietary restrictions, likes, and dislikes when you inquire. We’ll use that information to guide the menu creation process and collaborate with you until we land on something that feels just right for your event.

What is a 'micro wedding'?

A micro wedding is a small-scale celebration with 25 or fewer guests that focuses on intimacy and an elevated dining experience. It trades the bustle of a banquet hall for a table where every plate tells a story and every guest gets a true taste of the day.

How many weddings have you done?

Across my career—from large-scale banquet work to the intimate micro weddings we now specialize in—I’ve cooked for over 100 weddings.

What does a typical private dinner look like?

The process starts with booking a date and time for your dinner, followed by collaborating on the menu and choosing the style of service that best suits your event.

Chef Jason will arrive approximately three hours before service to prepare the meal using your home kitchen. It’s common for guests to be away during this prep time, and in those cases, we can arrange secure access to the home so everything is ready and waiting when you arrive.

When dinner begins, you’ll be served a seasonal, personalized meal in the style you selected—whether it’s plated or family-style. After service, we clean up the kitchen so you’re left with nothing but good memories and clean counters.

Why did you start No Reservations VT?

I started No Reservations VT during the pandemic as a way to bring restaurant-quality food to people when dining out wasn’t possible. Cooking in private homes let me create something more intimate and personal than a traditional restaurant experience—meals where the story of the ingredients and the people around the table mattered more than the walls around them.

What is your background as a chef?

I’ve been cooking professionally for over two decades. I attended culinary school in Miami, which gave me a deep appreciation for coastal ingredients and bold flavors. My career really took shape in Charleston, South Carolina, where I worked under chefs like Graham Dailey at Peninsula Grill and Ken Vedrinski at Trattoria Lucca and Coda del Pesce. I’ve been cooking in Vermont since 2019, and officially launched No Reservations VT in March of 2022.

How do we get started?

The best way to get started is to send an inquiry through our website or email our admin team directly at noreservationsvt@gmail.com. Please include key details such as the location of your event, the date, what time you’d like dinner served, and the occasion.

Do you handle rentals and staffing?

For private dinners, I can bring an assistant to help with serving, clearing, and cleanup to keep the evening seamless if the client would like. For weddings, we focus entirely on the food so the client can choose the service team and rental company that best fits their vision. I’m happy to coordinate with your chosen vendors to make sure everything runs smoothly.

Do you provide alcohol or bar service?

No, we do not provide alcohol or full bar service. However, an assistant can help with pouring wine or champagne during dinner service when the situation calls for it.