When he’s not running Ici, his quaint corner bistro on Harbord, J. P. Challet extends his winning Gallic hospitality as a personal chef at your next dinner party. Challet is a certified sommelier, so he offers deluxe wine pairings with every elegant French staple: a Niagara rosé with his chèvre-shallot tart, a Bordeaux red with seared duck magret and, for dessert, an icewine with crème brûlée. From $60 a person. 416-536-0079, jpco.ca.
It takes three hours to eat one of Massimo Bruno’s colossal family-style dinners. The chef, who grew up on the southern Italian coast, spends a whole day preparing a cavalcade of heaping, simple Puglian plates: fresh-baked focaccia, eggy hand-cranked tajarin noodles dressed in butter and sage, whole branzini spangled with sea salt and Florentine steaks grilled on a portable charcoal barbecue. $100 a person. 416-558-3360, massimobruno.com.
At Samuel J. Moore, the restaurant in the Victorian-era Great Hall, chef Alexandra Feswick whips up elegant food for schmoozy Queen Westers. She brings the same polish to private events—she’ll even cook for a party of two. She specializes in bistro dishes with a twist, like a hand-chopped bone marrow and sirloin burger with stilton, and chiffony duck carpaccio paired with pistachios and pickles. $100 a person. 416-897-8348.
In an earlier life, Neil Noseworthy cooked on tour for U2 and the Rolling Stones; Mick Jagger liked his food so much, he hired Noseworthy as his personal chef. He mostly produces upscale continental dishes like herb-crusted rack of lamb, butter-poached lobster and beef tenderloin, but he’s just as adept with international cuisines: he recently designed an Egyptian-themed menu of baharat salmon, tabbouleh and lamb kebabs. From $20 a person. 416-418-6029.