Chef Philippe Gudet

Chef Gudet has over 25 years of experience in the food industry at an elite level, having traveled and worked in some of the most prestigious culinary establishments in France, the U.S.A., and around the world.

In his own words, Chef Gudet:

I had enriched myself with a great sense of culinary skills and knowledge.

In 2007, I launched my personal traveling chef/luxury events caterer service in Connecticut and began an amazing journey with a true love and passion for food.

I focus on applying exceptional detail, expertise and craftsmanship in my work and providing an impeccable service, while keeping with my philosophy of fresh, organic and seasonal cooking.

My highly trained, passionate and attentive staff will always deliver an exquisite Michelin-level dining experience for you and your guests.

I'm also dedicated to exceptional service, by taking the time to communicate and work with you to design your own unique and unforgettable culinary experience, tailoring my menu in accordance with your lifestyle and eating habits, while meeting all your dietary considerations.

In 2010, My spouse Goedele, also known as "G", joined in my culinary adventure and added her International experience and expertise as an event planner to create extraordinary weddings, special events and luxury parties that turn into unforgettable memories.

My philosophy of constantly striving to achieve the best taste and presentation, has given me the privilege of cooking and in the homes of many prestigious clients, from heads of state and ambassadors, to successful entrepreneurs and high profile families.

We are highly experienced dealing with clients for whom discretion, security and non-disclosure are a top priority.

To start designing your amazing event, please contact us for more information.​ 

Tel: 203-249-2356 / Email: philippe_gudet@msn.com




Chef Philippe Gudet

Early Years
I grew up between the south and west coasts of France in Provence and Brittany, where my love of cooking developed from a very early age. By age six, I was already more interested in what my mother was creating in the kitchen than in the toys my friends were playing with. My parents, recognizing my interest in cooking, gave me my first cookbook at this time.

Approaching high school age, I wasn't certain what my career would be, while working in a restaurant after school I realized cooking would be my lifelong passion.

 At 15, I attended Culinary School in Montargis, France. After graduating, I studied pastry in the two-star Michelin establishment L’Auberge des Templiers, and then took time to travel and explore the many culinary traditions of France and Europe.

Working in France
During my travels I had many opportunities to work throughout France. I worked in Condrieu, in the Rhone Valley at L’Hostellerie Beau Rivage (two Michelin stars), a charming country inn.

Next I went to Lyon to work at La Tour Rose, (one Michelin star). In Provence, in the town of Le Lavandou on the coast of the Mediterranean, I worked at the luxurious sea-side hotel Les Roches, (one Michelin star).

After my time on the Mediterranean, I traveled to the French Alps, to work at Le Bateau Ivre in Courchevel (two Michelin stars). Le Bateau is known for some of the best food in the French Alps.

At this time I began my compulsory service in the French National Army on the famous helicopter carrier Jeanne d'Arc, where I was proud to be the Head Chef at the Captain's Table.

This gave me the opportunity to prepare elaborate meals for heads of state, government ministers, ambassadors and many others. This journey took me to Europe, Africa, North and South America.

Off to the New World
After serving in the French military, I left France and headed for the French West Indies where I lived on the sunny and glamorous Caribbean island of St. Barts.

On St. Barts I worked at Le Repaire des Rebelles, a waterside brasserie in the town of Gustavia.

Eventually I landed in North America, and began working in Greenwich, Connecticut. My first stateside job was at the French bakery and bistro Versailles, well-known for its delicious food and french pastries. I also worked at Rebecca’s, a popular restaurant known for its modern American cuisine. In Greenwich I also met my Belgian wife Goedele.

From Greenwich I went on to New York City where I was able to continue training with Master Chef Jean-Georges Vongerichten at his widely celebrated Vong restaurant. Vong features Thai-inspired French cuisine. This experience greatly influenced my cooking and added an Asian influence to much of my menu.

Private Chef

Following many years of excellent training and prior experience, I decided to start my adventure as an independent and began working as a Private Chef for several affluent families in New York City and Greenwich, CT along with Miami, Palm Beach, FL including Mount Desert Island, ME.

After 24 years of living in Connecticut, my spouse G, our two beautiful daughters and I, have decided to relocate our family to Jupiter, Florida as July 2019.

The town provides an excellent location to serve my private clients, and we have been fortunate to find a lovely home.


An array of seasonal hors d’oeuvres, from classic to contemporary that’s bold on taste


A tailor-made menu offerings for special occasions and magical celebrations


A variety of festive gatherings,

from holidays celebrations, 

fundraising galas to birthday parties

At Your Service

Tel: 203-249-2356  |  Email: philippe_gudet@msn.com


Tell me a little about your event so I can begin the creation process

Farm to Table

A Sneak Peak of the
New Winter Menu

Cheese soufflé with apple, walnuts, pomegranate and arugula salad

“Seafood salad”, scallop, squid, Spanish octopus, Gulf shrimp

and avocado-lemon vinaigrette

Fillet of sea bass, oven roasted tomatoes,  sunchokes and globe artichokes, watercress and red wine sauce

Braised root vegetable with gnocchi and wild mushroom

Pan roasted rib eye with grapes, pancetta, shallot and baby vegetable and merlot reduction

Trio of apple (apple & Calvados creme brulée, crumble and apple shot


My wife and I have had the pleasure of Philippe cooking in our home when his schedule permitted over the past fifteen years. Philippe is reliable, responsible, organized and works well with others. There has never been an event that Philippe could not manage with accuracy. Able to serve a six course meal for up to twelve individuals, with great attention to detail as well as presentation, is executed perfectly by Philippe.

We have had the opportunity to dine extensively both domestically and internationally and experience some of the world's greatest chefs and I can honestly say that Philippe is a stellar chef. We have also had dozens of other chefs that have cooked at our home (not from catering companies, but executive chefs from the top 10 restaurants in New York City) and our statement at the end has always been "he's no Philippe."

Philippe is incredibly humble and undervalues his many talents as a chef. Some of Philippe's most valuable talents include using a large variety of ingredients. Whether we suggest white truffle or caviar, Philippe incorporates any ingredient imaginatively into a dish. Cooking a variety of cuisine, such as Classic French, to Nouvelle American or Asian is easily mastered by Philippe.

Renata and Alex
Greenwich, CT

Philippe has worked for us on many occasions. He is a superb and extremely professional chef. Each time he has worked in our home he is a delight to have around and the food is excellent. He has done small dinner parties for 10 to large dinner parties of 25. On occasion he has prepared a fabulous barbecue for a big summer party we had thrown with 40 people. 

Each time Philippe has been in our home we have been very happy with his performance. We enjoy having him around and would highly recommend him to anyone. He has prepared formal French meals to casual barbecues. His skills are diverse and creative. He has prepared recipes that I have given him and creates many of his own. 

Ellen and Michael 
Purchase, NY

Philippe has been a chef in our home periodically for the last five years. 

Philippe prepares outstanding cuisine. He also is very innovative in creating new dishes. He is incredibly easy to work with, and always accommodates every request, no matter how small. Philippe is a pleasure to have in our home. He is warm and personable with our guests and wonderful with our two children. In addition, Philippe is extremely reliable and punctual. Perhaps most importantly, his food is fantastic and we always receive many compliments about how great the food was after our dinner parties.

Trish and Michael 
Greenwich, CT

Philippe Gudet has brought our dinner parties to new culinary heights with his consistently outstanding menus that receive rave reviews. As well, Philippe cooks for us for small family dinners at times using family recipes faultlessly. This summer he spent two months with us at our summer compound cooking breakfast,lunch,and dinner for varying ages (1-81 years old) while preparing picnics and parties for up to 50. Philippe, also, had to fit in with our existing staff, which he did seemlessly, and as a result they all wanted to know if he would be back next summer.

Thankfully he will be back and we couldn't be more pleased.

Eleonor and John 
Jupiter Island, FL

We have known Philippe and Goedele for about ten years. In this period of time, we have lost count of the many dinners, both small and large, that we have held in our home that have been organized by Philippe. It is remarkable how consistently great the food is and how professional he can be. Not to mention the additional benefit that Philippe is very fun and a pleasure to work with, to the point we these days consider him a good friend of our family.

Daniele and Alex

Greenwich, CT

We have used Philippe for several large cocktail parties, he came highly recommended by a friend who has extensive experience organizing functions for business and personal occasions.

Philippe’s food is fabulous; our guests have always loved everything and several have hired Philippe for their own events.  His menu is extensive and varied providing endless options for any type of event.  In addition to his standard menu, he will make adjustments and customize menus.  The choices are endless.

But beyond the delicious food, working with Philippe is a dream.  He is organized, neat, responsive and his team is lovely.  He responds quickly to emails and phone calls.  He arrives with professional and experienced servers and bartenders that are lovely to be around.  Philippe removes the stress from your party and you can mingle with your guests with no worries AND wake up to a clean kitchen!

Amy and Ed 

Westport, CT

I have been fortunate enough to have used Chef Gudet on multiple occasions to cook for my family, friends and business associates.  He has also supplied the people to help organize and sever the dinner and drinks when the number of guests grew.

I am always over-delighted in the results.  The food is always perfect!  From presentation to taste, he gets it and delivers!  In fact, the entire process from menu selection to final outcome is always a pleasure.

I would never look further then Philippe when you want to impress and enjoy beyond the norms society allows!


Old Brookville, NY

“For over ten years, Philippe has been an essential part of all of our festive parties, family reunions, wedding parties and corporate events. He has provided excellent service, delicious and creative food and a professionalism to each and every venue. Always a joy to work with Philippe and his team!”

Greenwich, CT

My family met philippe over five years ago when we were searching for a chef who could produce exquisitely beautiful and exceptionally delicious holiday meals while accommodating very specific, often times challenging, dietary requirements. He fulfilled our desires and then some. Year after year, Philippe’s creations have brought an integral element of joy and pleasure to our holiday gatherings. Even further, his culinary expertise is only matched by his kind and easy demeanor. Having four young children and a dog, plus 10 other adult family members living under one roof for three days, the kitchen was the center of our home and perpetually busy. Philippe always remained calm and at ease with his work despite the family chaos around him. He seemed to actually enjoy our full range of personalities and was always generous with sharing various tips and tricks we would beg for. Philippe has the patience of a saint in addition to the skill and aesthetic of a genuine artist. He has become an integral part of our family traditions and it’s difficult to remember how we ever got along without him.


Stamford, CT 

Traveling Chef And Luxury Events

Crudités "Picnic style"

Luxury Events

Ricotta Bruschetta with tomato jam and Fig

Personal Chef

Fresh herbs, shrimp rice paper roll and peanut hoisin sauce

Traveling Chef And Luxury Events

Potato galette with smoked salmon and crème fraiche

Hors d'oeuvres

Grilled ribeye with braised onions and rosemary-merlot sauce

Chef Caterer

Prawn Cocktail Spring Shot

Personal Chef Connecticut

Lobster skewer with mango, mint and sweet vanilla vinaigrette

Personal Chef

Salmon Bite mi-cuit with horseradish cream and watercress purée

Hors d'oeuvres

Shrimp cocktail on a block of Himalayan sea salt

Hot hors d'oeuvres

Cod fish fritters lollipop and lemon aioli "St Barts style"

Dinner Menu

Grilled sea scallops with cauliflower purée, candied tomatoes, asparagus and basil pesto vinaigrette

Personal Chef

Braised beef short ribs with a rich Bordeaux sauce and seasonal vegetables


Fresh herbs risotto with English peas, bacon, baby vegetables and port-merlot émulsion

Private Chef

Roasted rack of lamb with a potato duo, seasonal vegetables and balsamic/rosemary/red wine reduction

Traveling Chef

Pan roasted Filet mignon with seasonal vegetable, potato purée and bordelaise sauce

Chef Connecticut

Maine lobster, wok Asian vegetables, galangal, coconut milk and lobster broth

Personal Chef Norwalk

Duo of Ahi Tuna (Tartare & Rice Cracker-Crusted) with Spicy Citrus Sauce

Private Dinner

Grand Marnier soufflé, melted chocolate cake, chocolate truffle, Lemon panna cotta and mango sorbet

Desserts selection

Apple tart tatin, Vanilla crème brûlée

Seasonal cooking

Floating Island, vanilla and caramel

Personal chef Greenwich

Assorted macarons

Personal Chef Fairfield County

Assorted sorbets

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Tel: 203-249-2356  |  Email: philippe_gudet@msn.com


© 2016 by Philippe Gudet. All Rights Reserved