Custom Meals for Your Diet

WEEKLY MEAL PLANNING AND DELIVERY

 

Get in Touch

Serving the New Hampshire Seacoast and Lakes Regions

DiningByDesignNE@gmail.com  /   603-498-1634

Please do not hesitate to call or e-mail us to arrange a FREE consultation or discuss your desires for your next catered event. All consults include a discussion on preferences and dietary restrictions.

We support Local Markets and Provisioners and try to work with local foods in season whenever possible.

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We practice Hospitality, not just food service  

About Randy

"My goal as a personal chef is to bring fresh ideas and tastes, found at top restaurants into your home, while emphasizing your personal preferences."

A Personal Chef is today's culinary entrepreneur who creates value by offering personal service through preparation and safe storage of palate-friendly, freshly-prepared, delicious food. But in addition to that, we practice the art of Hospitality which goes beyond simply serving delicious food at your event, we maintain an atmosphere of respect and attentiveness to our staff, clients and your guests at all times.

Founded by Chef Randy Brisson in 2004, Dining by Design LLC continues to organize their growing resources effectively to present a positive culinary experience - no matter the size of the party.

Chef Randy Brisson is a New England Culinary Institute graduate with an A.O.S. degree in Culinary Arts. He is sanitation-certified with a thousand years of restaurant experience and is a member of the American Culinary Federation. His experience includes a trained internship under renowned Chef Vincent Guerthault at Vincent's on Camelback in Phoenix, Arizona.

Chef Randy has worked at seacoast restaurants such as Plum Island Grille in Newburyport, Massachusetts, The Grill at Bow Lake Inn in Strafford, New Hampshire and as a consulting chef at Chestnuts in Portsmouth, New Hampshire.

Client meetings determine budget, preferences and dietary guidelines for all menus.

American Culinary Federation
ServSafe Certified
New England Culinary Institute