Exclusive Hospitality Services
Our Hands-On Approach:
At The Black Cat List, we tailor every placement to the household. Our network of private chefs, corporate chefs, executive assistants, and hospitality staff in major cities is rigorously vetted to ensure the right fit.
New clients receive a full placement fee refund if the placement is not a match.
We invest in our people. We champion both clients and talent so everyone thrives. This commitment defines a higher standard in private service.
Our Services
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Private Chef Services
We provide trusted, world class private chefs who design and serve bespoke fine dining experiences in your home with complete care from start to finish, for anything from intimate dinners to grand celebrations.
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Estate Staffing
We provide trusted high net worth lifestyle management with curated private chefs, estate managers, executive and personal assistants, and butlers delivering white glove service.
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Events & Catering
We deliver tailored luxury catering for every setting including VIP events, private aviation, yacht charters, corporate functions, weddings, and family celebrations all with flawless execution and unforgettable cuisine.
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![A male chef with short hair and a beard, wearing a black chef's coat, smiling with arms crossed, standing in a dimly lit restaurant or kitchen with arched ceilings and blurred lights in the background.]()
Lionel "Dean" Chadwick
Chef, Founder
Trained in Singapore and the U.S., Lionel “Dean” Chadwick began leading kitchens by 21 and later won Cutthroat Kitchen. He managed culinary operations across California, mastering butchery, molecular gastronomy, and global cuisine. After living in Japan, he settled in San Francisco, where he now brings storytelling, flavor, and refined technique to The Black Cat List.
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![A male chef in a black chef's coat standing with arms crossed outside, surrounded by green plants and trees.]()
NIck Kott
Chef, Co-Founder
Trained at Michelin-starred restaurants including Atelier Crenn and The Plumed Horse, Nick Kott brings precision, artistry, and seasonality to private dining. Based in Miami, he combines classical technique with contemporary creativity to craft refined, personalized experiences for elite estates.
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Amira-Marie Henderson
Chef
A Johnson & Wales graduate, Amira-Marie Henderson began her fine-dining career at the 5-Star Mandarin Oriental Boston before taking her first UHNW private chef role at 20. She later led culinary programs at a mindfulness retreat center and now cooks for high-profile clients while speaking on culinary arts, equity, and mental health.
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![A chef in a restaurant kitchen standing behind a stainless steel counter, wearing a white chef's coat and a black apron, with kitchen equipment and hanging lights in the background.]()
Jeeno Miranda
Chef
A graduate of CSU Sacramento and CIA Greystone, Jeeno Miranda has over a decade of experience in culinary leadership and nutrition programs. Formerly with Bon Appétit, he managed kitchens for Uber and the Preventative Medical Research Institute. Now Chef Manager at John Adams Academy, he oversees multi-campus meal programs, HACCP plans, and staff training.
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![Alana Courtois, chef]()
Alana Courtois
Chef
A graduate of the Institute of Culinary Education, Alana Courtois trained at MoMA’s two-Michelin-starred The Modernafter leaving a career in tech. Inspired by her Greek mother’s cooking, she now serves elite New York and Hamptons clients, blending homegrown creativity with classical training.
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![A young man with light skin, reddish hair, and tattoos on his arms, wearing a black chef's coat, in a professional kitchen setting.]()
Will Quinn
Chef
Originally a fashion designer in Shanghai, Will transitioned into the culinary world after helping friends open restaurants. He worked as a sous chef and menu consultant before relocating to New York, where he now applies his design-driven precision and creativity to modern cooking with equal parts innovation and tradition.
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Francesco Amenta
Chef
Certified in traditional Italian cuisine in Modena, Francesco Amenta began his career across Italy and Europe before serving as sous-chef at the ICC restaurant in The Hague. Now based in New York, he works as a personal chef for private events and teaches Italian cooking at the Culinary School “Red Inside” in the West Village.
