Private Chef in Annapolis
Chef Charles Schulman has spent the last decade moving through Annapolis kitchens and dining rooms, learning how this city eats. He's cooked in the historic homes of Eastport, prepped seafood for gatherings in the tree-lined streets of Historic Annapolis, and hosted intimate dinners in the waterfront properties overlooking the Severn River. What he's learned is that Annapolis diners aren't interested in trends—they want food that tastes like it was made by someone who understands their table, their guests, and what the Chesapeake Bay has to offer. Charles brings a kitchen built on New Orleans heat, Italian precision, and the deep respect for local seafood that only comes from working the docks. His menu moves between his signature Maryland crab cakes and blackened trout, pan-seared branzino that tastes like the water it came from, and when the occasion calls for it, beef Wellington that arrives at your table like an event. He's equally at home crafting a casual family dinner in Spa Road as he is orchestrating a multi-course evening in a dining room where the naval academy is visible from the windows. Private chef work in Annapolis means understanding that your guests are often interesting people—military families, business leaders, academics—and the food needs to match that caliber of conversation.
Services in Annapolis MD
Charles designs custom menus for the way Annapolis actually gathers. For intimate dinners in Historic Annapolis rowhouses, he'll build an evening around seasonal Mid-Atlantic seafood—seared scallops and pan-seared branzino are regulars, always sourced the same week they're served. Corporate events and business dinners benefit from his ability to handle a room; he's worked enough Navy-adjacent events to understand timing and presentation without pretension. Holiday gatherings and family celebrations are where Charles excels. He'll cook Maryland crab cakes for an appetizer course, move through a careful entrée (beef Wellington for the traditionalists, lobster tail for seafood-first families), and finish with something that feels like home. His Cajun and French training means he can bring warmth and spice without overwhelming a table, and he's equally skilled at the Italian-inflected dishes that feel right for a casual spring dinner on a Severn River deck. He handles the shopping, prep, and complete kitchen cleanup. You're left with conversation, not dishes.
Why Choose Chef Charles Schulman
Charles isn't a chef who rotates through the same five menus. He spent years on the line in New Orleans and French kitchens before landing in Annapolis, which means his technique is solid—his blackened trout doesn't taste experimental, it tastes correct. His Italian work came from actually apprenticing, not from a culinary school module. But what sets him apart in Annapolis specifically is that he's a listener. He'll ask about your guests, your table dynamics, and what you actually want to eat, then he'll cook that instead of what's on a predetermined menu.
Frequently Asked Questions
We're hosting a dinner in Eastport for eight people. What does this cost, and what's included?
Charles charges $75 per person for fully customized private chef service. That includes menu consultation, all shopping and prep, the cooked meal served at your table, and complete cleanup. For eight people, expect to invest around $600 total—no hidden costs. He'll sit down with you first to understand what you're in the mood for, whether that's his signature Maryland crab cakes as a starter or a full five-course experience.
We have guests coming to Historic Annapolis, and several are pescatarian. Can Charles work with that?
Absolutely. Charles is comfortable building entirely around seafood and vegetable-forward cooking—in fact, this is where his Mid-Atlantic work shines. His pan-seared branzino and seared scallops are show-stopping without any land meat on the plate. He'll also build sides and preparations that feel intentional, not like an afterthought. Just let him know upfront so he can plan the menu properly.
We're planning a casual family dinner on Spa Road and want that warm, festive feel. Does Charles do that kind of vibe?
Yes. This is exactly the kind of dinner Charles loves. He'll bring his Cajun and New Orleans training to create something generous and warm—think blackened trout, perfectly executed sides, and an atmosphere that feels like people are actually enjoying themselves. It doesn't need to be formal. His beef Wellington and lobster tail can anchor an elegant table, but he's equally skilled at the kind of cooking that brings a room together around real flavor and generosity.
If you're thinking about hosting a dinner in Annapolis and want food that tastes like someone actually knows how to cook, reach out to Charles. Let's talk about what you're planning and what would taste right for your table.