Private Chef in Washington DC
Chef Charles Schulman has spent the better part of a decade navigating the kitchens and dinner tables of Washington DC, and he's developed a real feel for what makes an evening memorable in this city. Whether you're hosting in a Georgetown townhouse, a Dupont Circle apartment, or one of those charming Victorian rowhouses in Capitol Hill, Charles brings a kitchen's worth of skill directly to your home. His approach is refreshingly unpretentious—he's worked corporate events for Farragut Square firms, intimate dinners for families in Van Ness, and everything in between. What distinguishes his work is a refusal to pick just one lane. Charles moves fluidly between New Orleans traditions, French technique, Japanese precision, and the seafood-forward cooking the Mid-Atlantic demands. In a city where people eat out constantly but rarely cook in anymore, he fills that gap by creating the kind of meals you'd otherwise need reservations months in advance to experience. He shows up, takes over your kitchen, and transforms an evening into something your guests actually remember.
Services in Washington DC
Charles Schulman cooks for Washington DC clients across three main scenarios: intimate dinners for six to fourteen guests, corporate gatherings in private residences or rented spaces, and holiday celebrations that need more finesse than catering trucks can provide. For intimate dinners, he builds a menu around what matters to you—maybe it's Maryland Crab Cakes as a first course, followed by Beef Wellington, with a Pan-Seared Branzino option for seafood-focused guests. He handles wine pairings, plate presentation, and timing so thoroughly that you barely notice the work happening. For corporate events, Charles understands that DC professionals want food that signals thoughtfulness without theater. Seared Scallops, Blackened Trout, and Lobster Tail preparations show up frequently because they're both impressive and approachable. Holiday gatherings are where his range really matters—whether your family gravitates toward French-Italian comfort food or wants something with more spice and character, he's equipped to deliver. He also works with clients on dietary restrictions and preferences, which matters in a city where everyone has nuanced eating habits.
Why Choose Chef Charles Schulman
Charles Schulman isn't a chef who learned cooking from YouTube videos or culinary school alone—he trained in established kitchens across multiple cuisines, which shows in his ability to pivot between a delicate Japanese-style branzino and a gutsy New Orleans blackened trout without either one feeling out of place. What DC clients appreciate most is his restraint. He won't overcomplicate your menu or treat your home kitchen like a stage for his ego. He shows up, cooks clean, and leaves your kitchen better than he found it. For corporate clients, he's reliable in a way that matters: he confirms dates weeks out, communicates ingredient needs in advance, and adapts if something unexpected happens. He's also genuinely knowledgeable about DC's seafood sources and seasonal availability, which keeps his menus grounded in what's actually excellent right now, not what sounds good in theory.
Frequently Asked Questions
We're hosting a dinner party in Dupont Circle for twelve people. What does Charles charge, and what's included?
Charles charges $75 per person, which covers his cooking, preparation of a custom menu based on your preferences and any dietary needs, plating, and cleanup. For a twelve-person dinner, that's $900 total. You provide the wine and beverages. He'll discuss your space, guest preferences, and budget beforehand, and he works with you to create a menu that feels special without being fussy. Most DC dinners in that range run four to five courses.
We're planning a corporate event in Farragut for about thirty people. Can Charles handle that scale?
Absolutely. Charles has cooked for corporate gatherings that size and larger. Depending on your venue's kitchen setup, he may work with an assistant to keep everything running smoothly. He'll create a menu that's sophisticated but not overly complicated—things like Seared Scallops, Beef Wellington, and fresh seafood preparations work well because they feel elevated without requiring constant last-minute attention. He'll coordinate with you on timing, setup, and any specific dietary needs ahead of time.
We live in Capitol Hill and want to do Thanksgiving differently this year. Is that something Charles does?
Charles absolutely cooks holiday meals. Capitol Hill kitchens tend to be smaller, so he's experienced in working efficiently in tight spaces while still producing restaurant-quality food. For Thanksgiving, he can take the whole thing on—brining, roasting, sides, dessert—or collaborate with you on what you want to handle yourself. He's cooked everything from traditional interpretations to more inventive takes with influences from his New Orleans and French training. The key is having that conversation now so he can plan his approach and source properly.
If you're planning a dinner in Washington DC—whether it's an intimate gathering in Van Ness, a Georgetown event, or a Capitol Hill celebration—reach out to Chef Charles Schulman. He works directly with clients to create menus that reflect both the occasion and what you love to eat. Contact him to discuss your event and get started.