The Sofo Spoon

I wholeheartedly believe that the absolute best moments of our lives take place around a table with good food, family and friends. There is something so incredibly nostalgic about the little things we remember about food. The smell of browning butter on a gas stove top, the first bite of a sweet homegrown tomato, or the sound of the ice cream truck on a hot summer's day. These are moments I hope to create for clients to make memories that last a lifetime. It's an honor and a privilege to be able to share my passion with others every day of my life. My approach to food is simple—cook what is seasonal, cook what tastes good, and always end on a sweet note. The Sofo (South Fork) Spoon was born in 2017 and is a full service private chef and event production company. I am proud to work with a talented team of chefs and hospitality professionals who share my passion and vision for this industry.

At The Sofo Spoon, there is no ceiling to what we can offer to our clients. From intimate anniversary dinners for two to full wedding build outs on private estates, we do it all. We are first and foremost a private chef service but have grown into so much more. We can assist in all aspects of planning the perfect event from start to finish. Many of our clients love utilizing our bachelorette weekend packages as well as having us execute your most memorable wedding events from bridal shower brunches, bridemaid proposal dinners to engagement parties and rehearsal dinners. 

I started my career as a chef in high end catering facilities throughout NYC. I love being able to make memorable, delicious experiences for clients. I decided somewhere along the line, I wanted to not only cook but I wanted to have one on one customer interaction to make event visions come to life for my clients. Getting married is so special and I disliked that tradition became "cookie cutter" events and everything seemed the same. I wanted to create an enviornment that thrives in menu and event customization to fit all clients needs.

My favorite wedding moment came from a COVID couple. Their venue closed during the midsts of the pandemic and they were forced to not only down size their wedding significantly but also to have it at their family's home. They had a vision of what their day was "supposed" to be and although they trusted us, they were upset to have to change gears. At the end, the compliments and appreciation for how the day turned out made me so incredibly happy. To be able to create a new plan and course of action for someone and exceed their expectations made the team and I so happy. 

We specialize in all off premise private chef/catering events. We will come to the comfort of your home to cook an intimate anniverdary dinner for two, to your Hamptons Airbnb to celebrate with a bachelorette dinner and cocktail evening, help coordinate a fully tented/furnished bridal shower or engagment party and lastly, provide offsite wedding catering at a venue that requires outside catering. estate, or venue of your choice. We host events from two to two hundred. We take care of all food and beverage needs as well as staffing. We can also faciliate planning on the level of connecting you with our partner vendors, day of coordination or working alongside you existing wedding coordinator. 

I am Danielle and I am a graduate of The French Culinary Institute in NYC. After spending multiple years in high end catering and pastry throughout NYC with big companies like the Russos' On The Bay group and The Rose Group (583 Park Ave and Guastavinos) I found myself in a more intimate setting- running a culinary program for Sur La Table. Our focus was cooking classes and sales but through planning private events and menu curation, it helped me realzied that private cheffing and event coordination would be an exciting and fulfilling path for me. So, I took the coperate knoweldge I learned and started to apply that to forming my business part time while I still worked.

The Sofo (South Fork) Spoon was born in 2017 and is a full service private chef and event production company. After my buisness went full time in 2020, I soon realized I could not do this alone. So, I used my resources and started to gather a team of chefs and hospitality professionals who share my passion and vision for this industry- many of which were former collegues and friends from all walks of the restaurant and hospitality industry from chefs to sommeliers to mixologists to front end managment. The company has grown into a team of 25 employees, each and everyone of which I could not do this without.

In 2023, I took on a commercial space to continue my expansion with two like-minded colleagues outside of The Sofo Spoon who have an off premise catering company and are twenty year veterans in the industry. It was then I brought on my first full time employee, Chef Kelsie. Kelsie and I have worked together for years and compliment eachother in so many great ways. She is a very talented chef and is an integral part of the ongoing success and day to day operations at The Sofo Spoon.

For the future, we will continue to build the way we have been- working one on one with clients to create memorable experiences around their table. 

1. What information do you need to send a proper price quote?
   • We need the date, location, and projected guest count
2. What is included in your service?
   • Dinner parties under sixteen guests include all tableware including plates, flatware, and glassware. Charger plates, standard seasonal tablescape with votive candles, napkins, printed menus. All events include menu planning and the food to be prepared. Set up, cooking, cleanup/breakdown.
3. Do you accomodate food allergies/dietary restrictions?
   • Yes- we cater to all food allergies including but not limited to gluten free, dairy free, nut free, etc.
   • We also have access to Kosher and Halal protien options
4. Is gratuity included in your price structure or admin fee?
   • No. On events that are charged an admin fee, the admin fee is a percentage based on the subtotal of the menu chosen. This amount is charged to offset the cost of planning and executing your event which includes menu development, liability insurance, and additional miscellaneous administrative costs. This charge is not a gratuity. Gratuity is at the complete disrection of the client and will be disbursed as such.
5. Do you do cocktail/drink pairings:
   • Yes
6. Can I use my own staff/staffing company?
   • No, we decline to work with outside staffing agencies and are a full service company.
7. How early do you arrive onsite to cook?
   • 2 hours prior to the time you'd like your meal served is the average timing unless it is a large scale event or complicated menu.
8. I am renting an Airbnb and I am not sure how equipped the kitchen is, will that work for you?
   • Yes, this is common and we will plan accordingly
9. We will be out at your arrival time, can we give you access to the home before our return?
   • Yes. We will confirm once we are onsite
10. How long is the typical event and am I on a time restraint?
    • Most dinner parties and brunches with 20 guests or fewer are a start to finish time of five hours. Two hour prep and set up time, 1-2 hours of eating/mingling, 1 hour of clean up.
    • No. We do not time events. We are onsite as long as the client needs us onsite. 
11. How and when is payment due?
    1. 50% of your event total is due at signing your contract
    2. The second half is due on or by the event date
    3. We accept Venmo, Checks, ACH Wire, Cash

I am a single mom of two little kids so I spend a tremendous amount of time with them when I am not working. I love to take part in personal wellness like going to the infrared sauna, cycling on my peloton and doing outdoor activities in the summertime. My boyfriend and I also love to travel and try new restaurants. 

Our preferred contact method is email. We of course accept phone calls but having all of the information disucssed translated into email helps us to look back on notations and summaries if we need a refresher on your event information!