Blue Crab Agnolotti
Hand-rolled pasta, filé oil, crab jus
Chef Robear · Private Dining · New Orleans
New Orleans,
served privately.
Contemporary Louisiana cooking shaped by French technique, brought to your table.
French-trained private dining from a former sous chef to Daniel Boulud, with additional experience under Aarón Sánchez at Johnny Sánchez.
Chef Robear · Private Dining · New Orleans
New Orleans,
served privately.
Contemporary Louisiana cooking shaped by French technique, brought to your table.
French-trained private dining from a former sous chef to Daniel Boulud, with additional experience under Aarón Sánchez at Johnny Sánchez.
The Experience
What You Are Booking
Restaurant-level private dining, created for your table. Chef Robear develops each menu around the season, the occasion, and the people gathered—bringing contemporary Louisiana cooking, French technique, and thoughtful service into a private setting.
Appropriate for intimate dinners · Celebrations · Anniversaries · Birthdays · Visiting guests · Small gatherings · Cocktail and canapé evenings · Fully bespoke tasting experiences
New Orleans Launch Series
The Founding Table
A limited collection of private tasting experiences.
To mark Chef Robear's arrival in New Orleans, a limited collection of private tasting experiences is being released at a preferred founding-client rate.
Founding Table hosts receive preferred introductory access in exchange for helping document this opening chapter through food photography and a brief post-experience testimonial. The experience is designed for intimate gatherings of four to eight guests.
Only 6 Founding Table dates will be released during the New Orleans launch series.
Format
Five to six private courses
Guests
4–8 guests
Setting
Your home or private venue
Rate
Preferred founding-client rate
Signature Repertoire
Signature Dishes
Each menu is created individually. These dishes represent the ingredients, techniques, and ideas that may shape a Robear dinner.
Blue Crab Soufflé
West End, Sauce Cardinale
Creole Tomato Pressée
Heirloom tomato, blue crab, basil nage
Celeste Fig
Pecan gâteau, cane, fig-leaf glacé
Canapés
Cala · Creole tomato tartelette · Charred okra
Watermelon & Grand Isle Jewel
Gulf oyster, watermelon granita, sea herbs
Private Experiences
Two ways to experience Chef Robear
6–12 guests · From $165/person
The Chef Robear Tasting
Six seasonal courses expressing Chef Robear’s Louisiana cooking through classical French technique.
Learn more →
6–12 guests · Pricing by proposal
The Burger Tasting
A progressive tasting of Chef Robear’s signature burgers served as composed miniature courses.
Learn more →
Planning something different? Tell us about the occasion in your request, and we will determine whether it is a fit.
The Chef
Robert Jackson
Chef Robear's cooking is grounded in the discipline of French fine dining and shaped by the flavors of New Orleans, the Gulf, and the broader South. He served as a sous chef for Daniel Boulud and later worked for Aarón Sánchez at Johnny Sánchez, experiences that sharpened both his technical foundation and his understanding of bold, deeply rooted cuisine.
Returning to Louisiana, Chef Robear brings that background to a more intimate kind of hospitality. Each private menu is developed around the season, the occasion, and the people at the table—combining classical technique with Gulf ingredients, regional traditions, and a contemporary point of view. The result is restaurant-level cooking that remains personal, generous, and unmistakably connected to place.
“Private dining is not a smaller restaurant experience. It is a more personal one.”
The Process
How It Works
01
Send an Inquiry
Share the date, location, guest count, occasion, and any initial preferences. The form takes about one minute.
02
Private Consultation
We discuss the table, atmosphere, dietary needs, and the style of menu you have in mind.
03
A Menu Designed for You
Chef Robear creates a seasonal proposal tailored to the occasion, the guests, and the setting.
04
Dinner in Your Space
Final preparation, service, and kitchen reset are handled so the host can remain fully present with their guests.
Common Questions
Before You Inquire
Chef Robear serves New Orleans, Metairie, and select surrounding communities. Travel to vacation properties and private venues may be arranged — ask during the inquiry process.
Both experiences are designed for six to twelve guests. For larger or unusual gatherings, share the details in your inquiry and Chef Robear will advise on what is possible.
We recommend inquiring at least four to six weeks before your preferred date. Dates are held only after a proposal is approved and a deposit is received.
Yes. Every menu is developed around the season, the occasion, and the people gathered. No two dinners are identical.
Dietary needs and allergies are discussed during the planning process, and accommodations are confirmed before the menu is finalized. Please share all relevant information at the time of inquiry.
Each experience includes menu planning, ingredient sourcing, on-site preparation, service presentation, and kitchen reset. Additional staffing, rentals, and beverage service may be arranged and will be itemized in your proposal.
Begin Here
Begin Planning Your Table
Tell us about the occasion, the guests, and the experience you have in mind. Your inquiry begins a private conversation—not an automated booking.
Request a Private Table