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Chef By Request Serves Only the Best To Its Clients

By Pamela Sosnowski

For over 20 years, Chef By Request has catered thousands of social and corporate events. The secret to the Lisle-based catering company's success is simple, according to its owner David Miller: treat each client the way you'd treat yourself.

Miller's award-winning company has become a fixture of the Chicago area, having executed catered functions everywhere from inside Frank Lloyd Wright-designed churches to the Rialto Theatre, and everywhere in between. More than just a supplier of trendy event menus, Chef By Request also specializes in themed events, rental services, wedding invitation creation, and more to make sure every occasion is fondly remembered long after the food is gone.

Chef By Request offers several serving styles, including butler passed appetizers and tapas, chef manned stations, and buffet tables. The menus are organized by event type, serving style, and customer favorites, and include every course from hors d'oeuvres to desserts and specialty themed menus for summer BBQs, vegans/vegetarians, and a farm to table menu highlighting mid-western favorites including angus steak, artisan breads, and warm root vegetables.

Special attention is given to weddings, to ensure every detail is perfect.

"Chef By Request does much more custom work when it comes to weddings," explained Miller. "Each bride wants to feel there is a special element to her wedding, so oftentimes we spend extra time in consultations and tastings to get the custom menu and detailing just right for them."

Chef By Request has been heavily involved in the local community since its founding in 1996. The company is an active member of the Lisle Chamber of Commerce, Naperville Chamber of Commerce, and Naperville Heritage Society, among other organizations. The staff regularly volunteers their time and talent to events with the Northern Illinois Food Bank, Loaves and Fishes, Naperville Little Friends, and Headset House.

By giving the best service possible to his clients, Miller is confident that Chef By Request will be around for the next 20 years.

"Create and give to others what you yourself want," he said. "If you have partnered with a caterer to assist with your special menu and execution of details, you need to trust them and have that promise that they will treat you right and take special care of them during the process."

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