PRIVATE EVENTS
CATERING
COLLABS
THE GRAND COOK CELEBRATES THE EXTRAVAGANCE OF A MOMENT SHARED WELL
We love to work directly with a client to bring into being something that lives only in their imagination. We believe hospitality should permeate every moment of planning and executing an event. We have an expansive view of hospitality and sustainability that extends to our clients, planners, vendors, farmers and staff alike.
Our approach to food is rooted in local, sustainable cooking, guided by a dedication to both culinary precision and warm, gracious service. Our menus are highly seasonal and leverage our relationships with farmers and producers to bring exceptional flavor and quality to the table.
“The food was incredible and the team’s energy was unmatched, creating an unforgettable atmosphere that left our guests absolutely blown away. We are endlessly grateful for the heart they poured into our celebration”
JAKE MISSEN
CHEF/OWNER
Chef Jake Missen discovered cooking professionally early and it has been a constant source of passion and motivation ever since. He worked in acclaimed kitchens under James Beard and Michelin award winning chefs including as the Executive Sous Chef for Dan Barber at Blue Hill New York.
In 2020 he pivoted into private cheffing and discovered an affinity for working with clients to bring their vision to life. Growing into catering has allowed Jake to combine a strong aesthetic vision with a love for building teams to tackle complicated projects.
Chef Jake is a staunch evangelist for local farms, producers, and distributors. He believes that creating resilient local food systems requires constant action and intentional participation. Jake starts his mornings at the farmers market where he spends a little too much time yucking it up with farmers.
ADRIENNE SANTOS REYNOLDS
OPERATIONS DIRECTOR
Adrienne began her career in New York restaurants in 2011, working through chef-driven spaces on the service side, eventually managing multiple Michelin-starred restaurants.
Her experience as a General Manager and Sommelier can be seen in her attention to the smallest details that make an event shine.
Adrienne’s real passion lies in cultivating and nurturing the team at The Grand Cook. One of our strongest assets is the positive energy that our event staff bring onsite and Adrienne is the shepherd who tends that flock.
FARMS AND PRODUCERS
WILLOW WISP FARM
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NORWICH MEADOWS FARM
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LANIS FARM
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STONYBROOK WHOLEHEARTED FOODS
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DOCK TO DISH
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HALAL PASTURES
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PHILLIPS FARM
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LA SALUMINA
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C. HESSE CHEESE
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AQUABEST
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GROVE AND VINE
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LEROUX TRADING
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BURLAP & BARREL
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SNOWDANCE FARMS
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HIGHLAND HOLLOW
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WILLOW WISP FARM — NORWICH MEADOWS FARM — LANIS FARM — STONYBROOK WHOLEHEARTED FOODS — DOCK TO DISH — HALAL PASTURES — PHILLIPS FARM — LA SALUMINA — C. HESSE CHEESE — AQUABEST — GROVE AND VINE — LEROUX TRADING — BURLAP & BARREL — SNOWDANCE FARMS — HIGHLAND HOLLOW —
“The quality of the food is consistently outstanding, and every meal reflects a high level of care and precision. It’s a service I always enjoy and confidently recommend.”
