Growing up, Chris always loved food. He would help his Mom and/or Grandmother cook for family get-togethers, or the Holidays. Sunday dinners were for Family, and he would look forward to “Sunday Sauce”. On any-given Sunday there would be several people around the dinner table feasting on delicious Italian semolina bread, a nice Antipasto spread, maybe some Chicken Parmesan(His favorite, growing up) and then the Pasta with all the meats & sauce. Chris’ Grandmother grew up with 10 brothers & sisters, so Holiday Dinner Tables were packed with big appetites, and lots of laughs. 

When Chris was younger, he had a small interest in cooking, but never thought about it as a full time career. In fact, the thought never even crossed his mind. It was just something fun to do, but as he got older, he saw how food brought families together. When he was a teenager, he was working for large production companies in NY, and started to travel every week to various events around the tri-state area. As he got older, and was pretty much at events every weekend, he was now entering College. The time to “figure out what you want to do for the rest of your life”, as they say. Since Chris grew up as a musician, he was taking Music classes in college, while majoring in Business & Accounting. 

Half-way through his Freshman year, he realized that sitting behind a desk all day just wasn’t for him. "Not that there’s anything wrong with that", he says. The short version; is that he took a gap year to figure out what he really wanted to do (in life / as a career). It was during this time that a brochure came in the mail one day, for a new culinary school that had just opened up on Long Island. At around age 22, while he was still living at home, his mom showed him the brochure, and encouraged him to think about it. Being a Chef had never occurred to him, but after getting the brochure, there was a little spark that ignited his passion to explore the creativity of Culinary Arts. Growing up as a musician, Chris always had a creative passion. Working at events every weekend, he already had a background in Hospitality, at a young age. Thinking back to growing up, and how food would gather people together, being amicable came naturally to him. The rest, as they say, is history.

Since graduating from Culinary School, in 2005 he has worked under some of the best Chefs, inside some of the best Restaurants, Catering Halls & Country Clubs in NY. He has also worked alongside a few Michelin Starred Chefs. "If you want to be a great Chef, you have to learn from great Chefs", he adds. 

Since 2017, Chef Chris has been bringing his experience & passion for cooking into homes across Long Island, New York, New Jersey, Connecticut, and areas of the Midwest. Chris LaVecchia is now one of Long Island’s Premier, In-Home Private Chefs. Chef Chris’ goal is to ultimately give his clients the best experience possible, while focusing on fresh, premium, peak season ingredients. “It’s not just a great tasting plate of food” he says. "Every Chef should be making good tasting food. It's an experience, & a memory you give them". Service is Black & White. Hospitality is Color. Service is giving someone the thing that they ordered in a timely, efficient & correct way. Hospitality is the way you make them feel while doing that. We are not just feeding people. We are nourishing them. 

Chef Chris LaVecchia was the Culinary Chair for the March Of Dimes, Signature Chefs Event, on Long Island. He has been named a “King Of Queens” by Schnepps Media. He has been recognized as a “Great Chef Of Long Island” by the Family Service League. He was named “Chef Of The Year '' in 2019, by the American Culinary Federation, Long Island Chapter, as well as the ACFLI ``Member Of The Year '' in 2022. Chef Chris has been an active member of the ACFLI Chapter for several years, and is currently sitting on the Board Of Directors, for the Long Island Chapter. He is the Media & Programming Chair for his ACF Chapter. Chef Chris continues to be one of the most philanthropic Chefs, and donates many of his proceeds back to local Charities including: The American Cancer Society, Island Harvest, Family Service League, The Long Island Hospitality Ball, and many other local charities. 

Chris is also a RATIONAL Certified Chef (RCC). He is a freelance consultant for RATIONAL USA, and travels the East Coast to train new customers on the iCombi Pro, iVario Pro, the iCombi Classic, and other RATIONAL units, as well as represent the brand at various trade shows on the East Coast, Midwest & throughout the Country.

Private Chef Chris LaVecchia is licensed & permitted by both Nassau & Suffolk County Department Of Health, as an In-Home Caterer, and is also fully insured by the Food Liability Insurance Program (FLIP).