Cooking Class: The Art of the Dinner Party

This class takes a behind-the-scenes look at how a private chef approaches entertaining, with a focus on planning, preparation, and timing.

Guests will learn how to build a menu, prep in advance, and move through each course with ease, along with techniques for clean, simple plating. The food remains approachable, while the emphasis is on execution and flow.

Whether you're hosting a small gathering or a full dinner party, this class will help you cook with confidence and stay present throughout the evening.

Serge Ristivojevic is a New York-based private chef and culinary consultant working between the Hamptons and New York City. Raised in Australia, his cooking reflects an ingredient-driven approach shaped by seasonality, fresh produce, and the diversity of Australian cuisine, blending vibrant ingredients with global techniques. Trained across a range of cuisines, he combines classical foundations with modern methods to create food that is refined, direct, and rooted in balance. Alongside his private chef work, he consults on restaurant projects, focusing on menu development and culinary direction, and will lead an immersive residency exploring technique, creativity, and a modern approach to cooking.