Why you should hire us

Onsite Catering and Private Chef Services

A Posto Personal Chef Services LLC in Newport

A Posto Personal Chef Services LLC based in Newport, OR, offers a variety of flexible private onsite chef services and customized menus designed to deliver top quality and healthy foods right in the comfort of your own home or vacation rental. 

Our private onsite chef services are as follows: Vacation Chef, Onsite Catering Dinner Parties, Wedding Services, Reunions and Retreats and Private Cooking Classes.
While each private onsite chef service is designed to be a separate activity, we can combine multiple services together to customize a plan that addresses your specific needs. Please feel free to contact us at 971-506-6695 or chefs@apostochefs.com  with any questions you may have about any of our services.

What Does 'A Posto' Mean?
‘A Posto’ is an Italian expression that means ‘everything is in place’. The name was chosen for the business because it symbolizes what we want our clients to experience with our service: to enjoy a delicious healthy meal made with fresh, seasonal ingredients without the worry of meal planning, shopping, cooking, or cleaning up afterwards—a posto!

About Chef Pati
Chef Pati D’Eliseo is the Executive Chef of A Posto Personal Chef Services LLC, a Newport Oregon Company serving the Oregon Coast Communities from Pacific City to Florence. Chef Pati delivers  top-notch onsite private chef and catering services to her clients as well as overseeing the business operations of the company. She loves to cook for her clients, and also enjoys being a cooking instructor.
Chef Pati was a passionate home cook for over 30 years; now that she is a professional, she continues to explore various cuisines using fresh, whole foods almost every night of the week. Her interests are varied, but her favorite style of cooking is Mediterranean. She shops the Lincoln County farmers’ markets for as long as they run, buys as much food from local producers as she can, and supports the Buy Local, organic, sustainable, and Slow Food movements. Pati loves the variety of coastal seafoods available at the fish markets or purchased directly from the fishermen right off their boats. Pati believes that knowing where whole foods come from, cooking with fresh, seasonal ingredients, and eating together at the table are all part of healthy living.

Chef Pati worked for many large corporations as a certified Project Management Professional (PMP) for over 20 years; however, it was not her passion. She took the steps to change her career by completing a professional culinary program with the Italian Culinary Academy (the Italian culinary program offered through the International Culinary Center formerly The French Culinary Institute) in New York City. Chef Pati now has the opportunity to do what she truly loves for a living. She chose the ICA because of its unique approach; she wanted more than what other vocational schools had to offer, and wanted to connect deeper with her Italian heritage.
Chef Pati chose the path of being an onsite private chef and caterer so that she could enjoy direct contact with her clients and participate in experiencing their delight when they eat her deliciously prepared foods. Chef Pati loves to share her food knowledge freely with others by teaching cooking classes.

Chef Pati holds the appropriate business licenses and liability insurance, is certified in food safety through the nationally recognized ServSafe program, holds a State of Oregon Food Handler’s Card, and is a graduate of the International Culinary Center in New York City. She spent five months in Italy learning the secrets of Italian cuisine and is ready to share them with you. Call us now at 971-506-6695 or email us at chefs@apostochefs.com to discuss your needs.

Please note:  The selections you see on the sample menu page are by no means all that we cook.  We are well versed in many cuisines and can prepare just about any dish you want.  

"There is absolutely no substitute for the best.  Good food cannot be made of inferior ingredients masked with high flavor.  It is true thrift to use the best ingredients available and to waste nothing."

– James Beard