Private Chef in Boulder for Sundance 2027

Restaurant Service, Without the Restaurant

Festival days are long and the town is full. A chef in your rental takes dinner off the list entirely, so your nights belong to your group.

Restaurant-Level Service

Plated courses, paced and served at your table by a chef with eight years of cooking for private households.

Nothing to Manage

No reservations, no waitlists, no rideshares. Andrew shops, cooks, serves and cleans, timed around your screenings.

From Colorado

Organic and made from scratch, with meat, dairy and produce from Colorado farms and ranches wherever the season allows.

Two Ways to Dine In

Sample menus. Every menu changes with the season and is tailored to your group, dietary needs included.

Butternut squash agnolotti with brown butter and crispy sage — Squash agnolotti, brown butter & sage

Potato gnocchi with wild mushrooms and brown butter sage — Gnocchi, wild mushrooms & balsamic

Chocolate tart with whipped cream and candied orange — Chocolate tart, candied orange

The Family Table

$200per adult

Served family-style: two starters, two mains, two sides and dessert. Locally sourced meats and organic vegetables.

To Start

Warm sourdough, cultured butter & local honey

Roasted beet & citrus salad, whipped chèvre, pistachio

Mains · Both Served

Herb-roasted Colorado chicken, pan jus

Red wine–braised Colorado short rib, winter root vegetables

Vegetarian main on request: wild mushroom & winter squash risotto

For the Table

Crispy smashed potatoes · Charred broccolini, lemon & garlic

Dessert

Apple-cranberry crisp, vanilla bean cream

Kids' plate: house-made chicken tenders & mac and cheese, plus the table's dessert $60 per child

The Chef's Tasting

$285per adult

Six plated courses, served one at a time. A restaurant evening without leaving the house.

Butternut squash velouté

Crème fraîche, chive oil, toasted pepitas

Seared sea scallop

Celery root purée, green apple, hazelnut

III

Wild mushroom agnolotti

Brown butter, crispy sage, aged parmesan

Winter greens & shaved Bosc pear

Candied walnuts, aged white cheddar, sherry vinaigrette

Herb-crusted rack of Colorado lamb

Roasted heirloom carrots, salsa verde

Vegetarian: wild mushroom & chestnut Wellington

Dark chocolate pot de crème

Olive oil, flaky sea salt

$2,000 minimum on festival dates, January 21–31
Prices include all groceries, tax and travel
Cooking, service and full kitchen cleanup included
Allergies and dietary needs always accommodated
Beverages billed separately
20% gratuity not included

Festival nights are limited and booked first come, first served. Chef Andrew Oliver is an independent private chef service and is not affiliated with or endorsed by the Sundance Film Festival or Sundance Institute.

Book a Festival Dinner

Tell Andrew which night, how many guests and where you're staying. He'll confirm availability and build the menu with you, usually within 24 hours.

Serving: Boulder and the surrounding area

Booking Early Matters

There's one chef and ten nights. Once a date is booked, it's gone. If your group is still settling plans, send a request anyway and Andrew will pencil you in.

Skip the Wait. Dinner's at the House.