About Chef Francis Pascal
Francis Pascal is the founder and Executive Chef of Vendador, Chicago’s highest-rated luxury private dining company. Born and raised in Albania, he came to the US with a deep connection to food as a community practice — a philosophy that shaped everything he built. Before going independent, he trained in some of Chicago’s most prestigious kitchens, including Japonais by Morimoto, Momotaro at Boka, and Roister of the Alinea Group. He launched Vendador to bring Michelin-level cuisine directly into homes, private events, and corporate experiences — and has grown it into a company with a team of Michelin-trained chefs, a 74,000-follower Instagram presence, and a reputation as one of the premier private dining operations in the country.
Episode Overview
Most chefs think private dining is just catering with better plating. Francis Pascal knows it is an entirely different business — with its own contracts, pricing structures, client management, and leadership demands. In this episode, he and Andre break down what it actually takes to build a high-end private dining company from scratch: how to price your work without underselling yourself, what contracts protect you and your client, how to lead a team that operates outside a traditional kitchen, and why his immigrant background gave him an edge most chefs who grew up in the industry do not have.
What You Will Learn in This Episode
How to Price Private Dining Work — The pricing framework that respects your skill level, covers your costs, and positions you correctly for a luxury market.
Contracts That Actually Protect You — What needs to be in every private dining agreement, what chefs routinely leave out, and why a bad contract can sink an otherwise great event.
Building a Business Outside the Restaurant Model — How Francis structured Vendador as a scalable company rather than a freelance side gig, and what that distinction means for growth.
Leadership Without Four Walls — How managing a private dining team differs from running a restaurant kitchen, and what it takes to maintain standards across different locations and clients.
Immigrant Mindset as a Business Advantage — How growing up outside the US hospitality industry gave Francis a perspective on service, community, and value that most classically trained chefs do not develop.
The Real Difference Between Restaurants and Private Dining — Which model offers more control, more margin, and more longevity for chefs who want to own their career.
Connect With Chef Francis Pascal
Instagram: @vendadorchicago
Website: vendador.com
Listen and Watch
Spotify | Apple Podcasts | YouTube | Audible
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