After so many amazing pop-up dinners, the demand for private, in-home dining experiences has taken over—in the best way possible!
So I’ve decided to no longer host pop-ups at restaurant locations.
Instead, I’m bringing the experience directly to you.
Introducing: Chef Bear In-Home Pop-Ups
Here’s how it works:
You host the dinner at your home
Each guest purchases their own ticket
As the host, you get a discounted dinner as a thank you
This setup also allows me to curate a menu specifically for you and your guests, giving you a personalized, elevated experience that’s impossible to recreate in a public setting.
Same fine dining. More intimate. More custom.
If you've ever wanted to bring the Chef Bear experience to your table, now's the time.
Message me to learn more or reserve your date—spots are limited!
#ChefBearCooking #PrivateChef #InHomeDining #PopUpDinner #HostWithChefBear #CuratedMenus #ElevatedExperience
My passion is to create an experience that is fun and memorable. Food brings people together. The food should be excellent along with exceptional service, thats what I strive for every time!
Curtis "Bear" Hillard
With over 40 years of experience in the food industry, Chef Bear has a passion for creating innovative dishes. Let's talk about what I can do for you so we can curate a menu together.
I want to take a moment to sincerely thank everyone who has supported me since my departure from Tide to Table Restaurant. Your encouragement and belief in me during this transition have meant the world.
For those who may not know much about my background, I’d love to share a bit more about my journey and what I bring to the table professionally. I’m a proud Ohio native—born and raised in Columbus (Go Bucks!)—and the second youngest of six siblings. My passion for food began early and led me to pursue formal training through the prestigious apprenticeship program at The Greenbrier Resort in White Sulfur Springs, West Virginia.
Over the years, I’ve earned certifications as a Certified Executive Chef (CEC) and Certified Pastry Chef (CPC) through the American Culinary Federation, and have remained active in the National Restaurant Association, the World Academy of Chefs, and the James Beard Foundation. I've had the honor of being nominated as Best Chef and serving as a guest chef at the James Beard House in New York.
My career has taken me to some of the most respected kitchens and resorts across the country, including:
The Greenbrier Resort – White Sulfur Springs, WV
The Greenville Inn – Greenville, ME
Pinehurst Resort – Pinehurst, NC
Chateau Elan Resort & Winery – Braselton, GA
Stonebridge Golf & Country Club – Albany, GA
“Copious” – Columbus, OH (recognized as the city’s #1 farm-to-table restaurant)
I’ve also had the incredible opportunity to volunteer, mentor, and compete at the highest levels of culinary excellence, representing American talent at events like the World Pastry Cup and the Bocuse d'Or in Lyon, France.
Beyond the kitchen, I’m a proud father, an avid fisherman, and a classic car and hot rod enthusiast. I bring passion, precision, and a deep love for hospitality to everything I do—and I look forward to continuing to share that with you.
Thank you for being part of my journey.
Chef Bear Cooking – Private Chef Services
Bringing Fine Dining to Your Home
New Pricing Structure (Service Fee Only – Food Cost Additional)
I’ve simplified my pricing to make it fair, clear, and easy to understand.
You’ll know exactly what to expect before we even begin planning your menu.
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Service Fee:
2 to 6 Guests – $500 flat rate
7 to 12 Guests – $750 flat rate
For larger parties (13+ guests), please contact me directly for custom pricing.
Food Cost:
Food is billed separately and depends on the menu you select. I handle all grocery shopping and provide a receipt or detailed breakdown.
Typical food costs range from $60 to $100 per person, depending on ingredients, number of courses, and dietary preferences.
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What’s Included:
Custom menu planning
Ingredient sourcing and grocery shopping
On-site cooking, plating, and service
Cleanup of kitchen and dining area
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Booking Info:
A deposit is required to secure your date. Due to limited availability, bookings are first-come, first-served.
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Let’s create something memorable together.
For inquiries and bookings, visit chefbearcooking.net or email me directly at curtis@chefbearcooking.net.
Pricing may vary slightly based on seasonal ingredients, dietary accommodations, and travel distance.
Additional Fees
- Service Fee: 20% – Covers on-site setup, plated service, and breakdown
- Labor Fee: Additional staffing (servers, bartenders, etc.) if required
- Travel Fee: May apply for events outside the Pawleys Island area
- Sales Tax: Applied where applicable
Booking Requirements
- Minimum Guests: 2
- Deposit: 50% non-refundable deposit required to secure your date
- Final Payment: Due 48 hours prior to your event
If any additional staff is needed:
Staffing Rates:
Server/Bartender: $20 per guest
Server only: $18 per guest
Professional Cook Assistant: $200 flat
Dishwasher: $150 flat
Custom Menu Design
I will work with you to craft a personalized menu inspired by your preferences and the season’s best ingredients. French, Southern and New American cuisine are our specialties, with additional options available upon request.
Let’s Cook Together
I believe that the key to great food is using high-quality ingredients. That's why I source our produce, meat, and dairy from local farmers and suppliers who share our commitment to sustainability and ethical practices. My ingredients are always fresh, seasonal, and bursting with flavor.
My menus are a reflection of my passion for food and our commitment to quality. From classic dishes to innovative creations, every item on my menu is made with love and care. I offer a variety of options for all dietary needs, including vegan, vegetarian, and gluten-free.
