Looking for an intimate dinner for 2, or a dinner party for 20 our chefs have you covered.  

Chat directly with your chef to create the perfect menu to suite your taste.

Drink what you want without the high restaurant markup.

We can work with any sized space.  No kitchen or dining room is too small. 

Cookware, Cleanup and any staff that is needed we provide. 

We take care of all the details so that you can focus on what’s really important -- enjoying the food and the people that you care about.

Simply Click on the button below to submit an inquiry form and a chef will be with you within 24 hours.

Our Chefs

Chef Terence Rogers

Terence Rogers is the chef and owner of TBD Foods, with 7 + years experience in the kitchen from food trucks to fine dining Terence has experienced the food industry in a multitude of venues.


Not always thinking food was a career, Terence graduated from Bridgewater State University with a B.S. in economics, before heading up to Vermont to be a ski bum and getting thrown into the fire of a busy kitchen, working the line.

After a month or so of thinking he would be fired each day, Chef Terence got the hang and pace of the kitchen as was hooked.  When the ski season ended he moved back to Boston and worked on The Dining Car under chef David Harnik who quickly become Terence’s culinary mentor and friend to this day.

With a continual desire to learn, Terence eventually bounced around at some more high end restaurants in the Boston area including one that was Top 100 new restaurants in the US and another that won Best of Boston.  

To this day you will find Chef Terence spending afternoons at the park reading cookbooks with his dog to further his understand of food and dining.  Over the past few years he spent time interning at Blue Hills Stone Barn in NY to further understand the farm to table movement and traveled to Italy last fall to taste and learn more about one of his favorite culinary creations, pasta.

Terence and TBD Foods recently opened Little Scrape Kitchen a lunch pop-up focusing on reducing food waste into creative lunch time menus.

Chef Terence Roger's Current Menus