I’m Not a Chef, But I Host Like One

I am not a chef. I am not a professional florist, nor a decorator. But I am an unrepentant devourer of cookbooks, Pinterest boards, and those deeply aspirational dinner party spreads in glossy magazines. If something inspires me, I follow. Over the years—and there have been plenty of them—I’ve read enough cooking magazines to deplete a forest and tested my fair share of recipes to know that some are siply not worth the effort. But somehow, with all the trial and error, a plan always comes together, and what emerges is my own style of hosting—one that feels right for me.

For a dinner party, I lean toward a plated dinner. Not because I have an aversion to buffets (I do not), but because I love the art of the plate. There’s something satisfying about serving food that looks as good as it tastes. It’s a small luxury that makes a meal feel intentional.

Tablecloths - I prefer them to the floor. If I can’t find what I want, I have them made.

Linens - I never match my napkins to my tablecloth. It’s just a personal preference. Some people love symmetry; I love contrast. And if I can’t decide between options, I remind myself: less is more.

Florals - I stay monochromatic. Almost always. Maybe it’s because my home decor follows the same rule. There’s something calming about a single color story—one shade, different textures. No competition, just a quiet elegance that feels effortless.

Cocktails - I love a cocktail hour. With or without appetizers. Lately, without. A well-planned first course does the job just fine.

Dessert - I finish with an affogato. Almost always. It works in every season and takes approximately zero effort. Espresso over gelato? It’s genius, and I claim no credit for it.

Music - it’s almost always jazz. It’s an easy backdrop that never competes with conversation.

Guests - there’s always a surcee. A little parting gift, almost always homemade. Because I want people to leave feeling like the night lingers just a little longer.

I don’t claim to have mastered hosting. But I do know what I like. And after years of trial, error, and stacks of dinner plates, I’ve figured out this much: A great dinner party isn’t about perfection. It’s about creating a moment. One that feels thoughtful, inviting, and, above all, enjoyable. Even for the host.