Catering for the event, staffed and written down.
Weddings, retreats, corporate receptions, estate parties — staffed service for 10 to 75 guests, with headcounts over 75 handled as a written exception so staffing is planned, not improvised.
What staffed catering includes
A lead chef, servers at a published $55 an hour and sous chefs at $75 (four-hour floor), rentals coordinated where the venue needs them, and a run-of-service agreed in writing. The 20% service charge replaces — and undercuts — the 23–25% resort norm.
Corporate and convention
Oʻahu carries the network’s corporate depth: off-site dinners, buyouts, and receptions that route around convention-center F&B minimums. Retreats route to Kauaʻi and the Big Island, where the estate stock and the quiet are.
Catering on your island
Menus, staffing plans, and venue rules differ per island — each island site publishes its own catering page with local numbers.
Questions, answered
Staffed catering runs 10 to 75 guests. Over 75 is possible as a written exception — we confirm staffing and rentals in writing before taking the date rather than promising and improvising.
myCHEF publishes a 20% service charge on its own line. Resort and venue catering in Hawaiʻi typically runs 23–25%, often folded into banquet pricing where it is hard to see. Ours is itemized, always.
Keep reading
- core Tell us about the table.
- core Four islands. Four kitchens.
- core A private chef, in your kitchen, on your island.
- wedding A wedding week, fed properly.
- core A chef for the stay, not just the evening.
- service Feeding the retreat, not just the group.
- service Corporate catering that reads like a spec sheet.
- service Multi-island catering across Oʻahu, Maui, Kauaʻi & Big Island.
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.