Guides
Private chef vs. restaurant: the real arithmetic.
The direct answer: for tables of six or more in the resort corridors, a private chef’s per-guest band is usually comparable to the restaurants you were considering — and the fee stack is more visible.
Where the chef wins
- Tables of 6+ — per-guest bands beat resort-corridor prix fixe once drinks and transport are counted
- Dietary flags — the menu is built around them, not accommodated at the pass
- The room — your villa’s lānai instead of a 6:15 or 8:45 seating
- Service charge — 20%, itemized, vs the 23–25% banquet norm
Where the restaurant wins
Two people on a spontaneous Tuesday. No kitchen in the hotel room. A party of forty with no venue. We say so in the quote when the restaurant is the right answer — the goal is a well-fed week, not a forced booking.
Keep reading
- guide Private chef, personal chef: the difference is the day.
- guide A fixed written quote vs. a bid queue.
- guide Read before you book.
- guide How a private chef works, in four steps.
- guide Hiring a private chef in Hawaiʻi, without the runaround.
- guide Which island is yours?
- guide What your kitchen needs — less than you think.
- guide Signature dinners: food in the band. Stay Chef: groceries at cost.
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.