Guides
Book the chef when you book the flights.
The direct answer: two to four weeks is comfortable most of the year; December through March and holiday weeks book months out, and peak weeks on Maui and Kauaʻi’s North Shore move first.
The calendar pressure points
- December–March — peak season statewide; book months ahead
- Holiday weeks — Thanksgiving through New Year compress first
- Wedding weeks — the five-meal arc books with the venue, not after it
- Big Island Ironman week — the island’s sharpest demand spike
If your dates are close
Ask anyway. Rosters flex, and midweek gaps exist even in peak season — but the honest answer might be a shorter window of availability, and we will say that rather than hold a date we can’t crew.
Keep reading
- guide Private chef vs. restaurant: the real arithmetic.
- 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.
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.