Guides
The dietary guide: flags, allergies, protocols.
The direct answer: tell us once, in the quote. Eleven standard flags — from vegan to shellfish allergy to low-FODMAP — are written into the menu and carried across every meal of the booking.
Allergies are handled as cross-contact specs
Separate boards, separate oil, and a menu designed so the flagged guest eats the same number of courses as everyone else — not a parallel plate of steamed vegetables.
Protocols for retreats
Plant-based, Ayurvedic-fluent, detox, and raw weeks are specced into the shopping list. Kauaʻi’s farm supply carries most protocol menus; your quote confirms what is sourceable for your dates.
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.