Guides
How a private chef works, in four steps.
The direct answer: you send a brief, we send a written quote, a 50% deposit locks the date, and on the day your chef shops that morning, cooks in your kitchen, serves, and leaves the kitchen clean.
1. The brief
Six steps in the quote flow: island, service, date and guests, kitchen and dietary details, contact, review. Two minutes, keyboard-friendly, and it ends in a written quote — not a “booked” state and never a payment wall.
2. The written quote
A document, not a chat message: menu, per-guest band or day rate, staffing if any, travel line if any, then 20% service and GET up to 4.7120% on their own lines. That document is the confirmed total.
3. The deposit
Fifty percent locks the date — only after you have seen the numbers. The balance is due per the quote’s schedule.
4. Service day
Your chef shops that morning, arrives before service, cooks in your kitchen, plates and introduces each course, and leaves the kitchen clean. Groceries at cost; receipts on request.
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 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.