Guides
What a service includes — and what it doesn’t.
The direct answer: menu planning in writing, groceries bought that morning, cooking, plating, course introductions, service, and a kitchen left clean. Alcohol, rentals, and extra staffing are separate lines — itemized, never hidden.
Included in every band
- Menu planning, agreed in writing before you commit
- The morning shop — groceries at cost, receipts on request
- Cooking, plating, and course introductions
- Table service for the meal
- The kitchen left clean
Separate, itemized lines
- Alcohol — client-supplied or licensed referral; bar cart packaged separately
- Rentals beyond the villa’s own kit
- Staffing beyond the chef — $55/hr server, $75/hr sous
- Gratuity — always voluntary
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.