Guides
Which island is yours?
The direct answer: Oʻahu for city-plus-beach and the deepest services, Maui for the resort-villa week, Kauaʻi for green quiet and estates, the Big Island for space, lava, and night skies. All four have a myCHEF team with published prices.
The four worlds, briefly
- Oʻahu — metropolitan: Waikīkī penthouses to North Shore estates · Signature $125–$190/guest
- Maui — cinematic: Wailea to Kapalua villa country · Signature $150–$250/guest
- Kauaʻi — botanical: both shores, estate kitchens · Signature $150–$250/guest
- Big Island — volcanic: Kona–Kohala corridor, honest east-side quoting · Signature $150–$225/guest
Seasonality moves the answer
December through March books first everywhere; whale season tilts Maui, summer family travel tilts Oʻahu and the Big Island. If your dates are fixed and peak, choose the island with the villa you love — the chef math is within a band either way.
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 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.