Tell us your stay. We build the team.
Most Hawaiʻi vacation homes come with a housekeeper — and nothing else. The chef, the shopping, the coffee, the drinks, the table setting and clearing — none of it exists until someone arranges it, and arranging it supplier by supplier is the part of a villa holiday nobody wants to manage.
A myCHEF villa team replaces it. You tell us dates, guest count, island and area, meals, dietary needs, coffee and bar preferences, service hours. We build the roster — chef and assistant, a lead host, servers, a barista at breakfast, a bartender on selected evenings — and run it under one coordinator for the whole booking. You are not hiring individuals; you are booking an outcome: your villa, fully serviced, every day of your stay.
What a villa team includes
A head chef and kitchen assistant cooking in your villa kitchen, with menus planned around your group and dietary requirements handled from day one. A lead host running table setting, meal and drinks service, and the kitchen-to-table coordination that makes a house feel staffed rather than catered.
Servers scaled to guest count for lunch and dinner, clearing and reset. A morning barista for espresso-based coffee. A bartender on selected evenings for sunset cocktails or a quiet pour. All grocery shopping by the team, at cost, with receipts. And one coordinator as your single point of contact for roster, schedule and changes.
Who this is for
Families on a five-to-fourteen-night stay who want the ease of a staffed resort without leaving the villa: kids’ meals handled, breakfast ready early, nobody on cooking duty. Groups of friends and multi-family stays where meal coordination is the biggest friction point — and the kitchen becomes the social centre once properly run.
Corporate retreats and off-sites needing reliable food and beverage service across a working week, with a coordinator who absorbs schedule changes. Wedding-week house parties where hosting would otherwise consume the couple and their families. And guests in self-booked vacation rentals — share your listing link; if the house has a working kitchen, we can staff it.
How it works — three steps
One — tell us your stay. Dates, island and area or listing link, adults and children, meals wanted, dietary requirements, coffee and bar preferences, service hours. The form takes three minutes; a message works just as well.
Two — we build the roster and send one quote. Within a day you receive a proposed team — roles, days, hours — itemised from published rates. Adjust until it fits: drop the bartender, add a birthday dinner. Nothing is locked until you approve it.
Three — arrive to a running operation. Your coordinator confirms the schedule, the fridge is stocked if requested, and the team briefs on-site before your first service. From then on, the only thing you manage is your holiday.
How a team is priced
No invented team price: every quote is built line by line from the published rates below, confirmed in writing. Three tiers anchor; tailoring closes.
Essential Stay — the kitchen, run: chef and kitchen assistant, groceries at cost, at the published Stay Chef day rate. Full Service Stay — the kitchen and the table: Essential Stay plus a lead host or servers for daily lunch and dinner. Complete F&B Team — the villa, fully run: chef, assistant, servers scaled to your group, morning barista, bartender on selected evenings, grocery management and a dedicated coordinator, custom-quoted from published rates.
Payment terms: 50% deposit to confirm, balance the day before the stay begins. A 20% service charge and Hawaiʻi GET are itemized; gratuity stays voluntary.
Replacement, cover and the coordinator
Ask most providers what happens if your chef cannot make a confirmed date and there is often no written answer. Ours: your coordinator arranges a briefed replacement from our bench, or that service is refunded. Any role that becomes unavailable is reassigned — you are informed, never left short. One coordinator owns the problem, so one message resolves it and you never chase an individual staff member.
Know the two products. One-off catering — a single event dinner, a wedding reception, a party — is a per-person quote with the food included. Stay service — this silo — staffs your villa across the stay: staff time at published rates, groceries extra at cost with receipts. Not sure which fits? Tell us the occasion and we quote the right one, or both side by side.
