Questions, answered.
The questions every client asks, answered in full prose with links to the deeper pages. If yours is missing, WhatsApp us — a person answers.
Questions, answered
Signature dinners run $125–$190 a guest with groceries included; Table menus start at $95–$125, Premium runs $190–$275, and Chef’s table $275–$400+. Stay Chef runs from $850 a day. The 20% service charge and GET up to 4.7120% appear on their own lines.
Yes. The written quote itemizes food, staffing, travel, service charge, and GET — and that document is the confirmed total. Nothing is added later.
In per-guest dinner bands, yes — inside the band. For Stay Chef and weekly service, groceries bill at cost with receipts attached. There is never a markup.
A working stove, counter space, refrigeration, and a sink. Hotel rooms without kitchens are declined at inquiry — send a photo if you are unsure.
A 50% deposit locks the date — and it is taken only after you have seen and approved the written quote.
Gratuity is always voluntary and never suggested by us. The 20% service charge is itemized separately and is not a hidden tip line.
Dinners: one to two weeks. Stay Chef weeks: three to six. Weddings and December: two to six months. Last-minute is always worth asking about.
Only where the drive is real: the North Shore and Turtle Bay run from $75, published and itemized. Everywhere else on Oʻahu is base zone.
The roster covers it. A network exists for exactly this morning — a vetted backup steps in with your menu and your quote unchanged.
We do not sell alcohol. It is client-supplied or poured by a licensed referral bartender — the arrangement is stated on your quote.
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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.