Guides
How to hire a private chef.
Whether you hire us or not, this is the checklist: insurance, permits, a written itemized quote, and straight answers about groceries and fees.
Ask these questions
Any hesitation on the first two is the red flag. Insurance and written pricing are table stakes, not premium features.
- Are you insured, and can you issue a COI to my building or venue?
- Is your pricing published, and will my quote itemize service charge and GET?
- Are groceries at cost with receipts, or marked up?
- What happens if the chef is sick the morning of my event?
- Is gratuity added, suggested, or voluntary?
How we answer
COI on request, published rate card, groceries at cost with receipts, backup coverage from the roster, gratuity voluntary. The answers are on this site because the answers are the product.
Keep reading
- guide Chef versus restaurant: the honest math.
- guide Private versus personal: which one you need.
- guide Direct hire versus the network.
- guide The guides.
- guide How it works.
- guide The kitchen question.
- guide The COI and the freight elevator.
- 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.