Guides
The kitchen question.
The honest answer: a working stove, an oven for most menus, counter space, and a sink. A coffee maker and a minibar are not a kitchen — and we will say so at inquiry, not at arrival.
The pass line
Villas, estates, and suites with real kitchens pass. Most condo galleys pass with menu adjustments — a two-burner galley changes the menu architecture, not the booking. Hotel rooms without kitchens fail, and we decline them honestly rather than improvise a worse dinner.
- Working stove and oven (oven optional for grill-format menus)
- Counter space for prep and plating
- Refrigeration for the day’s shopping
- A sink — the cleanup standard depends on it
Not sure? Send a photo
A phone photo of the kitchen at inquiry gets you a straight answer in the first reply. Waikīkī and Ko Olina kitchens, we mostly already know — we have cooked in the buildings.
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 How to hire a private chef.
- 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.