The weekly cook day.
One chef, one standing day, a week of dinners cooked in your kitchen and packed for the fridge. Kahala to Hawaiʻi Kai. Groceries at cost, receipts attached.
How the weekly line runs
You pick the standing day. Your chef plans the week with you, shops that morning, cooks four to six dinners plus staples in your kitchen, labels and packs everything, and leaves the kitchen clean. The menu rotates with the markets; dietary needs are built in, not accommodated around.
- From $300 a week for the cook day, plus groceries at cost
- Four to six dinners, labeled and packed
- Same chef each week — they learn the household
Who it serves
Kahala and Gold Coast estates, Hawaiʻi Kai marina households, Kapolei families, Kailua professionals. It is a resident line — priced for every week, not for special occasions.
Questions, answered
From $300 a week for the standing cook day, plus groceries at cost with receipts. Larger households and longer cook days quote higher — the written quote is the weekly total.
No. The cooking happens in your kitchen, the menu is built for your household, and nothing sits in a delivery bag. It is a cook day, not a drop-off.
Yes — the weekly line is where dietary fluency matters most. Gluten-free, plant-based, and medical diets are planned into the rotation.
Keep reading
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.