We have a standard rate sheet which will be shared with you upon receiving your booking inquiry. Standard rates include 3 courses for Lunch or Dinner – an App, Main and Dessert (or a variation of, if you’re not dessert people e.g., App, App, Main) or 5 dishes plus tea, coffee + juice for Brunch. Extra courses/ dishes can be added for an additional fee. Our chef rates do not include food costs. A general estimate of food costs is 25% of the Chef Rate. We provide all supporting receipts for food cost when we issue the Balance Invoice.

No. Gratuity is paid directly to the chef and is both encouraged and at your discretion.

Yes! If a booking is canceled 11 days or more before the service date, you will receive a 100% refund of your deposit. If you cancel 10 days or less from the service date, the deposit will be retained, and any goods already purchased will be billed. Any booking canceled less than 5 days from the time of service will be billed in full for both the rate and reimbursement of goods purchased.

We will pair you with the right chef for your needs, who is available for your desired date of service. All our chefs are hand-selected for their ability to create all-‘round luxe dining experiences. Our chefs have liability insurance and hold current, requisite, health department permits for the city of service.

Yes! Our chefs will leave the kitchen as if we were never there. We do expect chefs to arrive to a reasonably clean kitchen, ready to work in, with sufficient clean place settings for the group size. If a chef must clean before they cook, we cannot guarantee service time and will charge a cleaning fee.

Our menus are 100% custom. We turn to you to create a brief for our chefs to work to – we ask a simple list of questions e.g., are there any allergies or restrictions in your party, are there any strong preferences, do you have a type of cuisine in mind or a certain vibe? Once a deposit has been taken, our chef will get to work on menu ideas. A first round of ideas will give you 3 options for each course. If nothing appeals (though this rarely happens), they’ll go back to the drawing board and come up with more ideas. Chefs do not purchase, provide, or create alcoholic beverages. 

Some of our chefs do full tablespace services for an additional fee, that usually includes all plateware, flatware, glassware, linens, florals, and décor. In absence of this, chefs will use whatever is available at the location – it’s the client’s responsibility to ensure there are sufficient place settings for the group size and a table(s) big enough to accommodate the party size. Our chefs do always provide paper dinner napkins when not providing a full tablescape service.

Chefs will bring any specialty items they might need to cook with, and often, many of their own tools. However, they do dip into the kitchen cupboards onsite for additional items, so an at least basically stocked kitchen is expected. A four-burner stovetop and working oven inside at the service location is mandatory. Confirmation of a working propane grill outside is necessary as its absence or presence will affect menu design.

Yes! Once the menu is set, the chef shops for everything needed to create your dining experience. Receipts are turned in with the Balance Invoice.