Twelve questions to ask before you hire a private chef
My answers are under each one.
Most people have never hired a private chef, so they don’t know what to ask, and a lot of chef websites are vague on purpose. These are the questions I would ask if I were hiring one. My answers are below each so you have something to compare against.
1. Are you insured, and do you have food safety certification?
Yes and yes. I carry liability insurance through the Food Liability Insurance Program, and I hold the ServSafe Food Protection Manager certification and an Allergen Awareness certificate. Ask any chef this first.
2. What exactly is included in your price?
With me: the menu, all shopping, prep and cooking in your kitchen, course-by-course service, printed menus, full cleanup, and leftovers packed. Groceries are billed separately at cost with receipts. Get any chef to spell this out in writing; the surprises usually hide in what was not included.
3. Is there a minimum, and what are the per-person rates?
$650 minimum, then $100 per person family-style, $125 plated, $175 for a seven-course tasting menu. Groceries usually add about $35 to $45 per person. All of it is on my cost guide.
4. How do you handle allergies and dietary restrictions?
Tell me about everyone at the table when you inquire. A vegetarian, celiac, or shellfish-allergic guest gets a dish designed for them, not the main course with things taken off. I keep allergens separated in prep, and I will tell you if a menu idea is a bad fit for a particular restriction.
5. What do you need from my kitchen?
A working stove or oven, a clear counter or two, an empty sink, and some fridge space. I bring knives, pans, an induction burner, and anything else I need. Small kitchens and old ovens are fine; I have cooked four courses on one burner.
6. When do you arrive, and when do you leave?
Two to three hours before you want to sit down (more for a holiday meal). After dessert I clean up and load out, usually within forty-five minutes. The whole evening is laid out on the private dinners page.
7. Do you bring plates and glasses?
Most hosts use their own, and that is my favorite way to do it. If you would rather not think about it, my tabletop kit (stoneware, glassware, silverware, linens, candles) is included at no charge.
8. What about wine?
I don't supply the alcohol, so you buy it and pour it. Once the menu is set I send a bottle list matched to each course, and I walk everyone through each one at the table. A full course-by-course pairing plan, with exactly what to buy and where, is $100.
9. What happens if I need to cancel?
The $200 deposit is fully refundable up to 7 days before. Inside 7 days it carries over to a new date within six months. Inside 48 hours, groceries already bought are billed at cost. Snowstorm: we reschedule at no charge. Get any chef's cancellation policy in writing before you pay a deposit.
10. Can I see sample menus, and can I change them?
Yes, there are two dozen on this site, by season and occasion. They are a starting point. Every menu I cook is written for the group in front of me, and you can swap anything.
11. Do you tip a private chef?
Never expected. If you were happy, a Google review or telling a friend is worth more to me than a tip.
12. How far do you travel?
No travel fee across Greater Boston, MetroWest, and Worcester County, from Cambridge to Worcester. The North Shore, the Berkshires, Cape Cod, Rhode Island, and coastal Connecticut with a travel fee, quoted up front.