A private chef cooks in your kitchen for the people at your table. Here is what the service includes, how it is priced compared with catering, and when it is the better choice.
A private chef comes to your home, rental villa or office, cooks a menu built for your group and often serves it course by course. It is the most personal kind of hospitality — and one of the fastest-growing requests on Caterizi, from Miami dinner parties to bachelorette weekends in Nashville and family vacations in Orlando. This guide explains how it works, what is typically included and how to decide between a private chef and a caterer.
What a private chef service usually includes
- Menu consultation — the chef proposes a menu around your tastes, dietary needs and the occasion; you approve it in advance.
- Shopping and ingredients — either included in the price or billed at cost with receipts; ask which.
- Cooking on site in your kitchen, using your equipment plus whatever the chef brings.
- Service — plating and serving each course, sometimes with a server for larger groups.
- Cleanup of the kitchen and the dishes used for cooking and service.
What is usually not included: alcohol and bar service, rentals (plates, glassware, linens), large staffed events beyond a dinner-party scale.
Private chef vs. catering: which fits your event?
| Private chef | Caterer | |
|---|---|---|
| Group size | 2–20 guests is the sweet spot; some chefs take 30–40 with a team | 20 to several hundred |
| Where the food is made | In your kitchen, during the event | In the caterer’s kitchen, finished on site |
| Experience | Restaurant-style courses, interaction with the chef | Buffets, stations, plated service at scale |
| Pricing basis | Per person or per event, often with a minimum | Per person by menu and format |
| Best for | Dinner parties, anniversaries, villa stays, intimate celebrations | Weddings, corporate events, large parties |
How private chefs price their work
Most quote per person for a set number of courses, with a minimum spend for small groups, or a flat fee per event plus ingredients. The price depends on the number of courses, the ingredients (a tasting menu with seafood costs more than a family-style Italian dinner), the number of staff and the date. A multi-day booking for a rental villa is usually priced per day with a menu for each meal. On Caterizi private chef menus list the per-person price with tax and the number of courses, so you can compare a three-course dinner for eight across chefs without a phone call.
Popular private chef formats
- Tasting dinner — four to seven small courses with wine pairing suggestions; the classic anniversary or birthday format.
- Family-style dinner — generous shared platters for a relaxed table.
- Themed night — omakase, paella, Argentine asado, Italian pasta night, Thai or Indian feast.
- Brunch for a house of guests the morning after an event.
- Vacation-rental meal plan — breakfast and dinner cooked daily during a stay.
- Cooking class dinner — the group cooks with the chef, then eats.
What to check before booking
- Kitchen fit: the chef will ask about your stove, oven, counter space and refrigerator. Small kitchens are fine; the menu adapts.
- Ingredients: included or billed separately, and whether the chef sources locally.
- Dietary needs: state allergies and preferences for every guest in advance.
- Timeline: arrival time, cooking time, how long the dinner runs, cleanup.
- What you provide: plates, glassware and table setting are usually yours unless rentals are arranged.
- Insurance and food-safety certification — any professional chef will have them.
Where private chefs work
Demand is strongest in cities with vacation rentals and a dining culture: Miami and Fort Lauderdale, Los Angeles, San Diego, Las Vegas, Austin, Nashville and New York. Chefs typically travel within their metro area and charge a travel fee beyond it.
FAQ
How far in advance should I book a private chef?
Two to four weeks for a dinner party; six to eight weeks for holidays, New Year’s Eve and peak weekends in resort cities.
Is a private chef more expensive than going to a restaurant?
Per person it is often comparable to a good restaurant tasting menu, with the whole house to yourselves and a menu made for you. For larger groups the per-person price usually drops.
Can a private chef cook for a group of 25?
Many can with an assistant; above roughly 30 guests, a caterer with staff is usually the better fit.
Do I need to clean up after?
No — cleanup of the kitchen and cooking equipment is part of the service. Confirm whether the dinner service dishes are included.
Find a private chef in your city — browse private chef menus or post your dinner and compare quotes.
