Planning
A private chef dinner, hour by hour
From the moment you book to the moment I load the van. Exactly what happens, when, and what is expected of you at each point — which is almost nothing.
People book a private chef for the first time and then spend two weeks quietly wondering what they are supposed to do. The answer is: pick a date, tell me about your guests, and open the door. Here is the whole thing laid out.
Two to six weeks out — booking
You choose a date on the live calendar, pick a menu, and pay. The date is not held until payment clears — deposits are 25% at 46 or more days out, 50% inside 45 days, and the full amount inside 14 days. Any balance is charged automatically to the same card seven days before the dinner, so there is nothing to handle on the night.
The week after booking — the details
I come back to confirm the things that actually change the food: allergies and dietary restrictions, how many guests are firm, what you are drinking, whether the table is seated or the group is moving, and anything about the occasion I should know. If you are in a rental, this is when I ask about the kitchen and the seating.
Seven days out — the balance
Any remaining balance is charged automatically. Headcount should be final at this point; sourcing starts against it.
The day of — morning
I shop. Produce, protein and anything that only works fresh is bought that day, from Tennessee growers, independent butchers and regional suppliers wherever the season allows. Nothing sits in a walk-in for a week waiting for your dinner.
Two hours before service
I arrive, unload, and take over the kitchen. Your table gets set with my plates and silverware. Prep runs quietly in the background while you get ready. You do not need to have cleaned; you do need the counters clear and a shelf in the fridge.
Service — about three hours
The first course goes out at the time we agreed. Courses come one at a time, paced for the room rather than a clock. For parties of eight or more a dedicated server works the table, so plates land together, water stays filled, and nobody at the party gets up to help. If there are toasts or a programme, we agree the windows in advance and service is paced to them.
A dinner for two runs shorter — about two to two and a half hours — and closer to a counter tasting in feel. That is the $500 Dinner for Two.
After the last plate — about 45 minutes
Dishes done, counters wiped, trash out, my equipment packed. The kitchen is cleaner than I found it. That is not a courtesy line — it is the part of the job that decides whether people book again.
What you are responsible for, in full
- Telling me dietary restrictions honestly and early
- Clearing counters and one fridge shelf
- Having enough seating for the guest count
- Stocking whatever you want to drink
That is the list. Food, tableware, cooking, service and cleanup are included in the per-guest price, along with travel inside the Nashville metro. The only things added are a 20% gratuity for parties of eight or more, and — for destination bookings outside Middle Tennessee — a $350 travel fee against a $1,500 event minimum.
If something changes
Guest counts move; that is normal. Tell me as early as you can, because the price and the sourcing follow the headcount. Full cancellation and rescheduling terms are on the FAQ.
When you are ready, check your date — availability is live, and you will see the exact price for your party before you pay anything.