Guest count and courses
More guests, additional courses, and passed or plated service change prep time, portions, staffing, and service time.
Clear scope before a proposal
What affects private-chef pricing.
I quote every event from its actual requirements. These are the factors I review so the proposal reflects the evening you are planning.
Ingredients and seasonality
The menu, ingredient availability, specialty sourcing, and premium proteins affect food cost.
Service style and staffing
Family-style, plated, buffet, or multi-course service may require different staffing and equipment.
Kitchen and site access
Available ovens, refrigeration, prep space, parking, stairs, and access windows shape the production plan.
Rentals and tableware
Needed plates, glassware, linens, serving pieces, tables, or outside rentals are identified before the proposal.
Location and timing
Travel, arrival access, event duration, holidays, and late service can change the scope.
Dietary and allergy complexity
Separate preparation, substitute ingredients, and safety review may require more planning. Severe allergies require David’s personal review.
Multi-day or added service
Breakfasts, pantry stocking, multiple meals, beverage service, or extended cleanup are scoped separately.
What happens next
Share the details. I confirm fit and scope.
- Send the date, location, guest count, occasion, kitchen, and service preference.
- I review menu direction, logistics, dietary needs, and availability.
- If the event is a fit, you receive a written proposal. An inquiry or consultation is not a reservation.