What you need to know before hiring a personal chef
Hiring personal and private chefs can be a luxurious convenience to ease hostess duties and elevate dining experiences as these professionals offer their expertise when it comes to preparing great meals. Whether you’re planning a dinner at home or celebrating at a rented venue, there are a few things to keep in mind when looking for the perfect chef for your event. While high-profile clients often use agents to hire chefs for them, the rest of us have to do the heavy lifting of finding potential chefs online or through recommendations. Tasting Table spoke with chef Theodore Chana, private chef and contestant on BBC’s “MasterChef: The Professionals” and “The Great British Bake Off,” to find out what questions to ask before signing on the dotted lines.
Chana recommends asking for sample menus and mentioning allergies and food preferences up front so chefs can provide appropriate suggestions. While some customers want to be closely involved in creating the menus, others simply give guidelines. “I would say 90% of my customers choose the menus I create, and the rest have a specific dish they want included in the meal.” If you would like to participate, ask the chef what the season is and what recipes are recommended for the time of year your event is planned. Of course, let the chef know if you’re celebrating a special occasion. “Ultimately, I create a menu based on location, current food prices and quality ingredients,” Chana explained.
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Looking for a history of success
When discussing fees, keep in mind that quotes are not just for the food, but include the time needed to create and review menus, procure products, prepare meals, and complete follow-up tasks such as cleaning and disinfection. “It’s like you’re an athlete and you have to be always ready, always ready,” he explained, emphasizing the level of excellence private chefs strive for. “You’re paid for a specialized service. You have to perform.”
Knowing how many guests you plan to host and having a budget in mind can help steer conversations in the right direction. The number of dishes served, any dietary restrictions to consider, and location can all impact the price. Chana also notes that holidays and seasonal fluctuations can affect contracts, and that the size of an event will dictate the manpower needed to provide quality service.
It’s not unreasonable to ask for testimony, Chana adds. “Look for online reviews and request an introductory phone call or Zoom meeting before deciding to hire,” he suggests. Once you have reached an agreement, a deposit is usually required to secure your date. If you are not satisfied with the service or food provided, communicate clearly with your hired chef. “The chef can try to resolve the issue and will keep your feedback in mind for the future,” he told Tasting Table exclusively. “From the beginning of my career to today, there is no comparison.”
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