How to Plan the Perfect Private Chef Experience

Event details and pricing are assessed from the current service brief rather than unsupported averages or statistics.

Not "planning" in the stressful sense. You're hiring a private chef so you don't have to stress. But there's a sweet spot where clear communication meets realistic expectations, and that's where magic happens.

This guide walks you through the whole process what to think about, what to tell your chef, and what'll happen on the day. Whether you're booking for the first time or the tenth, here's how to get it right.

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Timeline: When to Book

Short answer: Justin provides an initial personal reply, availability confirmation, custom menu and quote within 24 hours, often sooner, including weekends and holidays.

Peak Season (May-October in Portugal)

• Weekends: Justin provides an initial personal reply, availability confirmation, custom menu and quote within 24 hours, often sooner, including weekends and holidays.
• Weekdays: 2-3 weeks is usually fine
• Justin provides an initial personal reply, availability confirmation, custom menu and quote within 24 hours, often sooner, including weekends and holidays.

Off-Season (November-April)

• Most dates: 1-2 weeks is workable
• Christmas/NYE: Book by early December at the latest

What is the shortest accepted notice? Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking.

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The Enquiry: What to Tell Your Chef

When you reach out, here's what helps me (and any good private chef) give you an accurate quote and proposal:

1. Date, Time & Location

Why it matters: Availability and travel logistics. A villa in Sintra needs different planning than an apartment in central Lisbon.

Example: "Saturday 21 September, 8pm arrival, apartment in Santos."

2. Number of Guests

Why it matters: Pricing scales with guest count. A dinner for eight is very different from a party of 20.

Example: "8 adults, possibly 2 kids (we'll confirm closer to the date)."

3. Occasion & Vibe

Why it matters: A 60th birthday, a proposal, a corporate dinner these all have different energy. Tell me what you're celebrating and how formal (or relaxed) you want it.

Example: "Anniversary dinner, want it romantic but not stuffy. Love trying new flavours."

4. Dietary Needs & Preferences

Why it matters: Justin has extensive experience in allergy and cross-contamination avoidance. During consultation, he discusses allergies and preferences directly with the client and caters accordingly. An allergen-free environment is not promised.

Example: "One guest is coeliac (strict), one vegetarian. Rest eat everything. Love seafood."

5. Budget Range (Optional but Helpful)

Why it matters: Single-event private chef service starts from €85 per person. Premium requirements receive a custom quote.

If you're not sure, that's fine. I'll propose a few options at different price points.

After You Enquire: The Menu Proposal

Once I have your details, I'll send back a menu proposal. This usually includes:

• 2-3 menu options (e.g., 3-course, 4-course, or tasting menu)
• Dish descriptions what's in each course
• Price per person Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.
• Optional add-ons canapés, cheese course, wine pairing

What happens next: You pick a menu, or we tweak it. Maybe you love the starter but want to swap the main. Maybe someone mentioned they hate cilantro (fair). This is the time to speak up.

I'll revise until you're happy. Once the menu's locked in, I'll send a booking confirmation and invoice.

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The Week Before: Final Checks

About 5-7 days before your event, I'll reach out to confirm:

Guest Count Lock-In

If numbers have changed (they often do), let me know. Small adjustments are easy. Adding 6 people the day before? Less easy.

Kitchen Access & Arrival Time

I'll need to arrive 2-4 hours before service (depending on the menu). Make sure I can get in, and let me know if there's parking, building access codes, etc.

Equipment Check

Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.

• Oven, stove, fridge
• Basic pots, pans, knives (I bring backups if needed)
• Plates, cutlery, glassware

If you don't have enough plates or wine glasses, I can arrange rentals (small extra cost).

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Event Day: What to Expect

Arrival & Setup (2-4 Hours Before Service)

I'll show up with groceries, equipment, and a game plan. You don't need to entertain me I'll get straight to work.

Your kitchen will look busy. Organized chaos. That's normal.

During Service

Once guests arrive, I'll plate and serve each course. Depending on your preference, I can:

• Stay visible: Bring dishes to the table, explain what's on the plate, chat a bit
• Stay invisible: Place courses quietly and let you enjoy your guests

Most people like a bit of both I'll introduce each dish, then disappear.

After Dessert: Cleanup

This is important: I clean as I go. By the time you finish dessert, most of the mess is already sorted.

When I leave, your kitchen will be:

• Dishes washed (or loaded in the dishwasher)
• Counters wiped
• Rubbish bagged and taken out
• No evidence I was ever there (except maybe some leftovers in your fridge)

You should be able to pour another glass of wine and relax not scrub pans.

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Common Questions & Honest Answers

Can I change the menu after booking?

Small tweaks? Sure. Swapping a side dish or adjusting spice levels is easy. Completely rewriting the menu two days before? That's trickier. Give me as much notice as possible.

Justin has extensive experience in allergy and cross-contamination avoidance. During consultation, he discusses allergies and preferences directly with the client and caters accordingly. An allergen-free environment is not promised.

Justin has extensive experience in allergy and cross-contamination avoidance. During consultation, he discusses allergies and preferences directly with the client and caters accordingly. An allergen-free environment is not promised.

Single-event service includes custom menu design, ingredients, cooking at the client location, plating and service, and cleanup.

Not usually. I can recommend pairings and give you a shopping list, or I can arrange wine delivery (I'll add the cost to your invoice). Some clients prefer to choose their own bottles totally fine either way.

Can kids eat the same menu?

Depends on the kids. If they're adventurous eaters, yes. If they're picky, I can make a simpler version (plain pasta, grilled chicken, etc.). Just let me know in advance.

What happens if I need to cancel?

The deposit is tailored to the event type. Current payment and private cancellation terms are supplied in the event quote or agreement.

Do I tip?

Event details and pricing are assessed from the current service brief rather than unsupported averages or statistics.

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The Secret to a Perfect Private Chef Experience

Here it is: communicate early, trust the process, then relax.

The more detail you give me upfront guest preferences, dietary needs, vibe you're going for the better I can tailor the evening. But once the menu's set and the date's locked in, let go. That's what you're paying for.

Any examples in this guide are hypothetical and show how a service could be planned for an eligible booking.

That's the whole point.

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Ready to Book?

If you're planning an event in Lisbon, Cascais, Sintra, or anywhere in the greater Lisbon area, let's talk. I'll walk you through the whole process no stress, no guesswork.

Get a free quote hereJustin provides an initial personal reply, availability confirmation, custom menu and quote within 24 hours, often sooner, including weekends and holidays.

Simple as that.