Private Chef Equipment: What the Chef and Client Provide

If you are wondering what equipment a private chef needs, the answer is simpler than a restaurant kitchen inventory. A functional home, villa or holiday-rental kitchen can be suitable when the essential appliances work and the equipment plan is agreed in advance. The chef brings specialist tools. The property supplies the core cooking facilities.

Private chef equipment at a glance

The practical split below is the starting point for planning. It avoids asking the host to prepare a professional kitchen while making clear which facilities must already be working at the property.

Planning point	Confirmed requirement
Preparation space	A small amount of space is workable. Clear as much kitchen bench space as the property allows.
Short-event refrigeration	Client fridge space is generally not required because ingredients are held in cold-box storage.
Multi-day refrigeration	A small amount of fridge space is required for a multi-day booking.
Tableware	Plates, cutlery and glassware requirements are discussed during consultation.
Missing items	Missing cooking equipment and table settings can be hired and included in the quote when arranged during consultation.

What the private chef brings

Justin arrives with the personal and specialist equipment needed for the agreed menu. His own knives are part of that equipment. Specialist chef equipment is selected around the cooking and plating required for the event, rather than asking the host to maintain a long list of professional tools.

For a short single event, ingredients are held in cold-box storage. This reduces the pressure on a busy household or holiday-rental fridge and keeps the storage plan under the chef's control until service.

Ingredients are also part of the single-event service. The public starting price is €85 per person and includes custom menu design, ingredients, cooking at the client's location, plating and service, and cleanup. The final quote reflects the event brief. Premium and multi-day bookings receive a custom quote.

Knives and specialist tools

You do not need to buy specialist knives or professional plating tools before the event. Justin brings his own knives and the specialist chef equipment selected for the agreed menu. If a menu requires something beyond the normal property setup, that need should be identified during consultation.

Ingredients and cold-box storage

High-quality ingredients are freshly sourced according to each agreed menu. For short single events, cold-box storage means the property generally does not need to clear fridge space for those ingredients. This is different for a multi-day booking, where a small amount of fridge space is required.

What the client's kitchen must provide

The essential kitchen requirement is not luxury. It is a set of reliable, working basics: oven, hob, pots and pans, and a sink with hot and cold running water. These items support safe preparation, cooking and cleanup throughout the service.

If the event includes a BBQ menu, the property provides the BBQ. Mention the available cooking setup during consultation so the proposed menu can match the kitchen and outdoor facilities.

A working oven and hob

Both the oven and hob must work. They are separate requirements because a menu may use each appliance at different stages. A kitchen with only one functioning appliance should be raised during consultation rather than left until the event day.

Pots and pans

The property supplies pots and pans. There is no public one-size-fits-all list because the correct combination depends on the menu and guest count. If the available cookware is limited, discuss it in advance. Missing cooking equipment can be hired and included in the quote when organised during consultation.

Hot and cold running water

A working sink with hot and cold running water is essential. It supports food preparation and the cleanup included in the service. The kitchen should remain accessible to the chef throughout preparation and service.

Preparation space

A large island is not required. A small amount of preparation space can work. Clear as much kitchen bench space as the property allows so ingredients, equipment and finished components can be organised efficiently.

Fridge space for single and multi-day bookings

Refrigeration requirements depend on the booking format. Short single events generally do not require client fridge space because Justin uses cold-box storage. The host does not need to empty the refrigerator as a default step.

Multi-day bookings are different. They require a small amount of fridge space because the service covers selected breakfasts, lunches and dinners agreed for the stay. Multi-day service is available only in Lisbon, Sintra and Cascais and is quoted as one bespoke total for the complete stay.

If you are comparing formats, the private chef cost guide explains the single-event starting price, included service and custom quote factors.

BBQ event requirements

For a BBQ event, the property must provide the BBQ. The standard essentials still apply: a working oven, working hob, pots and pans, a working sink with hot and cold water, and as much clear preparation space as possible.

The menu should be planned around the property setup. If cooking equipment is missing, hire can be included in the custom quote when the requirement is agreed during consultation. No fixed public equipment-hire price is offered because the requirement depends on the event.

Plates, cutlery and glassware

Tableware needs vary with the service format and menu, so plates, cutlery and glassware are discussed during consultation. The property does not need to guess how many pieces or styles will be required before the menu has been agreed.

If the property does not have enough, a table-setting hire service is available. The hire requirement can be included in the custom quote when organised during consultation. Requested beverage services and additional professionals, including bartenders, servers and sommeliers, are also handled through the custom quote.

Wine opening, decanting and pouring are included only as part of an agreed wine-pairing or beverage package. They are not part of the standard service. See the private dinner wine-pairing guide for a fuller explanation.

What happens when equipment is missing

Missing equipment does not need to become an event-day surprise. The consultation is the point to identify what the property has, what the chef brings and what must be hired. Confirmed missing cooking equipment can be organised and included in the quote.

1. List the working essentials. Confirm the oven, hob and sink work, and note the available pots and pans.
2. Identify the event format. State whether the booking is a plated dinner, BBQ, multi-day stay or another service style.
3. Discuss tableware. Confirm the available plates, cutlery and glassware after the menu and guest count are known.
4. Add hire to the quote when needed. Missing cooking equipment and table settings can be arranged during consultation.

This approach keeps the equipment plan tied to the actual menu and property. It also avoids publishing generic shopping lists that may not suit the chosen dishes or service format.

A simple kitchen checklist before you enquire

You do not need to prepare the whole kitchen before requesting availability. Use this short checklist to provide the practical details needed for an initial conversation.

• Event date and property location
• Guest count, with eight guests as the booking minimum
• Event format and preferred menu style
• Dietary requirements for assessment during menu planning
• Confirmation that the oven, hob and sink work
• Whether pots and pans are available
• Whether the property has enough plates, cutlery and glassware
• Whether the event requires a BBQ
• Whether the booking is a short single event or a multi-day stay

For a broader view of the booking process, read what to expect on the event day. If the event is in an apartment or holiday rental, the chef at home in Lisbon guide covers the service context.

Booking details that affect kitchen planning

Justin specialises in private events for 8 to 100 guests, with larger groups also welcome. Eight guests is the booking minimum for every event type. Larger groups are scoped individually, which may affect staffing, tableware and cooking equipment requirements.

Book as early as possible. At least four weeks is recommended for normal dates and eight weeks for peak dates and seasons. The shortest accepted notice is seven days, subject to availability. Availability confirmation, custom menu and quote are provided within 24 hours, often sooner.

Lisbon and Cascais have no travel charge. A custom travel charge may apply elsewhere and is confirmed in the quote. For extended travel, transport, travel time and accommodation are included in one custom quote where relevant.

Why advance equipment planning matters

The purpose of an equipment check is not to make the host recreate a restaurant. It is to match the agreed menu to a real kitchen. A clear division between chef equipment, property equipment, tableware and hire makes the quote easier to understand and gives the event a practical operating plan.

Justin has 25+ years of culinary experience. He is the inaugural World Cook Champion from Amazon Prime Season 1 and owns Downunder by Justin Jennings, selected for the MICHELIN Guide in 2024, 2025 and 2026. Those credentials do not change the basic requirement: the menu and equipment still need to fit the property.

Dietary requirements are assessed during menu planning. Justin has extensive experience in allergy and cross-contamination avoidance and discusses allergies and preferences directly with the client. An allergen-free environment is not promised.

Frequently asked questions

What equipment does Justin bring to a private event?

Justin brings his own knives, specialist chef equipment and cold-box storage for short single events. The specialist equipment is selected around the agreed menu.

What must the client kitchen provide?

The property provides a working oven, working hob, pots and pans, and a working sink with hot and cold running water. Clear as much kitchen bench space as the property allows.

Do I need a professional kitchen?

No professional kitchen is specified. The confirmed requirements are the working appliances, cookware, sink and preparation space listed in this guide. Missing equipment can be discussed during consultation.

Does a private chef need fridge space?

Short single events generally do not require client fridge space because ingredients are held in cold-box storage. A multi-day event requires a small amount of fridge space.

Who provides the BBQ?

The property provides the BBQ for a BBQ event. The normal kitchen essentials are still required unless a different arrangement is confirmed during consultation.

Can missing cooking equipment be hired?

Yes. Missing cooking equipment can be hired and included in the quote when organised during consultation. There is no fixed public hire price.

Who provides plates, cutlery and glassware?

The requirements are discussed during consultation. A table-setting hire service is available when the property does not have enough.

What information should I include in the enquiry?

Include the date, location, guest count and dietary requirements. It is also useful to describe the available oven, hob, sink, cookware, tableware and preparation space.

Is cleanup included?

Yes. Cleanup is included in the single-event service, alongside custom menu design, ingredients, cooking at the client's location, plating and service.

Related planning guides

• How much a private chef costs in Lisbon
• What to expect on the private chef event day
• Planning for a chef at home in Lisbon
• Private chef menu styles
• What happens during private chef cleanup