Private Chef Equipment: What We Bring vs. What You Need

You've booked a private chef. Menu's locked in. Guest count confirmed. Now comes the question: "What do I need to have ready?"

It's a fair ask. You're not sure if your kitchen is "chef-ready." You're wondering if you need to buy equipment. You're worried about looking unprepared.

Relax. I've cooked in 200+ homes across Portugal — from €5 million villas in Quinta da Marinha to compact Lisbon apartments. Here's exactly what we bring, what you need, and what makes everything run smoothly.

What Professional Private Chefs Bring

I roll up to your home with two bags: a knife roll and an equipment kit. Combined weight: about 15kg. Here's what's inside.

The Knife Kit (Non-Negotiable)

Every professional chef brings their own knives. Always. No exceptions.

What's in my roll:

• 10" chef's knife (main workhorse)
• 8" santoku (precision cuts)
• 6" boning knife (fish, meat trimming)
• 3.5" paring knife (garnish, detail work)
• Serrated bread knife
• Kitchen shears
• Sharpening steel

Why? Kitchen knives are personal. I know exactly how mine cut — their weight, sharpness, edge angle. Using unfamiliar knives (especially dull ones) is inefficient and dangerous. I've seen home knives that couldn't slice a tomato. Not risking it.

Specialty Tools & Gadgets

These are the tools most home kitchens don't have (or don't have good versions of):

• Microplane grater: Citrus zest, garlic, parmesan — finer than box graters
• Mandoline slicer: Paper-thin vegetables, uniform cuts
• Kitchen tweezers: Plating precision, fish bones
• Digital thermometer: Meat doneness, temperature accuracy
• Y-peeler: Fast vegetable prep (most homes have dull peelers)
• Offset spatula: Plating, spreading, layering
• Fine-mesh strainer: Sauces, stocks, purees

Portable Power Equipment

For techniques that require specific gear:

• Immersion blender: Soups, emulsions, purees
• Kitchen blowtorch: Seared tuna, brûlée, char
• Sous vide circulator: (If the menu requires it — advance notice given)
• Portable induction burner: (For outdoor setups or villas with limited stovetops)

Serving & Presentation

We bring presentation pieces your kitchen probably doesn't stock:

• Wooden serving boards (cheese, charcuterie, canapés)
• Slate platters (modern plating)
• Sauce squeeze bottles (artistic drizzles)
• Piping bags & tips (purees, garnishes)
• Garnish tweezers (microgreens, edible flowers)

Disposables & Supplies

Things we go through during service:

• Nitrile gloves (food safety, plating)
• Aluminum foil & plastic film
• Parchment paper
• Kitchen towels (we bring our own — hygiene standard)
• Trash bags (we handle our own cleanup)

What You Need to Provide

This is the part that worries hosts. "Is my kitchen good enough?" Short answer: probably yes.

The Essential Basics

These are non-negotiable for any private chef service:

• Working stovetop: Gas or electric. At least 4 burners. Must heat properly.
• Functional oven: Needs to reach 200°C+ and maintain temperature.
• Fridge & freezer space: We need room for ingredients (cleared in advance).
• Sink with hot water: For washing, prep, cleanup.
• Counter space: At least 1.5 meters for prep work (cleared before arrival).

That's it. If you have those five things, we can cook.

Cookware (That We Use, You Provide)

Most chefs don't haul pots and pans to every booking (they're heavy and awkward to transport). We'll use yours — but here's what we need:

• Large sauté pan or fry pan (28-30cm)
• Medium saucepan (2-3 liters)
• Large stockpot (5+ liters, for pasta or stocks)
• Roasting pan or baking tray
• Mixing bowls (various sizes)
• Cutting boards (ideally 2-3, for separating proteins/veg)

Don't have high-end cookware? Not a problem. We work with what's available. If your pans are truly inadequate (warped, non-stick coating peeling off), mention it during booking — we can bring backups or adjust the menu.

Plates, Cutlery, Glassware

We cook. You serve (usually). That means you provide:

• Dinner plates: One per guest, plus a few extras
• Cutlery: Full sets (knife, fork, spoon) per guest
• Glassware: Wine glasses, water glasses (or whatever your menu requires)
• Napkins: Cloth or paper, your choice

Rental villa with mismatched plates? Totally fine. We've plated on everything from Wedgwood to IKEA. If aesthetics matter to you, consider renting tableware — but it's not required for good food.

Optional (But Helpful)

Not required, but these make service smoother:

• Ice (for chilling wine, seafood, cocktails)
• Extra kitchen towels (we bring our own, but more is better)
• Outdoor grill (if you want BBQ/grilled elements)
• Wine opener, bottle opener, ice bucket

Working in Minimal Kitchens (Villas, Yachts, Outdoor Setups)

Not every booking happens in a fully equipped kitchen. I've cooked on yachts with two burners. I've done villa events where the "kitchen" was a hot plate and a mini-fridge.

The key: communication.

If your setup is limited, tell me during booking. I'll adapt. Options include:

• Bringing portable equipment: Induction burners, camping stoves, extra pans
• Adjusting the menu: Fewer hot dishes, more room-temperature components, pre-prep work done at my restaurant kitchen
• Renting equipment: For larger events, we can arrange temporary kitchen setups (billed separately)

I've cooked 5-course menus on a yacht with only a two-burner cooktop. It's doable — but I need to know in advance.

How to Prepare Your Kitchen Before We Arrive

You're not expected to deep-clean or rearrange your entire kitchen. But a few small steps make the day smoother:

The Day Before

• Clear fridge space: We're arriving with groceries. Empty at least half a shelf and some freezer space.
• Empty the dishwasher: We'll generate dishes during prep. A full dishwasher at the start is a bottleneck.
• Test your oven: Turn it on, make sure it heats. Sounds obvious, but I've shown up to ovens that haven't worked in months.
• Check stovetop burners: All should ignite/heat. If one's broken, let me know.

The Morning Of

• Clear counter space: Move appliances, mail, fruit bowls — I need a clean zone for chopping and plating.
• Set aside parking (if applicable): We're unloading equipment and groceries. Street parking works, but reserved spots are easier.
• Set your table: Plates, cutlery, glasses. We'll focus on food; you handle the dining setup.
• Designate a spot for our bags: Somewhere out of the way but accessible. A corner of the kitchen, hallway, or garage works.

What Happens If Something's Missing?

Let's say we arrive and your stovetop only has 2 working burners instead of 4. Or your oven doesn't reach temperature. Or you forgot to mention there's no cutting board.

Good chefs adapt. I've cooked entire menus on gas camping stoves. I've used wine bottles as rolling pins. I once plated a tasting menu on bathroom tiles because the villa had zero serving platters.

But adaptation takes time — and sometimes limits the menu. That's why honest communication matters. If your kitchen is unconventional, tell me. I'll plan accordingly. Surprises on the day are harder to solve.

Equipment Rental: When to Consider It

For most home bookings, rental equipment isn't necessary. But there are exceptions:

• Large groups (20+ guests): Your home oven/stovetop may not have the capacity. We can rent commercial warming cabinets or extra burners.
• Outdoor events: Garden parties or poolside dinners may need portable gas ranges or BBQ setups.
• Tableware shortages: If you're hosting 15 people and only have plates for 8, rental companies can deliver.
• Specialty equipment: Some menus require specific gear (e.g., paella pans, tandoor ovens, rotisserie spits). We'll discuss this during menu planning.

Rental costs are separate from the chef fee and typically billed directly by the rental company. I can recommend suppliers in Lisbon and Cascais if needed.

Final Checklist: Are You Ready?

Use this checklist 24 hours before your private chef arrives:

Common Equipment Questions

Do private chefs bring serving staff?

Not automatically. Solo chef service (cooking + plating) is standard. If you want additional staff (servers, bartenders, sommelier), request it during booking — it's an optional add-on with separate pricing.

Can you work with my outdoor kitchen or BBQ?

Absolutely. Outdoor kitchens are great for summer events. I need: working grill/burners, prep surface, access to water, and shade (direct sun makes cooking miserable). If your BBQ setup is basic, I'll bring supplemental equipment as needed.

What if my villa kitchen is tiny?

Small kitchens are workable — I've cooked in studio apartments and yacht galleys. The trade-off: I'll adjust the menu to have fewer simultaneous components. More room-temperature dishes, less multi-pan juggling. Communicate kitchen size during booking, and we'll design accordingly.

Do I need a specific type of stovetop (gas vs. electric)?

Either works. Gas gives better heat control (preferred for searing), but modern induction or electric stovetops are fine. The key is that burners heat properly and maintain temperature. Weak burners slow everything down — if yours are underpowered, mention it.

What about cleaning up afterward?

We clean as we go and handle all kitchen cleanup post-service: dishes, counters, stovetop, floors. Your kitchen will be returned to its original state (often cleaner). We don't clean guest dining areas or handle tableware used by guests — that's typically left for the host or their staff.

Can you cook in a kitchen without an oven?

Yes, but the menu changes significantly. No roasted proteins, no baked desserts. We'll focus on stovetop techniques: seared, sautéed, pan-fried, grilled (if BBQ available). It's limiting but doable. Let me know upfront, and I'll design a menu that works.

The Bottom Line

Hosting a private chef isn't complicated. You don't need a professional kitchen. You don't need to buy equipment. You just need:

1. A functional stovetop, oven, fridge, and sink
2. Basic cookware (pots, pans, bowls, cutting boards)
3. Plates and cutlery for your guests
4. Clear counter space and honest communication

We bring the expertise, the ingredients, the tools, and the cleanup. You bring the space and the guests.

If your setup is unconventional — yacht, outdoor kitchen, tiny apartment, villa with no oven — just tell me during booking. I've cooked in weirder places. We'll make it work.

— Justin Jennings, Private Chef Lisbon